Completely. OBSESSED! 😍
Justin and I have been on a bit of a fusion kick lately, and it started with these Smashed Dumpling Street Tacos and Crispy Baked Turkey Tacos. Then came the Chimichurri Steak Tacos and Greek Chicken Tacos.
But these Korean BBQ Tacos? They might be my favorite of the bunch.
The idea came from my Korean Ground Beef Bowls recipe — that bulgogi-style sauce with the spicy-savory-and-a-little-sweet thing going on that I could honestly eat on just about anything.
So I made the beef, threw together a quick ginger-sesame slaw with shredded carrots, cabbage, and cilantro, and whipped up a wasabi mayo with the extra wasabi we had from a grocery store box of sushi since we were out of sriracha 😂
We then loaded it all into toasted tortillas with some crunchy cucumber slices and a sprinkle of sesame seeds, and these Korean street tacos have been on repeat in our house ever since.
For more Asian-inspired dinners, try my P.F. Chang’s Chicken Lettuce Wraps, Vietnamese Fresh Spring Rolls, or Thai Peanut Quinoa Salad.For more Asian-inspired dinners, try my P.F. Chang’s Chicken Lettuce Wraps, Vietnamese Fresh Spring Rolls, or Thai Peanut Quinoa Salad.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground beef: I used an 85/15 blend, but 90/10 or even 80/20 will work. Just add a bit more oil if you go leaner, or drain some off if you go fattier.
- Bulgogi-style sauce: This is where all that sweet-savory magic comes from — soy sauce, brown sugar, rice vinegar, sesame oil, plus garlic and ginger. Fresh is best here! A good garlic press makes it super fast to mince up.
- Sesame slaw: Shaved carrots and red cabbage tossed in a quick ginger-sesame vinaigrette. Or just grab a bag of coleslaw mix if you want to save yourself some chopping.
- Wasabi mayo: Exactly what it sounds like — wasabi paste, mayo, and a little lime juice to brighten it up.
- Tortillas: I used street taco-size flour tortillas, but large flour or even corn will do the trick.
- Cocktail cucumbers: Sliced thin for that cool, fresh crunch.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the beef.
Brown the ground beef in a large skillet, breaking it apart as it cooks. Add the garlic, ginger, and white parts of the green onions and cook until fragrant.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Build and reduce the bulgogi sauce.
Whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, chili garlic sauce, salt, and pepper. Pour it into the skillet and let it simmer until the sauce reduces by half and coats the beef.
Pro Tip: Don’t rush this part! Letting the sauce reduce is what gives the beef that sticky, caramelized coating.
Make the sesame slaw.
Toss the carrot ribbons, cabbage, cilantro, and green onion tops together. Whisk up the ginger-sesame vinaigrette, pour it over, and toss until everything’s coated.
Whisk the wasabi mayo.
Stir together the mayo, lime juice, and wasabi until smooth. Give it a taste. You can always add more wasabi if you want extra kick.
Pro Tip: Taste it before you drizzle. You can always add more wasabi, but you can’t take it away.
Assemble the tacos.
Warm the tortillas until pliable and lightly charred. Spoon in the beef, add some cucumber slices, pile on the slaw, and drizzle with wasabi mayo. Finish with green onions, cilantro, and a sprinkle of sesame seeds.
How to Store + Reheat
Beef: Store in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet over medium heat, adding a splash of water if it needs loosening up. The beef also freezes well for up to 3 months.
Slaw: Best eaten fresh. If you need to prep ahead, keep the vegetables and vinaigrette separate and toss right before serving.
Wasabi mayo: Keeps in the fridge for up to 1 week.
Assembled tacos: Don’t. They get soggy fast. Store everything separately and assemble fresh.
FAQs
Yes! Ground turkey, ground pork, or ground chicken all work. You could also use thinly sliced flank steak or sirloin for something closer to traditional bulgogi.
Absolutely. The beef reheats really well, so it’s great for meal prep. Just keep the beef, slaw, and wasabi mayo in separate containers and assemble when you’re ready to eat.
