Korean Barbecue Tacos

Yield: 4-5 tacos


  • 1 pound thinly sliced beef (sirloin or flank steak)
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic, minced
  • ½ teaspoon red chili flakes
  • 2 teaspoons vegetable oil
  • Salt and pepper to taste
  • 1 cup purple cabbage, shredded
  • 1 cup green cabbage, shredded
  • ½ cup carrots, shredded
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ¼ cup thinly sliced green onions
  • Salt and pepper, to taste
  • 1 cup very thinly sliced Persian cucumbers
  • 2 tablespoons rice vinegar
  • ½ teaspoon sugar
  • 4-5 flour tortillas 


  • Place the sliced flank steak in a medium-sized mixing bowl then add the soy sauce, brown sugar, garlic, ginger, red chili flakes, salt and pepper. Pour everything into a large resealable bag. Shake or agitate until well-coated, and marinate for 15 minutes to 2 hours as desired.
  • To make the pickled cucumbers, combine the cucumbers, rice vinegar, and sugar in a small bowl. Cover and refrigerate for at least 15 minutes (or up to 4 hours).
  • Heat a medium oiled skillet to medium heat. Add the beef in a single layer and cook for 4-5 minutes until beef is cooked through and starting to brown.
  • To make the slaw, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil, and green onions in a medium-sized bowl. Toss until well-mixed, and season as desired with salt and pepper.
  • To assemble the tacos, place 4+ toasted flour tortillas on a flat surface. Fill each tortilla with approximately ¼ cup of slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers, and serve.