Korean Beef Tacos with Kimchi

This incredible dish combines two of our favorite cuisines: Mexican and Korean.

You just won’t believe how incredible the Korean beef (bulgogi) matches against the homemade kimchi, all wrapped up in a flour tortilla and topped with deeply flavorful Korean BBQ sauce. You will want to make these tacos time and time again, and they aren’t hard to prepare, either!

How To Make Korean Beef Tacos with Kimchi

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The Ingredients You Will Need

Most of the ingredients for these tacos can be found in the Asian section of your local supermarkets, at Asian food markets, or online. Here’s what you’ll need to have on hand:

For the Korean Beef

Steak – Look for a nicely marbled cut of beef, such as a ribeye, strip, or sirloin.
Garlic – Minced.
Green onions and yellow onions – Chopped.
Soy sauce – Regular of low-sodium.
Sesame oil – Found in the Asian section of most supermarkets.
Sugar – Granulated.
Seasonings – Black pepper, smoked paprika, cayenne powder, chili powder.
Sesame seeds – Preferably toasted.
Oil – You’ll need an oil that can handle high-heat stir-frying, such as peanut, canola, or vegetable. We don’t recommend olive oil.

For the Kimchi

Napa cabbage – You’ll only need about half of it. Cut the end off, and then coarsely chop the leaves.
Salt – Kosher is best.
Vinegar – Rice wine, or rice vinegar (either will work).
Garlic and fresh ginger– Minced. Fresh is highly recommended.
Green onions – Chopped.
Fish sauce – Found in the Asian section of many well-stocked supermarkets, at Asian markets, or online.
Sugar – Granulated.
Seasonings – Chili powder and red pepper flakes.

For the Korean BBQ Sauce

Gochujang – Korean red pepper paste found in the Asian section of many well-stocked supermarkets, at Asian markets, or online.
Sesame oil – Found in the Asian section of most supermarkets.
Sugar – Granulated.
Vinegar – Apple cider or rice vinegar.
Garlic – Minced.

EXPERT TIP: Place the meat in the freezer for about 15 minutes for slicing. This firms the meat up and allows you to get that classic thinly sliced Korean beef.

Tips for Perfect Korean Beef Tacos with Kimchi

Choose the Right Cut of Beef – Use tender cuts like ribeye, flank steak, or sirloin for your tacos, as they are flavorful and stir-fry well. Marinate the beef for no less than two hours (overnight is best) to enhance its flavor and tenderness before cooking.

Cook at High Heat – Sear the marinated beef over high heat in a wok (or skillet), on a grill, or in a hot skillet to achieve a nice caramelized crust while keeping the inside juicy. Aim for medium-rare to medium doneness for optimal tenderness.

Make the Kimchi – Store-bought kimchi will work in a pinch. But our version is not difficult and takes a fraction of the time for making authentic kimchi from scratch. The flavor is still far superior to the bottled variety.

Assemble with Fresh Toppings – When assembling your tacos, use warm, lightly charred flour tortillas and layer the sliced beef, homemade kimchi, and drizzle with Korean BBQ sauce. Add fresh toppings like cilantro, sliced jalapeños, or a squeeze of lime to enhance the flavors and provide a burst of freshness.

EXPERT TIP: You’ll notice there will be some liquid in the pan as you are searing the beef. This is normal. If you prefer a less ‘wet’ filling, then remove the beef from the marinade and shake off the excess before adding it to the hot pan.

How To Serve

We love to serve this right out of our wok, but you can also easily transfer the meat mixture to a serving platter.

If you have a gas stove, or if you have a grill, we recommend charring your flour tortillas just slightly. It gives them a warm, smokey taste and texture.

The kimchi is best if it’s allowed to come to room temperature. You can even make it several days in advance. It gets better with time! The Korean BBQ sauce can be made in advance, too.

EXPERT TIP: When simmering the kimchi in the plastic bag, take care to not allow the baggie to reach the hot sides of the pan. If should rest easily in the middle of the simmering water. Again, the kimchi can be made up to 3 days in advance of serving. Keep in an air-tight jar in the fridge and then let come to room temperature before serving.

Classic Korean and Other Asian Recipes to Try

We’re adding more and more Korean recipes to the blog. Below is a collection of our favorites, as well as some of our other Asian dishes, too. We think you and your family will love them, as well!

• Bulgogi (Korean Beef) Lettuce Wraps
• Classic Bibimbap
• Bulgogi Burgers with Kimchi
• Authentic Shrimp Pad Thai
• Kung Pao Shrimp
• Mongolian Beef
• Vegetarian Stir-Fry
• Pork Dumplings in Peanut Sauce
• Beef Negimaki
• Scallion Pancakes

These are all amazing in their own way, but, in the meantime, isn’t this fusion dish calling your name?

Practically everyone loves a good taco, right?

Folks, this Korean beef with kimchi is one of the best tacos we’ve ever made, served, or eaten. And, we’re certain you will feel the same way.

Get the beef prepped the night before, make the kimchi and BBQ sauce ahead of time, and then everything comes together in a matter of minutes!

Perfect for entertaining or just a yummy taco for chowing on a lazy weekend afternoon. Big win either way!

