Korean BBQ Tacos with Kimchi Slaw and Gochujang Crema

Dinner

Nov 22

⏱️ Prep Time: 25 minutes • 🍳 Cook Time: 10 minutes (plus marinating time)

These Korean BBQ Tacos are an absolute flavor bomb. You’ve got tender, caramelized beef tucked into warm tortillas, a crunchy-spicy kimchi slaw, and a drizzle of creamy gochujang crema to tie it all together. It’s fusion food at its finest, and every bite is pure magic.

Jump to Recipe

*Bold Korean BBQ beef, crunchy kimchi slaw, and gochujang crema all wrapped in a warm tortilla—these tacos are next-level.*

This recipe is my go-to when I want something that feels fun and a little different, but still super easy to pull off on a weeknight. The beef gets a quick marinade with soy, garlic, and sesame, so it’s packed with umami and caramelizes beautifully in the pan. The slaw brings that tangy-crisp punch from kimchi, and the crema? You’ll want to put it on everything.

These tacos are also great for entertaining. Set them up build-your-own style with bowls of toppings and let everyone go wild. They work equally well with flour or corn tortillas, and if you’re not eating beef, you can totally sub in tofu, mushrooms, or chicken. You’ll be obsessed either way.

Ingredients

🍽️ Servings: 4 (makes about 8 tacos) • 🔥 Calories/Serving: 420 • 💪 Protein/Serving: 24g

For the Korean BBQ beef:

1 lb flank steak or skirt steak, thinly sliced against the grain
¼ cup soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated ginger
½ tsp black pepper

For the kimchi slaw:

1 cup napa cabbage or coleslaw mix
½ cup kimchi, chopped
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey

For the gochujang crema:

¼ cup sour cream or Greek yogurt
1 tbsp gochujang
1 tsp lime juice
½ tsp honey

To serve:

8 small corn or flour tortillas, warmed
Sesame seeds and green onions, for garnish (optional)

Steps

Step 1

In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, and pepper. Add sliced beef and toss to coat. Let marinate for at least 30 minutes (or overnight).

Step 2

Meanwhile, mix all kimchi slaw ingredients in a bowl. Let it chill in the fridge while you cook everything else.

Step 3

In a small bowl, whisk together all ingredients for the gochujang crema. Set aside.

Step 4

Heat a large skillet over medium-high heat. Cook marinated beef for 3–5 minutes, until nicely browned and cooked through. Work in batches if needed to avoid overcrowding the pan.

Step 5

Warm tortillas in a dry skillet or directly over a flame for a few seconds per side.

Step 6

To assemble: Layer Korean BBQ beef onto tortillas, top with kimchi slaw, and drizzle with gochujang crema. Garnish with sesame seeds and green onions if using. Serve immediately.

Make it your own!

🐔 Swap the protein
Use thinly sliced chicken breast, tofu, or portobello mushrooms instead of beef.
🥬 Add crunch
Throw in some shredded carrots, cucumber matchsticks, or radishes for extra texture.
🌾 Make it gluten-free
Use tamari instead of soy sauce and corn tortillas for a gluten-free version.
🌶️ Turn up the heat
Add sliced fresh chilies or an extra spoonful of gochujang to the crema for a fiery finish.