If you’re craving a meal that’s bursting with flavor, texture, and a little bit of spicy kick, these Sticky Korean BBQ Beef Tacos with Kimchi Slaw are your new go-to. Tender, thinly sliced beef sirloin gets coated in a sticky, sweet, and savory Korean-inspired marinade, then piled high onto warm corn tortillas. Add a crunchy, tangy kimchi slaw on top, and you’ve got a fun, fresh, and utterly addictive twist on tacos that’s perfect for weeknight dinners or casual get-togethers. Ready in under 30 minutes, these tacos bring together the best of Korean BBQ and street taco vibes in one bite. Let’s dive in!
Why It Works Every Time
What makes these Sticky Korean BBQ Beef Tacos with Kimchi Slaw such a winner? First off, the balance of flavors hits all the right notes. The soy sauce and brown sugar create a sticky, caramelized coating on the beef that’s both savory and sweet. Garlic and ginger add an aromatic depth, while the red pepper flakes give just enough heat without overpowering the palate. The sesame oil rounds everything out with a nutty richness.
Then there’s the kimchi slaw—a vibrant, crunchy topping that adds a refreshing tang and a little probiotic punch. The combination of chopped kimchi, shredded carrots, sliced green onions, and a splash of rice vinegar creates a slaw that’s both crisp and flavorful. Wrapping it all up in soft corn tortillas keeps the dish authentic and approachable.
Because the beef is thinly sliced, it cooks quickly and stays tender, making this recipe perfect for busy nights. Plus, the components are easy to prep ahead or customize depending on what you have on hand. It’s a crowd-pleaser that’s both familiar and exciting, every time.
Gather These Ingredients
- 1 pound beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 8 small corn tortillas
- 1 cup kimchi, chopped
- 1/2 cup shredded carrots
- 1/4 cup green onions, sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
Gear Checklist
- Large mixing bowl – for marinating the beef
- Skillet or grill pan – to cook the beef
- Small bowl – to toss the kimchi slaw
- Sharp knife and cutting board – for slicing beef and vegetables
- Measuring spoons and cups – for exact seasoning
- Tongs or spatula – to handle the beef and tortillas
- Serving plates or taco holders – to keep everything neat
Sticky Korean BBQ Beef Tacos with Kimchi Slaw in Steps
Step 1: Marinate the Beef
In a large bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes. Stir until the sugar is dissolved. Add the thinly sliced beef sirloin and toss to coat evenly. Let it marinate for at least 15 minutes to absorb all those bold flavors.
Step 2: Prepare the Kimchi Slaw
While the beef marinates, chop the kimchi into bite-sized pieces. In a separate bowl, mix the chopped kimchi, shredded carrots, sliced green onions, and rice vinegar. Toss everything together until well combined. Set aside so the flavors meld.
Step 3: Cook the Beef
Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 2-3 minutes per side, or until the beef is cooked through and nicely caramelized. Avoid overcrowding the pan; cook in batches if necessary. The beef should be sticky, tender, and flavorful.
Step 4: Warm the Tortillas
While the beef cooks, warm the corn tortillas on a dry skillet or directly over an open flame for just a few seconds on each side. This makes them pliable and enhances their flavor.
Step 5: Assemble the Tacos
Place a few slices of the sticky Korean BBQ beef onto each warm tortilla. Top generously with the kimchi slaw. Sprinkle with sesame seeds for crunch and a little extra visual appeal. Serve immediately for the best taste and texture.
Warm & Cool Weather Spins
- Warm Weather: Serve the tacos with a side of chilled cucumber salad or watermelon for a refreshing contrast.
- Cool Weather: Add a drizzle of spicy mayo or a warm gochujang sauce to the tacos for an extra cozy kick.
- Swap corn tortillas for warm flour tortillas if you prefer a softer taco shell in the colder months.
- In warmer seasons, grill the beef outdoors for a smoky char that elevates the flavor.
Watch Outs & How to Fix
- Beef Overcooked and Tough: Because the beef is thinly sliced, it cooks fast. Keep an eye on it and remove from heat as soon as it’s done to avoid chewiness.
- Tortillas Tear Easily: Warm tortillas thoroughly before assembling to make them more flexible and less likely to break.
- Kimchi Too Spicy or Sour: Adjust the amount of kimchi or add a little honey or sugar to the slaw to balance out strong flavors.
- Sticky Sauce Not Sticky Enough: Make sure to caramelize the beef properly by cooking on medium-high heat and allowing the brown sugar to thicken the sauce.
Keep-It-Fresh Plan
Store any leftover beef and kimchi slaw separately in airtight containers in the fridge for up to 3 days. Reheat the beef gently in a skillet or microwave until warm but not overcooked. Refresh the tortillas by warming them before serving again. For the best texture, assemble tacos only when ready to eat.
Ask & Learn
Can I use another cut of beef for these tacos?
Absolutely! While sirloin is tender and ideal, you can use flank steak or ribeye thinly sliced as alternatives. Just adjust cooking times since thicker cuts may require longer to cook.
Is it okay to substitute the corn tortillas with something else?
Yes, flour tortillas or even lettuce wraps can be used depending on your preference. Corn tortillas give a nice authentic flavor, but flour tortillas offer a softer texture that some prefer.
How spicy are these tacos? Can I make them milder?
The red pepper flakes and kimchi add some heat, but it’s generally mild to medium spicy. You can reduce or omit the red pepper flakes and choose mild kimchi to tone down the spice.
Can I make the kimchi slaw ahead of time?
Yes! The kimchi slaw can be made a day in advance and stored in the fridge. This actually helps the flavors meld together nicely. Just give it a quick stir before serving.
What to Make After This
- Try Sticky Orange Chicken Thighs With Fried Rice for another sticky and flavorful Asian-inspired dish.
- If you love meatballs, give the Teriyaki Glazed Meatballs Turkey With Rice a try for a comforting dinner option.
Final Bite
These Sticky Korean BBQ Beef Tacos with Kimchi Slaw bring a perfect harmony of sweet, spicy, and tangy flavors wrapped in a soft, warm tortilla. They’re quick to prepare but packed with bold tastes that make every bite memorable. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to become a favorite. So fire up your skillet, gather your ingredients, and get ready to enjoy a fusion feast that’s simple, satisfying, and utterly delicious.
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Sticky Korean BBQ Beef Tacos with Kimchi Slaw
Ingredients
Equipment
Method
- In a large bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes. Stir until the sugar is dissolved. Add the thinly sliced beef sirloin and toss to coat evenly. Let it marinate for at least 15 minutes.
- While the beef marinates, chop the kimchi into bite-sized pieces. In a separate bowl, mix the chopped kimchi, shredded carrots, sliced green onions, and rice vinegar. Toss everything together until well combined. Set aside.
- Heat a skillet or grill pan over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until cooked through and caramelized. Cook in batches if necessary.
- Warm the corn tortillas on a dry skillet or over an open flame for a few seconds on each side until pliable.
- Place slices of the sticky Korean BBQ beef onto each warm tortilla. Top generously with kimchi slaw and sprinkle with sesame seeds. Serve immediately.
Notes
- Thinly slice the beef sirloin for quick cooking and tender texture.
- Marinate the beef for at least 15 minutes to develop bold flavors.
- Warm tortillas properly to prevent tearing and enhance flavor.
- Store leftover beef and slaw separately in airtight containers for up to 3 days.
- Adjust the spice level by modifying red pepper flakes and kimchi amount.
