Want more grilling recipes? Try Steak Kabobs, Marinated Flank Steak, Cedar Plank Salmon, and French Onion Burgers!
How to make Korean Beef Tacos:
Marinate Meat and Make Salsa: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag then pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking. Adding these to my list of grilling season favorites, for sure. Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead). Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. Remove to a cutting board and rest for 5-10 minutes before slicing into very thin slices. Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, then some cilantro on top.
Make Ahead Instructions:
To Make Ahead: The beef can be marinated for 1 hour or up to overnight. The kimchi salsa can also be made a day or two in advance.
More Taco Recipes:
Carne Asada Tacos Birria Tacos Tacos Al Pastor Chicken Street Tacos Grilled Fish Tacos Slow Cooker Chicken Tacos Pork Carnitas
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