Korean BBQ Tacos

Korean BBQ Tacos 5.00/5 (8 votes)

Street food is quite the rage and tacos seem to be the cuisine of choice. The vendors around here have moved well beyond the Mexican taco and are stuffing just about anything in a tortilla. I've tried my fair share; but I always seem to gravitate toward Asian-Fusion - my favorite being Korean Bulgogi - or Korean BBQ. Our version is pretty spectacular! Get ready for a flavor explosion of richly marinated tender beef and crispy cold tangy salad - all drizzled with a spicy aioli. Bam!! Deliciousness!

Korean BBQ Tacos



  • 1 1/2 pounds sirloin steak, thinly sliced
  • 1 tablespoon olive oil
  • 8 corn tortillas
  • Marinade
  • 1/2 cup low sodium soy sauce
  • 3 cloves garlic, minced or pressed
  • 3 green onion, chopped
  • 1/2 teaspoon ground ginger
  • 2 tablespoons sesame oil
  • 1/4 cup mirin
  • 1/4 cup brown sugar
  • Salad
  • 2 baby bok choy, thinly sliced
  • 1/2 cup radish, thinly sliced
  • 2 cups arugula
  • 3 tablespoons cilantro, chopped
  • 2 green onion, sliced
  • 1 carrot, peeled and thinly sliced
  • Dressing
  • 2 lime, juiced
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon fish sauce
  • 1/2 - 1 tablespoon Sriracha, optional
  • 2 tablespoons olive oil
  • Sriracha Aioli
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon Sriracha


  1. Place marinade ingredients in a blender or small food processor. Pulse until well blended then transfer to a large resealable bag.
  2. Add sliced beef and let marinate at least 30 minutes or overnight if at all possible.
  3. Heat olive oil in a cast iron or stainless skillet (non-stick will not give you the deep browning you're looking for in this dish) over medium high heat.
  4. Add beef, being careful not to crowd - you may need to cook it in two batches. Cook the beef until it's nice and brown, then flip and continue to cook until it reaches your desired doneness - about 3-5 minutes total.
  5. While the beef is cooking, combine the salad ingredients in a bowl and the dressing ingredients in a small bowl.
  6. Drizzle the salad with a bit of dressing and toss.
  7. Wrap tortillas is slightly damp paper towels and microwave for 15-30 seconds to soften.
  8. Combine the aioli ingredients.
  9. Build the tacos by stuffing tortillas with meat, drizzle with a bit of aioli and top with dressed salad.
  10. Enjoy!

Nutritional Information

Per Serving: Calories 754 Fat 34 Sat Fat 7 Sodium 1558 Carbs 55 Sugars 17 Fiber 6 Protein 58.


KID NOTE: The kids enjoyed the flavors of the meat and loved it stuffed in tortillas. Instead of a salad, I served sliced carrots.

VEGETARIAN TIP: Substitute sliced portabella mushroom caps for beef. Omit the fish sauce.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.


  1. jes.bautista says:

    Ate the salad stuffed in the tortillas along with the meat and aioli. Huge hit! We used flour tortillas instead of corn.

  2. Kaitlynmurphey says:

    Absolutely amazing. We used whole wheat tortillas to make it healthier.

  3. Kristie says:

    The flavors were delicious!
    Our family loved it!!

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