Korean BBQ Tacos

Korean BBQ Tacos

For the beef:
1 1/4 pounds thinly sliced beef such as sirloin or flank steak
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves of minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon red chile flakes optional
salt and pepper to taste
2 teaspoons vegetable oil

For the slaw:
2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 tablespoon lime juice
1 tablespoon olive oil
1/4 cup thinly sliced green onions
salt and pepper to taste

For the pickled cucumbers:
1 cup very thinly sliced cucumbers I use the small persian cucumbers
2 tablespoons rice vinegar
1/2 teaspoon sugar
salt to taste
8 small flour tortillas.


In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade.

Marinate the meat for at least 15 minutes or up to 2 hours.

In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours.

Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4-5 minutes until beef is cooked through and starting to brown.

While the beef is cooking, make the slaw. In a medium bowl, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil and green onions. Toss until thoroughly mixed. Season to taste with salt and pepper.

To assemble place 8 flour tortillas on a flat surface. Fill each tortilla with approximately 1/4 cup slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers and serve.

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