0 from 15 votes
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.
Prep Time
12 mins
Cook Time
12 mins
Marinate
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 208 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
Steak:
- 2 lb flank steak
- ¼ cup low-sodium soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon light brown sugar
- 3 cloves garlic , minced
- 1 Tablespoon freshly grated ginger (or 2 teaspoons ground ginger)
- 3 teaspoons Gochujang (Korean chili paste)
Kimchi Salsa:
- 1 cup kimchi , finely chopped
- 1 cup diced tomatoes
- 1/4 cup white onion , or purple onion, diced
Tacos:
- 12 corn tortillas*
- 1/2 cup guacamole
- ½ cup fresh cilantro
- ½ cup sour cream
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.
Cup of Yum
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 Information
Calories
208kcal
(10%)
Carbohydrates
16g
(5%)
Protein
20g
(40%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.001g
Cholesterol
46mg
(15%)
Sodium
298mg
(12%)
Potassium
459mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
96IU
(2%)
Vitamin C
4mg
(4%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 46mg | 15% |
| Sodium | 298mg | 12% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.