Korean Beef Tacos

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Korean Beef Tacos

Serves 4-6  | Prep Time: 15 minutes | Cook Time: 30 minutes

Korean flavors combined with one of the best dishes in the world…tacos!



  • 2 tbsp mayo
  • 2 tsp Gochujang (korean red pepper paste)
  • 1 tsp lime juice


  • 2 lbs skirt steak sliced against the grain into thin strips (about 1/4 inch thickness)
  • 1 tsp toasted sesame oil
  • 3 tbsp avocado oil/ or olive oil
  • 2 tbsp coconut aminos/or tamari
  • 1 tbsp coconut sugar
  • 1 tbsp tapioca
  • 2 tbsp Gochujang
  • 1 tsp kosher salt
  • 1 tsp white pepper
  • 1 cup kimchi I like Wild Brine brand


  • 8 flour tortillas (I like Siete Foods cassava flour tortillas)
  • lime wedges, for serving
  • cilantro, for serving

Chef Tips

The tapioca is to help thicken the juices as the meat is cooked. If you don’t have any, it’s not really going to hurt the finished results.


Make the Sesame Slaw:

  • Add the cabbage, green onion, toasted sesame seeds, avocado oil, toasted sesame oil and rice vinegar to a bowl and toss until well combined. Taste and add salt, to taste. Set aside until ready to serve.

Make the Gochujang Mayo:

  • In a small bowl, add the mayo gochujang and lime juice. Whisk to combine. Set aside until ready to serve.

Make the Steak:

  • Place sliced steak in a large bowl. Add the toasted sesame oil, 2 tbsp of the avocado oil, coconut aminos, coconut sugar, tapioca, Gochujang, salt and while pepper. Toss until the steak is very well coated.
  • Heat the remaining 1 tbsp avocado oil in a large skillet over medium-high heat. When the oil is hot, in batches, carefully place the sliced steak into a single layer in the skillet and cook until golden brown; about 2 minutes per side. Transfer cooked steak to a plate and continue to cook until all of your steak is ready.
  • Transfer the steak back into your skillet and add the kimchi. Toss until the kimchi is well combined with the steak and just warmed through, 2 more minutes.

Assemble the Tacos:

  • First, warm the tortillas. You can do this 2 ways:
  • –For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
  • –For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
  • Next, place desired amount of the steak mixture at the bottom of the charred tortilla and top with the slaw, a drizzle of the Gochujang mayo and sprinkle with cilantro. Serve with lime wedges and enjoy!