Korean Beef Tacos
These grilled Korean Beef Tacos have a flavorful and juicy marinated flank steak sliced thinly and placed in a corn tortilla topped with an easy kimchi salsa, guacamole, and cilantro. They are so easy and flavorful, they will be a highlight of your summer.
Servings: 6
Calories: 208kcal
Cost: $15
Recipe Link
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:
- 12 corn tortillas*
- 1/2 cup guacamole
- ½ cup fresh cilantro
- ½ cup sour cream
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.
Video
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: 208kcal | Carbohydrates: 16g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 46mg | Sodium: 298mg | Potassium: 459mg | Fiber: 3g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg
