These tacos are a spin off of the Korean Bibimbap Bowls from way back (still one of my very favorites!). Tacos get filled with ground beef (or any ground meat or tofu crumbles) in a sweet and salty sesame soy mixture and a spicy, tangy slaw. I highly recommend hunting down some kimchi to put on top. Turn leftovers into a bibimbap bowl.

Ingredient Highlight

Kimchi! is a traditional fermented Korean food composed of various vegetables and seasonings. It often contains napa cabbage, chili peppers, ginger, garlic, and other seasonings. It varies in taste and spice level, but has a distinct funky, spicy flavor that cannot be replicated!

Like other fermented products, it is a great source of probiotics (good bacteria) to promote gut-health. Fermentation increases the bioavailability and absorption of many nutrients, so by fermenting cabbage, you’re getting an extra high dose of vitamin A and C.

Look for it in the refrigerated section of your grocery store where you would find other fermented products like sauerkraut. Or order my favorite local brand Choi’s Kimchi online!

Servings 4 People
Prep Time 15 minutes
Cook Time 8 minutes


  • 3 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp grated ginger
  • 1 tbsp maple syrup or honey
  • ¼ tsp red pepper flakes (optional, for spice)
  • 1 tsp olive oil
  • 1 bunch scallions, green and white parts separated, thinly sliced
  • 1 lb grass-fed ground beef
  • 8 small-medium flour tortillas
  • 1 avocado, sliced
  • Kimchi (optional)*
  • Thinly sliced green scallions
  • Sesame seeds

For the slaw:

  • 2 tbsp plain yogurt (Greek or regular)
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • ¼ tsp kosher salt
  • 2 heaping cups thinly sliced cabbage
  • 1 cup grated carrot
  • *If you can’t find kimchi, you can skip it and just top with a squeeze of sriracha or add some extra sriracha into your slaw.


  • To make the slaw, in a medium bowl, whisk together the yogurt, vinegar, sriracha, and salt. Add the cabbage and carrot and toss to combine.
  • In a small bowl or jar, mix together the soy, sesame, ginger, maple or honey, and red pepper flakes (if using). Set aside.
  • In a large skillet over medium heat, add the 1 teaspoon oil. Once hot, add white and light green parts of the scallions and cook for 2 minutes, stirring occasionally, until softened. Add the ground beef, break it up into chunks and spread it out into one even layer. Let cook undisturbed for 5 minutes (to let the beef get browned), stirring halfway through. Continue to break it up into chunks and cook until cooked through. Tilt the pan and spoon/drain off any excess fat.
  • Add the soy sauce mixture and cook for about 1 more minute, stirring constantly. Remove from heat and stir in half of the green parts of the scallions.
  • Warm your tortillas and top with the beef, slaw, avocado, kimchi, scallions, and sesame.

Items you can prep ahead (optional)

  • Grate 1 tbsp ginger
  • Thinly slice 1 bunch scallions, green and white parts separated
  • Thinly slice 2 heaping cups cabbage
  • Grate 1 cup carrot
  • Make the slaw
  • Make sesame soy sauce


  • To make vegetarian, substitute the beef with crumbled up tofu. Cook the onion then add 2 more tablespoons oil and tofu, cook until golden, then add the sesame soy mixture. 
  • To make vegan, see above + skip the yogurt in the slaw or substitute with dairy-free yogurt or sour cream.
  • To make gluten-free use my favorite Siete Cassava Tortillas or turn it into a rice bowl.
  • Easily substitute ground beef with ground pork, chicken, or turkey. If using chicken or turkey, there will be much less fat, so add extra oil to cook it in.


  • Store leftovers in an airtight container in the fridge or freezer:
    • Korean beef: up to 4 days in the fridge
    • Slaw: up to 6 days in the fridge

Leftovers + Repurposing:

  • Warm up the beef and assemble your tacos.
  • Turn it into a rice bowl!
  • Top the tacos or bowl with a fried egg.

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