Ready to make the best fusion taco of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Korean Beef Tacos with Kimchi

Much of this can be done in advance. Prep the meat in the marinade the night before, make the kimchi and BBQ sauce up to several days in advance, and then it all comes together in a matter of minutes! The flavor is off-the-charts!

5 from 2 votes

Print Pin Rate

Course: Lunch / Dinner

Cuisine: Asian / Mexican

Keyword: Fusion, how to make bulgogi beef

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Marinating Time: 2 hours hours

Total Time: 3 hours hours

Servings: 4 people

Calories: 502kcal

Author: Kris Longwell

Equipment

• Wok or sturdy skillet
• Pot for simmering water and large freezer baggie

Ingredients

For the Korean Beef

• ▢ 1½ lbs ribeye trimmed, and sliced into very thin pieces (See NOTES)
• ▢ 2 garlic cloves minced
• ▢ 3 green onions chopped
• ▢ 1 medium yellow onion chopped
• ▢ 2 tbsp soy sauce
• ▢ 1 tbsp sesame oil
• ▢ 1 tbsp sugar
• ▢ ½ tsp black pepper ground
• ▢ ½ tsp smoked paprika
• ▢ ½ tsp cayenne power
• ▢ 1 tbsp sesame seeds toasted, if desired
• ▢ 1 tbsp chili pepper
• ▢ 2 tbsp peanut oil

For the Kimchi

• ▢ Half a head Napa cabbage coarsely chopped
• ▢ ¾ cup Kosher salt
• ▢ 6 cups water
• ▢ ½ cup rice vinegar
• ▢ 4 cloves garlic minced
• ▢ 3 tbsp fresh ginger minced
• ▢ ½ cup green onions chopped
• ▢ ¼ cup fish sauce
• ▢ 2 tbsp sugar
• ▢ 1 tbsp chili powder
• ▢ 1 tsp crushed red pepper

For the Korean BBQ Sauce

• ▢ 2 tbsp gochujang
• ▢ 1 tbsp sesame oil
• ▢ 1 tsp sugar
• ▢ 1 tbsp water
• ▢ 1 tsp apple cider vinegar
• ▢ 1 clove garlic minced

For the Tacos

• ▢ 10 flour tacos
• ▢ green onions thinly sliced, for garnish (optional)
• ▢ lime wedges for garnish (optional)

Instructions

Start the Beef

• Place the meat in a medium-sized bowl, and add all the ingredients except for the peanut oil.
  1½ lbs ribeye, 2 garlic cloves, 3 green onions, 1 medium yellow onion, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, ½ tsp black pepper, ½ tsp smoked paprika, ½ tsp cayenne power, 1 tbsp sesame seeds, 1 tbsp chili pepper
• Let marinate in the fridge for 2 to 12 hours.

Make the Kimchi

• Place the coarsely chopped cabbage in a large bowl.
  Half a head Napa cabbage
• Dissolve the salt in water and pour the solution over the cabbage.
  ¾ cup Kosher salt, 6 cups water
• Make sure the cabbage is completely submerged and let soak for at least 1 hour.
• Combine the remaining ingredients in a bowl to make the kimchi sauce.
  ½ cup rice vinegar, 4 cloves garlic, 3 tbsp fresh ginger, ½ cup green onions, ¼ cup fish sauce, 2 tbsp sugar, 1 tbsp chili powder, 1 tsp crushed red pepper
• Drain and rinse cabbage and place in a large, clean bowl. Pour the sauce over the cabbage.
• Transfer the contents of the bowl to a leak-proof bag and place in simmering water for 30 minutes. (A heavy-duty freezer bag works, just don't let it lay on the side of the hot pan).
• Remove and let cool before transferring to a serving vessel.

Prepare the Korean Beef

• Heat the peanut oil in a medium skillet over medium high heat.
  2 tbsp peanut oil
• Add the marinated beef to the pan and cook until medium rare (about 4 minutes), or to medium (about 6 or 7 minutes)

Assemble the Tacos

• Heat tortillas over a medium flame.
  10 flour tacos
• In a medium bowl, mix together the ingredients for the BBQ sauce.
  2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tbsp water, 1 tsp apple cider vinegar, 1 clove garlic
• Build the tacos by placing several strips of beef with the sauce. Top with a mound of kimchi, and then drizzle the BBQ sauce over the top.
• Garnish with chopped green onions and lemon wedges, if desired.
  green onions, lime wedges

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

To easily slice the steak, wrap it in plastic wrap and place it in the freezer for about 20 minutes. Unwrap the steak and use a sharp knife to cut the slightly-frozen steak into thin strips. 

The kimchi and BBQ sauce can be made up to 48 hours in advance. Keep chilled and then let come to room temperature before serving. 

This recipe easily feeds to 2 to 3 people, possibly 4. Double the meat to feed up to 6 to 8 guests. No need to increase the other ingredients. You'll most likely have leftover kimchi. Save leftovers to put on a burger, eggs, or even a baked potato! 

Gochujang can be found in the Asian section of most supermarkets. You can also find it easily online. It does carry some heat, so go light at first, taste, and then add more, if desired. 

Nutrition

Calories: 502kcal | Carbohydrates: 22g | Protein: 38g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 23018mg | Potassium: 774mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1160IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 5mg

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POST UPDATE: This was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January, 2025!