Our delicious Korean Beef Tacos recipe features the flavor bomb combination of juicy marinated flank steak, kimchi salsa, guacamole, and cilantro, served in warm corn tortillas.

Want more grilling recipes? Try Steak Kabobs, Marinated Flank Steak, Cedar Plank Salmon, and French Onion Burgers!

Three Korean Beef Tacos with grilled flank steak, kimchi salsa, guacamole, and cilantro on a platter ready to enjoy.

Korean Beef Tacos are our newest taco Tuesday crave.

I’ve had different versions of Korean Beef Tacos at restaurants before and was excited to create my own at home. This creation is truly a taco masterpiece, if I say so myself, and one of my favorite flavor mash-ups! The most flavorful and juicy grilled flank steak topped with a quick kimchi salsa that takes less than 5 minutes, and can be made a day in advance. I strongly recommend making your own corn tortillas (only takes 10 minutes!) to truly put these tacos over the top.

Adding these to my list of grilling season favorites, for sure.

How to make Korean Beef Tacos:

Marinate Meat and Make Salsa: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag then pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking.

Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead).

Two images showing a marinated flank steak in a ziploc bag and all the ingredients needed for a simple kimchi salsa in a bowl.

Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. Remove to a cutting board and rest for 5-10 minutes before slicing into very thin slices.

Two images showing a flank steak being grilled then sliced into thin strips for a Korean taco recipe.

Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, then some cilantro on top.

Two images showing Korean style beef tacos being assembled, first with the sliced steak then after all the toppings are on and ready to serve.

Make Ahead Instructions:

To Make Ahead: The beef can be marinated for 1 hour or up to overnight. The kimchi salsa can also be made a day or two in advance.

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Recipe

Three Korean Beef Tacos on a platter topped with kimchi salsa, guacamole, and cilantro.
Prep 12 minutes
Cook 8 minutes
Marinate 1 hour
Total 1 hour 20 minutes
Save Recipe

Ingredients
 
 

Steak:

  • 2 lb flank steak
  • ¼ cup low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon light brown sugar
  • 3 cloves garlic , minced
  • 1 Tablespoon freshly grated ginger (or 2 teaspoons ground ginger)
  • 3 teaspoons Gochujang (Korean chili paste)

Kimchi Salsa:

  • 1 cup kimchi , finely chopped
  • 1 cup diced tomatoes
  • 1/4 cup white onion , or purple onion, diced

Tacos:

Instructions
 

  • Marinate Meat: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag. Pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking.
  • Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead).
  • Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
  • Remove to a cutting board to rest for 5-10 minutes before slicing into very thin slices.
  • Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, and some cilantro on top.

Notes

Yield: 12 Tacos, 6 servings (two tacos per serving).
Corn Tortillas: I highly recommend taking a few extra minutes to make homemade corn tortillas for this recipe. All you need is corn flour (masa), water and salt, and they hold together much better than store-bought, and taste incredible.
To Make Ahead: The beef can be marinated for 1 hour or up to overnight. The kimchi salsa can also be made a day or two in advance.
 

Nutrition

Calories: 208kcalCarbohydrates: 16gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 46mgSodium: 298mgPotassium: 459mgFiber: 3gSugar: 2gVitamin A: 96IUVitamin C: 4mgCalcium: 62mgIron: 2mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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