Korean tacos combine big, bold bulgogi flavors, plus fun toppings like kimchi and red onions, in soft flour tortillas. It's street food made right in your own kitchen.
I remember my first bite of a Roy Choi short rib taco from his Kogi BBQ food truck in Los Angeles as if it happened yesterday. At the time, Korean tacos felt genuinely groundbreaking, a bold collision of Korean flavors and a taco format that pulled inspiration straight from global street food culture. That moment kicked off a food truck revolution across the country, and the evolution of Korean tacos began.
Our recipe for Korean tacos marinates thin-sliced sirloin for hours in a savory-sweet blend, then cooks the meat quickly on the stovetop and tucks it into warm tortillas with crunchy cabbage, red onions and fresh herbs. If you have a jar of kimchi hanging around—and if you don’t, you should!—definitely add it as a topping for a bright, punchy finish that hits all the right notes. There’s so much flavor in each bite of these tacos, you’ll be hard-pressed to stop at one (or two or three). Make extra and enjoy them on Taco Tuesdays, during family game night or any time you’re feeding a crowd.
Korean Taco Ingredients
- Soy sauce: Choose one of the best soy sauce brands, as it forms the salty backbone of the marinade.
- Brown sugar: Brown sugar adds a touch of sweetness to the marinade and helps the beef caramelize when it hits the hot skillet. Light or dark brown sugar can work, depending on how much of the molasses flavor you want.
- Sesame oil: Sesame oil brings a nutty, toasted depth to the marinade. A little goes a long way, adding that unmistakable Korean-inspired aroma.
- Fresh gingerroot: Fresh ginger adds warmth and a subtle zing to the beef. It’s easy to store ginger to keep handy for recipes like this.
- Garlic cloves: Garlic adds bold, savory flavor to the marinade. Minced garlic in a jar is fine, but mincing garlic yourself adds more garlic flavor magic.
- Beef top sirloin steak: A top sirloin is a quick-cooking and lean but tender grade of beef. Slicing it thin ensures it absorbs the marinade and cooks fast without drying out.
- Red cabbage: Finely shredded red cabbage adds crunch and color to the tacos. It also balances the rich beef with a fresh, crisp bite.
- Fresh cilantro: Cilantro brings a pop of herbal freshness that lightens the whole taco. If you’re a cilantro lover, don’t be shy here.
- Sriracha mayonnaise: Adding a bit of Sriracha to mayonnaise adds creamy heat and ties all the flavors together. A little lime and garlic powder can level up your Sriracha mayo too.
- Flour tortillas: Soft and flexible, 6-inch flour tortillas are perfect for holding generous fillings. Warming the tortillas makes them even better.
- Optional toppings: Including kimchi’s health benefits, kimchi also adds a tangy, funky crunch and this is a great way to use up leftovers. Sesame seeds and red onion add texture and sharpness for extra taco drama.
Directions
Step 1: Marinate the beef
In a shallow bowl, combine the soy sauce, brown sugar, sesame oil, ginger and garlic.
Add the beef and turn to coat. Cover and refrigerate for eight hours or overnight.
Step 2: Cook the beef
In a large skillet, cook the beef over medium-high heat. Cook and stir until the meat is no longer pink, four to five minutes.
Step 3: Assemble the tacos
Divide the beef filling evenly among the tortillas. Top with red cabbage and cilantro, then drizzle generously with Sriracha mayonnaise. If desired, finish with kimchi, toasted sesame seeds and sliced red onion.
Korean Taco Variations
- Try it with chicken: Substitute boneless chicken thighs for the beef for a lighter, yet still super-flavorful taco.
- Put in pickles: Add quick-pickled cucumbers for extra crunch and brightness alongside the cabbage.
- Swap in rice: Turn these into Korean beef taco bowls by serving everything over rice instead of in tortillas.
How to Store Korean Tacos
For the best results, store the cooked beef filling separately from the tortillas and toppings in airtight containers in the refrigerator. Keeping everything separate helps maintain texture and prevents soggy tacos. Assemble just before serving for the best flavor and crunch.
How long do Korean taco fillings last?
Korean taco fillings last up to four days in the refrigerator. The flavors actually deepen a bit as they sit.
How should you reheat Korean tacos?
Reheat the beef gently in a skillet over medium heat until warmed through. Warm tortillas separately to keep them soft and pliable.
Korean Taco Tips
What’s the best type of beef to use for Korean tacos?
The best beef for Korean tacos is top sirloin because it’s lean and tender, and it cooks quickly. Flank steak or skirt steak also works well, if thinly sliced.
What’s the best way to warm tortillas for tacos?
The best way to warm tortillas is in a dry skillet over medium heat for 20 to 30 seconds per side. You can also wrap them in foil and warm them in the oven if you’re feeding a crowd.
What else can you serve with Korean tacos?
Serve Korean tacos with rice, a ginger and sesame steamed vegetable salad, or even kimchi fries. The tacos also pair beautifully with chips and a fresh, citrusy honey lime coleslaw.
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh gingerroot
- 2 garlic cloves, minced
- 1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
- 1-1/2 cups finely shredded red cabbage
- 3 tablespoons chopped fresh cilantro
- 1/2 cup Sriracha mayonnaise
- 8 flour tortillas (6 inches)
- Optional: Kimchi, toasted sesame seeds, sliced red onion
Directions
- In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
- In a large skillet, cook beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
- Divide filling into tortillas. Top with red cabbage and cilantro; drizzle with sriracha mayonnaise. If desired, serve with kimchi, toasted sesame seeds and sliced red onion.
