Korean Beef Tacos

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For anyone looking to revamp their #TacoTuesday game, this recipe is perfecto. Hit your macros and indulge in a savory spin on Mexican fare with thinly sliced flank steak and plenty of spice from Asian toppings like Gochujang paste, sesame oil and ginger root. There literally isn’t a better fusion of Mexican-Asian cuisine than this zesty take on the traditional taco, so make it a family affair and chow down on uno, dos or tres!

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Korean Beef Tacos

Craving takeout, but don’t want to go out? I have you covered! Try this fun Mexican-Korean smashup, Korean beef tacos! Sweet, savory, and leaves you wanting more! Kick the spice up a notch by adding crushed red pepper to the marinade. Don’t forget to have fun with your toppings! 
Recipe & Photography by Heather Dahlenburg
Cook Time20 mins
Course: Main Course
Cuisine: Korean
Servings: 1
Calories: 525kcal


  • 1 Pound Flank Steak (or Tri-Tip)
  • 1/4 Cup Reduced Sodium Soy Sauce
  • 2 Tablespoons Fish Sauce
  • 2 Teaspoons Sesame Oil
  • 2 Garlic Cloves, Minced
  • 100 Grams Onion, Diced
  • 1 Teaspoon Fresh Ginger Root, Grated
  • 2-4 Tablespoons Water
  • 4 Teaspoons Brown Sugar, Divided Use
  • 2 Tablespoons Gochujang Paste
  • 2 Small Flour Tortillas
  • 1 Avocado, Sliced
  • 1 Bunch Cilantro
  • 1 Bunch Red Cabbage, Shredded
  • Kimchi


  • Combine soy and fish sauces, sesame oil, crushed garlic, onion, ginger, water and 2 tsp brown sugar in a medium bowl. Whisk until sugar dissolves.
  • Thinly slice flank steak against grain into small strips. 
  • Place marinade and steak in a ziplock bag and marinate for 2 hours, or best, overnight. 
  • Heat large skillet over medium-high heat. Once hot, pour contents of bag into pan. Cook until meat is browned, about 6-8 minutes. 
  • If there is an abundance of marinade remaining, drain off, reserving a few tablespoons in the pan. Turn heat to low, stir in remaining 2 tsp of brown sugar, along with 2 TBSP gochujang paste, mixing thoroughly. 
  • Once combined, turn off heat and salt and pepper to taste. 
  • Warm up flour tortillas, add your steak, and top with avocado, cilantro, cabbage, kimchi and a little drizzle of gochujang! Enjoy! 


Serving: 3tacos | Calories: 525kcal | Carbohydrates: 46g | Protein: 32g | Fat: 23g | Fiber: 5g | Sugar: 7g
2020-01-28T14:03:33-08:00Entrees, Member Recipe, Pre-workout|0 Comments

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