Description
Korean BBQ Beef Tacos with Kimchi Slaw are a delightful fusion dish featuring richly marinated beef and a vibrant kimchi slaw, offering bold flavors and textures perfect for a family meal or gathering.
Ingredients
Scale
1.5 lbs Flank steak or Ribeye (thinly sliced)
1/4 cup Soy sauce
2 tbsp Brown sugar or Honey
1 tbsp Toasted sesame oil
1 tbsp Fresh ginger (minced)
3 cloves Garlic (minced)
1 cup Cabbage kimchi (chopped)
2 cups Shredded green cabbage
1/4 cup Mayonnaise or Greek yogurt
1 tbsp Rice vinegar
12 units Small flour or corn tortillas
To taste Toasted sesame seeds & Sliced scallions
Instructions
- Step 1: Marinate the Beef – In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, and garlic. Add the sliced beef to the mixture and coat well. Let it marinate for at least 30 minutes
- Step 2: Prepare the Kimchi Slaw – In a large bowl, combine shredded cabbage, chopped kimchi, mayonnaise, and rice vinegar. Toss until the cabbage is coated and refrigerate
- Step 3: Sear the Protein – Heat a cast-iron skillet or wok over high heat with oil. Sear the beef in batches for 2-3 minutes per side until caramelized, then set aside
- Step 4: Warm the Tortillas – Heat tortillas until soft and slightly charred. Keep warm in a towel
- Step 5: Assemble and Serve – Place seared beef in a tortilla, top with kimchi slaw, and garnish with sesame seeds and scallions. Serve immediately
Notes
For gluten-free, substitute soy sauce with tamari.
Adjust kimchi spice level by mixing with additional cabbage if desired.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Searing
- Cuisine: Korean-Mexican Fusion
Nutrition
- Serving Size: 3 tacos
- Calories: 480 kcal
- Sugar: 9g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg