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Korean Beef Tacos

Prep Time 15 minutes
Cook Time 8 minutes
Servings 4 People

Ingredients

  • 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.

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

Instructions

  • 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.

Notes

Substitutions:

  • 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.

Storage:

  • 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.