Korean Beef Tacos

Quick and easy Korean Beef Tacos

Ever had Korean Beef Tacos?  I hadn’t either until last weekend, and now I’m hooked.  I can’t wait to make them again.  I’ve heard about these tacos for quite a while now.  They were made super popular by a food truck in L.A. called Kogi Korean BBQ To Go, and are now almost a staple in the world of food trucks.  I have to say, now I can understand what all the fuss is about.  I’m sure the real deal is even better than my version, and mine are pret-ty darn good.

I love the way you get the savory flavor of the tender strips of beef but at the same time you get the bitter crunch of the slaw.  A match made in heaven.  And the whole thing was just enough out of our normal, everyday tacos that it made our whole meal time an event.  I really love when that happens.  I know we will be enjoying this one even more (and more often) once the weather warms up .

The slaw just may be my favorite part of this entire meal.  I ate a bowl of it after dinner was over because I just couldn’t get enough.  I think it tastes better after it’s had some time to marinate so the flavors can meld, so try to make it at least an hour or two before you plan to have dinner and then refrigerate until time to serve.

A few notes about the ingredients:  I think the sriracha hot sauce is a key flavor in this recipe.  I used the Ka-me brand sriracha sauce from the Asian section of my grocery store.  It’s made with a short list of all natural ingredients, while another more popular brand did not.


Korean Beef Tacos
serves 4

for beef:
2 lb beef skirt steak
1/2 cup soy sauce or Bragg’s Liquid Aminos
1/2 cup honey
1/3 cup rice wine vinegar
1/4 cup toasted sesame oil (or plain sesame oil)
4 cloves of garlic
4 green onions, thinly sliced
1 teaspoon freshly grated ginger
zest of 1 lime

for slaw:
1 small head of Napa Cabbage, thinly sliced
6 green onions, thinly sliced
4 tablespoons fresh cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce or Bragg’s Liquid Aminos
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce
1 tablespoon extra virgin olive oil

you’ll also need:
tortillas, either corn or flour
sriracha sauce for drizzling over the top
chopped cilantro to add to finished taco.  if you love it as much as I do

Cut skirt steak against the grain into 1/2″ wide strips.  Place beef and the remaining ingredients for marinade in a bowl and stir well.  Cover and refrigerate for at least 4 hours, or overnight.

Heat a 12″ skillet over medium high heat.  Discard marinade and place beef strips into hot skillet.  Cook until done, about 5-8 minutes.  Remove from heat.

To make the slaw:

Place cabbage in a large bowl.  In a smaller bowl combine the remaining ingredients, stirring well.  Pour over the cabbage, then toss to combine.

To assemble tacos:

Heat each tortilla in a dry, hot pan over medium high heat.  Add a portion of beef and top with slaw.  Drizzle the top with sriracha sauce.


Recipe adapted from: Food for My Family.

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  1. Melissa says

    Absolutely loved this! The only thing I did differently was kept the skirt steak intact, grilled it, then sliced. Thank you for the recipe!

  2. Sicily says

    Delicious!!! I made these for my family as well as our good friends and they were a huge hit. Everyone loved that it was something different for dinner and I loved that it was SO easy to prepare. Thanks!!

  3. Shannon says

    Thanks so much for this recipe – I made it and my kids inhaled them!! My only advice to people is to make way more meat than you think you’ll need, because my kids and husband all wanted more! I used a little over a pound of steak for the 4 of us, which normally would be just enough. The slaw was amazing too – I think I ate about half of it before dinner :)

    • says

      Great point Shannon – these things go fast! And who doesn’t love leftovers the next day? So it’s definitely better to have a little more than a little less. Glad you liked it! I’m obsessed with this slaw. I made some this week for lunch without the tacos!

  4. Natalie says

    I would love to try this recipe, but find the skirt steak a bit expensive for our budget- any lower cost alternatives??

    • says

      Sure – you can use any cut you’d like, I just find that the skirt steak is the most tender for this. I’ve used several different cuts of sirloin steak and flank steak and have been happy with those too.

  5. says

    These look great. I saw a special about LA’s Korea town last night on CNN, and want to try making Korean tacos! My husband already can make kalbi (Korean short ribs) and bulgogi (marinated beef), and my kids love it. I am sure they will adore this dish, too!