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Best Korean BBQ Tacos

four Korean BBQ Tacos in a paper lined basket with parsley

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.

This recipe is very versatile! Try it with steak, chicken, shrimp, or pork.

This dish makes a great lunch or impressive date night dinner for two.

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Scroll to bottom for full recipe card with ingredients.

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.

soy sauce mixture in a sauce pan with a whisk

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.

soy sauce mixture thickened with cornstarch in a sauce pan with a wisk

Slice the beef steak into thin strips about 2” long.

thin sliced beef on a cutting board with a knife

Stir the beef strips into the sauce and set aside.

thin sliced beef mixed in a bowl with the soy sauce mixture

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.

korean bbq beef slices grilling in a grill basket

Brush the reserved sauce onto the meat. Stir or flip the meat and grill about 3 more minutes.

a brush slathering more korean bbq sauce onto steak slices in a grill basket

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 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.

a graphic with 4 Korean BBQ Tacos in a basket

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Yield: 4

Best Korean BBQ Tacos

four Korean BBQ Tacos in a paper lined basket with parsley

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. This recipe is very versatile! Try it with steak, chicken, shrimp, or pork.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup dark brown sugar
  • 1 Tbsp jarred minced garlic
  • 1/2 Tbsp rice wine vinegar
  • 1 Tbsp Gochujang (Korean chili paste)
  • 1/8 tsp ground ginger
  • 1/2 tsp Asian toasted sesame oil
  • 1/2 tsp ground black pepper
  • 1/2 Tbsp cornstarch
  • 1/2 Tbsp water
  • 1/2 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.

  1. Stir soy sauce, brown sugar, minced garlic, rice wine vinegar, gochujang, ginger, sesame oil, and black pepper together in a saucepan.
  2. Over medium heat, bring the mixture to a boil.
  3. In a small bowl, whisk the cornstarch and water together until the cornstarch dissolves.
  4. While stirring soy sauce mixture, pour the cornstarch mixture in, stirring until well combined.
  5. Reduce heat to medium-low and cook until the sauce is thick, about 3 to 5 minutes. Remove from the heat.
  6. Slice beef steak into thin strips about 2” long.
  7. Stir beef strips into the sauce and set aside.
  8. Dice the green onions.
  9. Pre-heat a grill to medium heat.
  10. Reserve the sauce in a bowl and grill the steak strips in a grill basket for about 3 minutes. Click for a grill basket.
  11. Brush reserved sauce onto the meat. Stir or flip the meat and grill about 3 more minutes.
  12. Fill each tortilla taco shell with broccoli slaw and green onions, and top with the meat.
  13. Drizzle ranch or blue cheese dressing over the tacos.

Notes

Notes - Follow the same instructions as above except do the
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 Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 787Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 58mgSodium: 2135mgCarbohydrates: 121gFiber: 6gSugar: 16gProtein: 32g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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