Korean Grilled Steak Tacos with Kimchee Slaw


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

This bulgogi grilled steak taco with chilli mayo and kimchee slaw will make you rethink ‘fusion’ food. Normally I’m a traditionalist, but this is too delicious to pass up. Roy Choi is the genius creator of this and his Kogi Korean taco trucks in LA spawned a global street food revolution.

Prep 20 minutes, plus 30 minutes marinating
Cook 15 minutes


  • 4 garlic cloves
  • 3 cm ( inch) ginger
  • 2 tbsp sesame oil
  • 2 tbsp caster sugar
  • 2 tbsp light soy sauce
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 700 g (1 lb 9 oz) ribeye, skirt steak or beef kalbi rib steaks
  • 8 corn tortillas
  • vegetable oil, for brushing

Spicy Mayo

  • 1 tbsp gochujang (Korean chilli paste) or sriracha
  • 1 tbsp lime juice
  • 2 tbsp Kewpie or regular mayonnaise


To make the spicy mayo, in a small bowl mix all the ingredients together and set aside.

To make the marinade, add the garlic, ginger, sesame oil, sugar, soy sauce and chilli flakes to a food processor and blend until smooth. Pour over the beef and marinate for 30 minutes or up to overnight, refrigerated and covered.

Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Wrap the tortillas in a thin tea towel wrapped in foil and place in the oven to warm through. Alternatively, you can quickly grill them on a chargrill pan.

Heat an outdoor grill or chargrill pan. Wipe the steaks dry and brush with a little oil on each side. Sprinkle with freshly ground black pepper. Grill the steaks for 2 minutes each side over direct high heat. Remove and let rest for 5 minutes, then slice the steak.

Eat the tacos with a little of the spicy mayo, a spoonful of meat and lots of the kimchee-style slaw.