These Korean beef tacos have quickly become one of those meals I turn to when I want something that feels a little special without a ton of effort. It takes a little longer than traditional tacos, but it’s so worth the wait. I love how the beef cooks down into this incredibly fall apart tender, flavor-packed filling, and when you pile it into a warm tortilla with that crisp, fresh crunch from the slaw, and a drizzle of spicy mayo made with gochujang, which is one of my favorite spicy ingredients. It’s just magic. My family is obsessed with these bulgogi tacos and the mix of sweet, savory, and just a little heat, and honestly, it’s one of those dinners that disappears fast with no leftovers, no complaints, and everyone reaching for seconds.
Table of Contents
Why You Will Love These Korean Beef Tacos
- You get the best of two worlds with Korean-inspired flavor and taco comfort food.
- They’re great for leftovers in a taco bowl or lettuce wraps.
- If you love Korean flavors, these are irresistible, sweet-and-savory tacos that hit every craving at once.
- They’re super customizable, so you can pile on your favorite toppings or change the meat.
- Make these in the Instant Pot or slow cooker for busy weeknights. See below for tips on how to do that.
Ingredients You Will Need
- Chuck Roast: Cut into chunks to make a rich, tender beef that soaks up the flavors.
- Spices: Salt and black pepper make a simple seasoning to enhance the natural beefy flavor.
- Aromatics: Fresh garlic, fresh ginger, and a yellow onion create the perfect blend of flavors
- Oil: Use a neutral oil, such as vegetable or avocado oil. Olive oil will also work.
- Soy Sauce: This is the salty, umami-rich backbone of the sauce. It is also used in the slaw.
- Gochujang Paste: The spicy Korean paste that is the star of the show. Adjust according to your spice tolerance.
- Honey: The sweetness that is needed to balance the spice and salt. You can also use maple syrup or brown sugar.
- Rice Vinegar: A classic Korean tang used to brighten this delicious meal.
- Beef Stock: This adds richness and also helps to soften the meat.
- Veggies: The slaw veggies consist of red cabbage, Persian cucumber, and matchstick carrots. Bright, colorful, and fresh!
- Fresh Cilantro: A personal must for the slaw. You can adjust the quantity or leave it out if you don’t care for cilantro.
- Sesame Oil: The sesame oil adds a nutty flavor and delicious aroma.
- White Sesame Seeds: A light, toasty garnish that is a must in my opinion.
- Mayonnaise: I love to use my homemade mayo, but you can use store-bought if you prefer.
- Lime Juice: A squeeze of fresh lime juice brings all the flavors together.
- Flour Tortillas: Delicious warm tortillas hold these delicious Korean beef tacos together.
Kitchen Tools You Will Need
- Large Dutch Oven or Large Oven-Safe Pot
- Cutting Board
- Sharp Knife
- Small Bowl
- Large Bowl
even cooking
Cut the beef pieces into pieces around 3 inches each to ensure they cook evenly and stay tender.
How to Make These Korean Beef Tacos
- Pat the beef dry with a paper towel and generously season with salt and pepper. Heat the oil on medium-high heat in a Dutch oven and add the beef to sear until it is browned all over. Transfer to a plate.
- Lower to medium heat, add the garlic and ginger, and cook until fragrant. Add the sliced onion to sauté, then add the sauce ingredients. Bring to a gentle simmer and then return the beef pieces to the pot.
- Place the lid on the pot and transfer the pot to the oven until the beef is fall-apart tender.
- Remove the beef from the pot and use two forks to shred it and place it in a bowl.
- Place the pot with the sauce on the stovetop and bring to a boil until the sauce has reduced by half.
- Spoon some of the sauce over the shredded beef until it’s well coated.
- In a bowl, stir together the spicy mayo until smooth. Add in a splash of water to thin out the sauce and make it easier to drizzle.
- In a small bowl, stir together the slaw dressing. To a large bowl, add the veggies and cilantro. Pour the dressing over top and sprinkle with the sesame seeds. Toss to mix well.
- To a warm tortilla, add the slaw, followed by the shredded beef, and finally a big drizzle of the spicy mayo. Garnish with sesame seeds before serving.
sweet and spicy
Balance heat and sweet, so be sure to taste your sauce as you go. The honey can be adjusted to tame the gochujang if you like it milder.
How to Modify
- If you prefer corn tortillas, go for it! You can even use little street taco shells.
- Change or add veggies, with green cabbage (or a bag of coleslaw mix), red bell peppers, or green onions.
- Try skirt steak, flank steak, or top sirloin steak and then thinly slice for a bulgogi beef flare.
- Swap the mayo for sour cream or Greek yogurt for a tangy flavor change.
Dietary Customizations
- Gluten-Free: Use your favorite gluten-free taco shells or corn tortillas. Swap the soy sauce for gluten-free soy sauce, tamari, or coconut aminos.
- FODMAP: Feel free to omit the garlic to make this FODMAP-friendly.
