Best Korean BBQ Tacos have thin strips of meat soaked in homemade Korean BBQ sauce, then are assembled in tortilla taco shells with broccoli slaw and green onions and drizzled with Ranch or Blue Cheese dressing. Ready in just 20 minutes!
This easy recipe is very versatile! Try it with steak, chicken, shrimp, or pork. See notes for using chicken, shrimp, or pork.
This dish makes a great lunch or impressive date night dinner for two.
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How to make easy Korean BBQ Tacos
Stir soy sauce, brown sugar, minced garlic, rice wine vinegar, gochujang, ginger, sesame oil, and black pepper together in a saucepan.
Over medium heat, bring the mixture to a boil.
In a small bowl, whisk the cornstarch and water together until the cornstarch dissolves.
While stirring the soy sauce mixture, pour the cornstarch mixture in, stirring until well combined.
Reduce heat to medium-low and cook until the sauce is thick, about 3 to 5 minutes. Remove from the heat.
Slice the beef steak into thin strips about 2” long.
Stir the beef strips into the sauce and set aside.
Dice the green onions.
Preheat a grill to medium heat.
Reserve the sauce in a bowl and grill the steak strips in a grill basket for about 3 minutes. Click for a grill basket.
Brush the reserved sauce onto the meat. Stir or flip the meat and grill for about 3 more minutes.
Fill each tortilla taco shell with broccoli slaw and green onions, and top with the meat.
Drizzle ranch or blue cheese dressing over the tacos.
Notes - Follow the same instructions as above except do the following:
For Korean Chicken Tacos – Slice into thin 2” long strips and follow all of the steps but with a grill time of 5 – 8 minutes. Make sure the chicken is cooked through.
For Korean Shrimp Tacos – I buy shrimp that is peeled, deveined, and tails removed. Thaw and drain the shrimp, follow all of the steps but with a grill time of 2 – 4 minutes but be careful not to overcook.
For Korean BBQ Pork Tacos – Slice into thin 2” long strips and follow all of the steps but with a grill time of 5 – 8 minutes.
For pre-cooked shredded chicken or pork – follow the steps for the sauce but skip the grilling steps. Just stir the cooked shredded meat into the thickened sauce on the stove until heated through. You can cook and stir it longer to reduce the sauce even more if desired.
You may also enjoy
- Beef Tenderloin and Elote Tacos
- Chicken Taco Skillet
- Slow Cooker Chicken Tacos
- Taco Salad in Deep Fried Tortilla Bowls
- Taco Burgers
Best Korean BBQ Tacos
Equipment
Ingredients
- ½ cup soy sauce
- ½ cup dark brown sugar
- 1 tablespoon jarred minced garlic
- ½ tablespoon rice wine vinegar
- 1 tablespoon Gochujang (Korean chili paste)
- ⅛ teaspoon ground ginger
- ½ teaspoon Asian toasted sesame oil
- ½ teaspoon ground black pepper
- ½ tablespoon cornstarch
- ½ tablespoon water
- ½ lb steak (chicken, shrimp, or pork)
- 2 cups broccoli slaw
- 2 green onions
- 4 flour taco shells
- Ranch or Blue Cheese dressing for topping
Instructions
- See notes for using chicken, shrimp, or pork.
- Stir soy sauce, brown sugar, minced garlic, rice wine vinegar, gochujang, ginger, sesame oil, and black pepper together in a saucepan.
- Over medium heat, bring the mixture to a boil.
- In a small bowl, whisk the cornstarch and water together until the cornstarch dissolves.
- While stirring soy sauce mixture, pour the cornstarch mixture in, stirring until well combined.
- Reduce heat to medium-low and cook until the sauce is thick, about 3 to 5 minutes. Remove from the heat.
- Slice beef steak into thin strips about 2” long.
- Stir beef strips into the sauce and set aside.
- Dice the green onions.
- Pre-heat a grill to medium heat.
- Reserve the sauce in a bowl and grill the steak strips in a grill basket for about 3 minutes. Click for a grill basket.
- Brush reserved sauce onto the meat. Stir or flip the meat and grill about 3 more minutes.
- Fill each tortilla taco shell with broccoli slaw and green onions, and top with the meat.
- Drizzle ranch or blue cheese dressing over the tacos.
Video
Notes
following:
- For Chicken – Slice into thin 2” long strips and follow all of the steps but with a grill time of 5 – 8 minutes. Make sure the chicken is cooked through.
- For Shrimp – I buy shrimp that is peeled, deveined, and tails removed. Thaw and drain the shrimp, follow all of the steps but with a grill time of 2 – 4 minutes but be careful not to overcook.
- For Pork – Slice into thin 2” long strips and follow all of the steps but with a grill time of 5 – 8 minutes.
- For pre-cooked shredded chicken or pork – follow the steps for the sauce but skip the grilling steps. Just stir the cooked shredded meat into the thickened sauce on the stove. You can cook and stir it longer to reduce the sauce even more if desired.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
