Korean Chicken

These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold. Korean BBQ Chicken Breasts I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade tr…

These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold. Korean BBQ Chicken Breasts I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade transforms boring chicken breasts into a delicious meal that is great served […]

Korean Beef Tacos

Three Korean Beef Tacos on a platter topped with kimchi salsa, guacamole, and cilantro.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! How to make Korean Beef Tacos: Marinate Meat and Make Salsa: In a…

Three Korean Beef Tacos on a platter topped with kimchi salsa, guacamole, and cilantro.

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.

More Taco Recipes:

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Three Korean Beef Tacos on a platter topped with kimchi salsa, guacamole, and cilantro.
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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.
Course Main Course
Cuisine Korean
Prep Time 12 minutes
Cook Time 8 minutes
Marinate 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 208kcal
Cost $15

Ingredients

Steak:

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: 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

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Easy Korean Beef Bulgogi

Korean Beef Bulgogi is a super easy way to enjoy tasty Korean food at home. A quick and simple marinade for flank steak is all that’s needed to enjoy this delicious dish.
The post Easy Korean Beef Bulgogi appeared first on The Stay At Home Chef.

Korean Beef Bulgogi is a super easy way to enjoy tasty Korean food at home. A quick and simple marinade for flank steak is all that's needed to enjoy this delicious dish.

The post Easy Korean Beef Bulgogi appeared first on The Stay At Home Chef.

Knocking on Halmoni’s Door

I have vivid memories of visiting my grandmother’s house as a child. I know the way so well—the exact subway car to get off at so we’re closest to the exit stairs, the swirl ice cream machine we always pass where I beg my mom for a cone (“just this one…

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I know tons of people have similar childhood memories of visiting their grandparents, whether it was a long, cross-country drive or a quick bike ride up the street. But my grandmother, who I saw every summer, lived on the other side of the world.

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Replicating my friend’s video exactly, I first located the correct counter height freezer (not the one with the ice creams), slid open the glass door, and extracted a plastic cup full of ice. From the shelf above, I chose a blue and brown “Cantata” pouch with a photo of iced coffee on the front that dripped with condensation. After paying, I popped open the ice cup, peeled open the coffee pouch, and poured the liquid in, which filled up right to the edge of the cup like a perfectly measured science experiment. After snapping the lid back on and spearing with a straw, I swirled the coffee around the crackling ice and took a big refreshing sip.

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