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Korean BBQ Tacos Recipe Easy Fusion Street Food with Kimchi

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These Korean BBQ Tacos fuse tender bulgogi-style beef with crunchy kimchi and fresh veggies, all wrapped in soft tortillas and drizzled with spicy gochujang sauce. Quick to prepare and bursting with bold flavors, they’re perfect for weeknights, parties, or family gatherings.

Ingredients

Scale
  • 1 pound beef ribeye or sirloin, thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon grated Asian pear (or apple)
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon gochugaru (Korean chili flakes, optional)
  • 1 tablespoon chopped green onion
  • 8 small flour or corn tortillas
  • 1 cup kimchi, chopped and drained
  • 1/2 cup shredded lettuce or cabbage
  • 1/2 cup shredded carrots (optional)
  • 1/4 cup thinly sliced radishes (optional)
  • 2 tablespoons chopped cilantro (optional)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon sesame oil

Instructions

  1. In a large bowl, combine soy sauce, brown sugar or honey, grated Asian pear, sesame oil, minced garlic, grated ginger, rice vinegar, gochugaru, and chopped green onion.
  2. Add thinly sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
  3. In a small bowl, whisk together gochujang, honey or maple syrup, rice vinegar, water, and sesame oil. Set aside and adjust sweetness or heat to taste.
  4. Finely shred lettuce or cabbage, slice radishes and carrots, and chop kimchi. Drain excess liquid from kimchi.
  5. Heat a large skillet or grill pan over medium-high. Add marinated beef in a single layer (work in batches if needed). Cook for 2–3 minutes per side until browned and caramelized.
  6. Wrap tortillas in foil and warm in a 350°F oven for 5 minutes, or heat in a dry skillet for 30 seconds per side.
  7. Lay out warm tortillas and add a layer of shredded lettuce or cabbage. Top with beef, chopped kimchi, carrots, and radishes. Drizzle with gochujang sauce and sprinkle with cilantro.
  8. Transfer tacos to a platter and serve hot. Add extra sauce or kimchi to taste.

Notes

Slice beef thinly across the grain for tenderness. Drain kimchi well to avoid soggy tacos. For gluten-free, use tamari and corn tortillas. Marinate beef for at least 30 minutes, but not more than 3 hours. Customize heat with more or less gochujang/gochugaru. Vegetarian option: substitute beef with mushrooms or tofu.

Nutrition

Keywords: Korean BBQ, tacos, kimchi, fusion, street food, bulgogi, gochujang, easy dinner, weeknight, party food, gluten-free option, dairy-free

Find it online: https://tomyumy.com/korean-bbq-tacos-recipe-easy-fusion-street-food-with-kimchi/