Korean Beef Tacos

Korean beef tacos are loaded with bulgogi beef, crunchy slaw, creamy gochujang sauce and kimchi for a flavor-packed twist on taco nights.

Not to be dramatic, but I think these might be my new favourite tacos I’ve ever made. The flavour combo is unreal, I can’t wait to make them again.

Why you’ll love this recipe

• Bold flavour, zero fuss: Sweet-savoury bulgogi beef, crunchy slaw, and spicy gochujang sauce make this an easy, Korean-inspired twist on taco night.
• Weeknight Friendly: The beef cooks quickly and the toppings prep fast — making these Korean beef tacos a simple weeknight dinner especially when you prep ahead.

Ingredients and substitutions

Bulgogi beef

• Sirloin or rib eye steak – Swap with flank, skirt, striploin, stir-fry beef, or ground beef; chicken thighs work for a lighter option.
• Cornstarch – Omit or replace with arrowroot or potato starch.
• Baking soda – Omit if preferred; thin slicing and marinating still tenderizes.
• Soy sauce – Replace with tamari or coconut aminos (gluten-free).
• Grated pear – Substitute grated apple, pineapple, kiwi (small amount), or pear juice.
• Sesame oil – Use avocado or olive oil but the sesame oil adds the flavour.
• Brown sugar – Swap with honey, maple syrup, or coconut sugar.
• Gochujang – Essential for Korean flavour. Use sriracha, or chili paste mixed with a little miso and honey.
• Gingerroot – Substitute ginger paste or ground ginger (use less).
• Garlic – Fresh is best but jared is fine.

Gochujang crema

• Gochujang or sriracha – Gochujang for deeper flavour; sriracha for simple heat.
• Sour cream – Swap with Greek yogurt, plain yogurt, Mexican crema, or dairy-free sour cream.

Sesame slaw

• Red cabbage – Use green cabbage, coleslaw mix, or shredded Brussels sprouts.
• Sesame oil – Essential for the sesame flavour. Sub olive or avocado oil if needed.
• Rice vinegar – Swap with apple cider vinegar or lime juice.
• Honey – Use maple syrup.
• Soy sauce – Replace with tamari or coconut aminos (gluten-free).

To serve

• Corn tortillas – Use flour tortillas or lettuce wraps.
• Kimchi – Essential for Korean flavour but can substitute pickled red onions or quick-pickled cucumbers.
• Green onions – Swap with chives or thinly sliced red onion.
• Cilantro – Use parsley if preferred.
• Sesame seeds – Omit if needed.

How to make Korean beef tacos

Step 1: Marinate the beef

Slice the beef thin, coat with cornstarch and baking soda then marinate.

Step 2: Make the slaw

Thinly chop the cabbage and mix with slaw ingredients.

Step 3: Make the crema

Mix gochujang, sour cream and water until combined.

Step 4: Cook the beef and serve

Sauté the marinated beef just until cooked, then assemble your tacos and enjoy!

Frequently asked questions

What cut of beef is best for Korean beef tacos?

I like using sirloin or rib eye for these Korean beef tacos. Both stay tender and cook quickly over high heat. For best results, freeze the steak for about an hour and then thinly slice against the grain.

Can I make these Korean beef tacos gluten-free?

Yes! Simply use tamari or coconut aminos instead of soy sauce and make sure your gochujang is labeled gluten-free. Serve in certified gluten-free corn tortillas too.

How spicy are Korean beef tacos?

They have a mild to medium heat from the gochujang. For less spice, reduce the gochujang or use sriracha sparingly. For more heat, add extra gochujang or a drizzle of sriracha on top before serving.

Storing and reheating

Storing: Keep cooked beef, slaw, and sauce in separate airtight containers in the fridge for up to 4 days.

Reheating: Warm beef in a skillet or microwave until heated through. Warm up the tortillas in the microwave or on a dry skillet. Add slaw and sauce fresh before serving.

Freezing: Cooked beef can be frozen in an airtight container for up to 2 months. The slaw and crema don’t freeze well and should be made fresh.

Defrosting and reheating: Thaw frozen beef in the fridge overnight then reheat.