- Egg-Free: Use a vegan mayo to keep this egg-free.
Serving Suggestions
Grab a bag of tortilla chips and your Oven-Roasted Salsa or pico de gallo, because tacos aren’t the same without them.
For a lighter version, enjoy this on a bed of butter lettuce or romaine lettuce, or as a taco bowl with lettuce and rice.
For a taco night party, try other tacos like Spicy Fish Tacos, Shredded Pork Tacos, or a Beef Taco Salad.
Common Questions
Yes! Turn on the saute setting and add the oil. Season the chuck roast pieces with salt and pepper, then sear in batches until browned on all sides. Remove and set aside. In the same pot, add onion, garlic, and ginger. Saute for 1-2 minutes until fragrant, scraping up any browned bits from the bottom. Add the sauce ingredients and return the beef to the pot. Seal the lid and cook on high pressure for 60 minutes. Let it naturally release pressure for about 15-20 minutes, then carefully quick-release the rest. Remove the meat and shred it with a fork.
Heat a skillet over medium-high heat with the oil. Season the meat with salt and pepper, then sear until browned on all sides. This step adds deeper flavor, but you can skip it if you’re short on time. Add sliced onion, garlic, and ginger to the bottom of your slow cooker. Place the seared beef on top. In a small bowl, mix the sauce ingredients and pour over the top of the beef. Slow cook on low for 7-8 hours or high for 4-5 hours. Remove meat, shred it, and then return it to the slow cooker to mix with the sauce ingredients.
It has a mild to moderate heat from the gochujang, but you can easily adjust it by using less or adding more honey to balance it out.
Store the beef, slaw, and sauce separately in airtight containers in the fridge for up to 3-4 days. To reheat the meat, warm it in the microwave or on the stove top over medium heat.
Yes! The beef actually tastes even better the next day after the flavors have had more time to develop. Bring to room temperature after cooking and store in an airtight container until you’re ready to warm and serve. I recommend making the slaw right before serving so you have deliciously crunchy veggies.
More Taco Recipes You’ll Love:
- Mexican Taco Cups
- The BEST Taco meat
- Portobello Asada Tacos
- Seared Tuna Tacos
- Shredded Beef Tacos with Honey Chipotle Sauce
If you make these Beef Korean Tacos, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Korean Beef Tacos
Ingredients
Korean Shredded Beef
- 3 pounds chuck roast cut into large pieces approximately 3×3 inches in size
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp neutral oil vegetable or avocado oil
- 2 cloves garlic minced
- 3 tbsp chopped ginger
- 1 onion finely chopped
- ⅓ cup soy sauce or tamari/coconut aminos
- ¼ cup gochujang paste
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 1/4 cups beef stock
Slaw
- 2 cups shredded red cabbage
- 1 persian cucumber sliced very thinly
- 1 cup matchstick cut carrots
- ½ cup chopped cilantro
- 2 tbsp soy sauce or tamari/coconut aminos
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp white sesame seeds
Spicy Mayo
- ½ cup mayonnaise
- 2 tsp lime juice
- 2 tsp gochujang paste
Everything Else
- 8 flour tortillas or gluten free/grain free tortillas
- 1 tbsp sesame seeds
- 4-5 sprigs cilantro
Instructions
Korean Shredded Beef
- Preheat the oven to 375 degrees Fahrenheit.
- Pat the pieces of beef dry with a paper towel and generously season all over with salt and pepper. Heat the oil on medium high heat in a dutch oven or large oven proof pot. Once hot add the beef and sear for approximately 2-3 minutes per side until the beef is browned all over. Transfer the cooked beef to a plate.
- Lower the heat to medium and add in the garlic and ginger and cook for 1 minute until fragrant and then add the sliced onion. Saute for 3-4 minutes and then add the soy sauce, gochujang, honey, rice vinegar and beef broth. Bring to a gentle simmer and then return the beef pieces to the pot.
- Place the lid on the pot and transfer the pot to the oven and leave to cook for 1 ½ to 1 ¾ hours until the beef is fall apart tender.
- Remove from the pieces of beef from the pot and use two forks to shred it and place the shredded beef to a bowl.
- Place the pot with the sauce on the stove top on high heat and bring to a boil, leave to boil for 5-10 minutes until the sauce has reduced by half.
- Spoon some of the sauce over the shredded beef until its well coated
Spicy Mayo
- In a bowl stir together the mayonnaise, lime juice and gochujang until smooth. I like to add in a splash of water to thin out the sauce and make it easier to drizzle.
Slaw
- In a small bowl stir together the soy sauce, sesame oil, honey and rice vinegar. To a large bowl add the cabbage, sliced cucumber, carrots and cilantro. Pour the dressing over top and sprinkle with the sesame seeds. Toss to ensure it’s all well mixed
Assembly
- To a tortilla add the slaw followed by the shredded beef and finally a big drizzle of the spicy mayo. Garnish with sesame seeds before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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