Prepared horseradish is the closest swap. Or just make a sriracha mayo instead. Different vibe, still delicious.
Oops! What did I do wrong?!
My beef is swimming in liquid. The sauce didn’t reduce enough. Keep simmering until it thickens and coats the meat.
My slaw is soggy. It was dressed too early. Toss it right before serving for the best crunch.
The wasabi mayo is too spicy. Add more mayo to mellow it out, or stir in a tiny bit of honey to balance the heat.
My tortillas are cracking. They weren’t warmed long enough. Heat them until they’re pliable, not just warm to the touch.
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Korean Beef Tacos with Wasabi Mayo
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Ingredients
- 1 pound 85/15 ground beef
- 3 garlic cloves minced
- 1 ¼ teaspoons finely minced fresh ginger divided
- 1 bunch green onions chopped, white and green parts, separated and divided
- 4 tablespoons soy sauce or Tamari divided
- 3 tablespoons packed brown sugar
- 2 tablespoons water
- 3 tablespoons rice vinegar divided
- 3 teaspoons toasted sesame oil divided
- 1 teaspoon chili garlic sauce divided
- ½ teaspoon salt divided
- ¼ teaspoon black pepper
- 2 carrots shaved into thin ribbons with a vegetable peeler
- 2 cups thinly sliced red cabbage about ¼ head
- ¼ cup chopped fresh cilantro
- ⅓ cup mayonnaise
- 2 tablespoons lime juice from one lime
- 1 teaspoon wasabi paste
- 8 street-size flour tortillas
- 3 cocktail cucumbers or 1 English cucumber, thinly sliced
- Toasted sesame seeds for serving
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart, for 7-8 minutes, or until no longer pink and cooked through. Add the garlic, 1 teaspoon ginger, and the white parts of the green onions. Cook for 30 seconds, or until fragrant.1 pound 85/15 ground beef, 3 garlic cloves
- Meanwhile, in a medium bowl, whisk together 3 tablespoons of the soy sauce, brown sugar, water, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, ½ teaspoon chili garlic sauce, ¼ teaspoon salt, and black pepper.3 tablespoons packed brown sugar, 2 tablespoons water, ¼ teaspoon black pepper
- Pour the sauce into the skillet and stir to combine. Reduce heat to medium-low and simmer for 4-5 minutes, or until the sauce reduces by about half and thickens slightly. Remove from heat.
- In a large bowl, combine the carrots, red cabbage, cilantro, and half of the green onion tops. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, ¼ teaspoon salt, ¼ teaspoon ginger, and ½ teaspoon chili garlic sauce. Pour over the slaw and toss until evenly coated.2 carrots, 2 cups thinly sliced red cabbage, ¼ cup chopped fresh cilantro
- In another small bowl, whisk together the mayonnaise, lime juice, and wasabi until smooth.⅓ cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon wasabi paste
- Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.8 street-size flour tortillas
- To assemble, spoon the Korean beef onto each tortilla. Add cucumber slices. Top with the sesame slaw and drizzle with the wasabi mayo. Garnish with the remaining green onion tops, cilantro, and toasted sesame seeds before serving.3 cocktail cucumbers, Toasted sesame seeds
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Notes
- Beef: Use ground beef with a little fat (80/20) for the best flavor and texture.
- Sauce: Let the sauce simmer and reduce in the pan so it thickens and coats the beef well.
- Slaw: Toss the slaw just before serving to keep it crisp and fresh.
- Tortillas: Lightly toast tortillas in a dry skillet for better texture and flavor.
- Heat Level: Adjust the spice by adding more or less chili paste.
- Make Ahead: The beef can be made up to 3 days in advance and reheated before serving.
- Storage: Store beef and toppings separately in the fridge to keep everything fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Korean Beef Tacos
Round out taco night with any of these easy sides.
Add some grains with Cilantro Lime Rice or Coconut Rice.
For more Asian flavors, try Sesame Noodles or an Asian Cucumber Salad.
Keep it light with Vietnamese Fresh Spring Rolls or Egg Roll in a Bowl.
More Easy Taco Recipes
If you can’t get enough tacos (who can?!), try these next:
