Korean BBQ Tacos Recipe

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Kim
Kim December 30, 2020
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How To Make Korean BBQ Tacos

Slices of beef are marinated in Korean-inspired flavors, seared, and served in tortillas with marinated cucumbers & cabbage slaw for these Korean BBQ tacos.

Preparation: 25 minutes
Cooking: 10 minutes
Marinate Time: 30 minutes
Total: 1 hour 5 minutes
Serves:

Ingredients

For Beef:

  • lbbeef,(such as sirloin or flank steak), thinly sliced
  • ¼cupsoy sauce
  • 2tbspbrown sugar
  • 3garlic cloves,minced
  • 2tspfresh ginger,minced
  • ½tspred Chile flakes,optional
  • salt and pepper,to taste
  • 2tspvegetable oil

For Slaw:

  • 2cupsgreen cabbage,shredded
  • 1cuppurple cabbage,shredded
  • ½cupcarrots,shredded
  • 1tbsplime juice
  • 1tbspolive oil
  • ¼cupgreen onions,thinly sliced
  • salt and pepper,to taste

For Pickled Cucumbers:

  • 1cupcucumbers,very thinly sliced
  • 2tbsprice vinegar
  • ½tspsugar
  • salt,to taste
  • 8small flour tortillas

Instructions

  1. In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade.

  2. Marinate the meat for at least 15 minutes or up to 2 hours.

  3. In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours.

  4. Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4 to 5 minutes until beef is cooked through and starting to brown.

  5. While the beef is cooking, make the slaw. In a medium bowl, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil and green onions. Toss until thoroughly mixed. Season to taste with salt and pepper.

  6. To assemble, place 8 flour tortillas on a flat surface. Fill each tortilla with approximately ¼ cup slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers and serve.

Nutrition

  • Calories: 261.83kcal
  • Fat: 9.24g
  • Saturated Fat: 2.21g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 5.27g
  • Polyunsaturated Fat: 1.46g
  • Carbohydrates: 26.01g
  • Fiber: 2.45g
  • Sugar: 5.33g
  • Protein: 19.81g
  • Cholesterol: 44.65mg
  • Sodium: 780.73mg
  • Calcium: 102.10mg
  • Potassium: 493.90mg
  • Iron: 3.28mg
  • Vitamin A: 77.32µg
  • Vitamin C: 16.93mg

How To Make Korean BBQ Tacos

Slices of beef are marinated in Korean-inspired flavors, seared, and served in tortillas with marinated cucumbers & cabbage slaw for these Korean BBQ tacos.

Preparation: 25 minutes
Cooking: 10 minutes
Marinate Time: 30 minutes
Total: 1 hour 5 minutes
Serves:

Ingredients

For Beef:

  • lbsbeef,(such as sirloin or flank steak), thinly sliced
  • ¼cupsoy sauce
  • 2tbspbrown sugar
  • 3cloves garlic,minced
  • 2tspfresh ginger,minced
  • ½tspred Chile flakes,optional
  • Salt and pepper,to taste
  • 2tspvegetable oil

For Slaw:

  • 2cupsgreen cabbage,shredded
  • 1cuppurple cabbage,shredded
  • ½cupcarrots,shredded
  • 1tbsplime juice
  • 1tbspolive oil
  • ¼cupgreen onions,thinly sliced
  • Salt and pepper,to taste

For Pickled Cucumbers:

  • 1cupcucumbers,very thinly sliced
  • 2tbsprice vinegar
  • ½tspsugar
  • salt,to taste
  • 8small flour tortillas

Instructions

  1. In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade.

  2. Marinate the meat for at least 15 minutes or up to 2 hours.

  3. In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours.

  4. Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4 to 5 minutes until beef is cooked through and starting to brown.

  5. While the beef is cooking, make the slaw. In a medium bowl, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil and green onions. Toss until thoroughly mixed. Season to taste with salt and pepper.

  6. To assemble, place 8 flour tortillas on a flat surface. Fill each tortilla with approximately ¼ cup slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers and serve.

Nutrition

  • Calories: 261.83kcal
  • Fat: 9.24g
  • Saturated Fat: 2.21g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 5.27g
  • Polyunsaturated Fat: 1.46g
  • Carbohydrates: 26.01g
  • Fiber: 2.45g
  • Sugar: 5.33g
  • Protein: 19.81g
  • Cholesterol: 44.65mg
  • Sodium: 780.73mg
  • Calcium: 102.10mg
  • Potassium: 493.90mg
  • Iron: 3.28mg
  • Vitamin A: 77.32µg
  • Vitamin C: 16.93mg
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