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An overhead view of three Korean beef tacos with kimchi pressed against each other and topped with Korean bbq sauce and slivers of green onions.

Korean Beef Tacos with Kimchi

Course: Lunch / Dinner
Cuisine: Asian / Mexican
Prep Time: 20 minutes
Cook Time: 40 minutes
Marinating Time: 2 hours
Total Time: 3 hours
Servings: 4 people
Calories: 502kcal
Author: Kris Longwell
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!
Print Recipe

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 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ½ teaspoon black pepper ground
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne power
  • 1 tablespoon sesame seeds toasted, if desired
  • 1 tablespoon chili pepper
  • 2 tablespoon 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 tablespoon fresh ginger minced
  • ½ cup green onions chopped
  • ¼ cup fish sauce
  • 2 tablespoon sugar
  • 1 tablespoon chili powder
  • 1 teaspoon crushed red pepper

For the Korean BBQ Sauce

  • 2 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon 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 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon cayenne power, 1 tablespoon sesame seeds, 1 tablespoon 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 tablespoon fresh ginger, ½ cup green onions, ¼ cup fish sauce, 2 tablespoon sugar, 1 tablespoon chili powder, 1 teaspoon 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 tablespoon 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 tablespoon gochujang, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon water, 1 teaspoon 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

Video

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