Ingredients (Makes 8 tacos)For the Korean BBQ Beef:
Thinly sliced beef (ribeye, sirloin, or flank steak) – 500g (1 lb)
Garlic – 3 cloves, minced
Green onion – 2, sliced (separate white & green parts)
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Sesame oil – 1 tbsp
Vegetable oil – 1 tbsp (for cooking)
Gochujang (Korean chili paste) – 1 tbsp (optional for heat)
Grated ginger – 1 tsp Rice vinegar – 1 tsp (optional)For the Tacos:
Small corn or flour tortillas – 8
Shredded cabbage or lettuce – 1 cup
Julienned carrots – ½ cup
Cucumber – thinly sliced
Fresh cilantro – chopped, for garnish Thinly sliced red onion (optional)
Toasted sesame seeds – for toppingFor the Spicy Mayo Drizzle:
Mayonnaise – ⅓ cup Sriracha – 1–2 tsp (adjust to heat preference)
Lime juice – 1 tsp
InstructionsMarinate the Beef
In a bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, gochujang (if using), rice vinegar, and white parts of green onions.
Add the beef slices and toss to coat. Marinate for at least 30 minutes (or up to 2 hours).
Cook the Beef
Heat vegetable oil in a skillet over medium-high heat.
Cook marinated beef in batches until browned and cooked through, about 2–3 minutes per side. Set aside.
Make Spicy Mayo
Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth.
Assemble the Tacos
Warm tortillas in a skillet or microwave.
Layer with shredded cabbage or lettuce, carrots, cucumber, and red onion.
Top with cooked Korean BBQ beef.
Drizzle spicy mayo and sprinkle sesame seeds and fresh cilantro.
Serve
Serve immediately with extra lime wedges for squeezing.
Tips & Variations
Serve over steamed rice instead of tortillas for a Korean BBQ bowl. Add pickled jalapeños or kimchi for extra tang and heat. Swap beef for thinly sliced chicken, pork, or tofu. Add crunchy fried onions or crushed peanuts for texture.Why You’ll Love It:
Bold, balanced Korean flavors in every bite
Fresh, crunchy veggies for contrast
Creamy, spicy mayo adds just the right kick
Easy weeknight meal with wow-factor!
