Korean Beef Tacos recipe

Ground beef caramelized in sweet soy sauce paired with Asian Slaw in flour tortillas. Quick and easy takeout style dinner made in under 30 minutes.

More takeout recipes:

Course Main Dish
Cuisine Asian
Keyword Asian, tacos, takeout
Prep Time 15 minutes
Cook Time 20 minutes
chilling slaw 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 419 kcal
Author Anna@CrunchyCreamySweet


for Korean beef:

  • 1 lb ground beef lean is the best
  • 1/2 yellow onion chopped
  • 2 teaspoons minced garlic
  • 1 tablespoons vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger

for Asian slaw:

  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 2 carrots thinly sliced
  • 2 green onions chopped
  • 1/2 cup shelled edamame beans

for the dressing:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 2 teaspoons packed brown sugar
  • 1/4 teaspoon ground ginger
US Customary - Metric


to make Korean beef:

  1. Heat up oil in a large skillet. Add chopped onion and minced garlic and saute until onion becomes translucent.
  2. Add ground beef and cook over medium heat, breaking it up into bits with a wooden spoon.
  3. Cook until done and no longer pink.
  4. In a measuring cup, whisk together soy sauce, sugar, oil, pepper flakes, pepper and ginger. Pour sauce over the beef, stir well.
  5. Cover the pan and let simmer over medium-low heat for 5 minutes.

to make slaw:

  1. In a large salad bowl, combine shredded purple cabbage, green cabbage, carrots, onions and beans.
  2. In a Mason jar or 1-cup measuring cup, whisk together soy sauce, both oils, vinegar, garlic, sugar and ginger. Pour over salad and toss to coat. Cover bowl with plastic wrap and place in the fridge for at least 30 minutes.

to assemble tacos:

  1. Fill each soft tortilla with ground beef, dividing evenly. Top with a generous amount of Asian slaw and garnish with chopped parsley.

Recipe Notes

Meal prep and make ahead: both Korean beef and the Asian slaw can be made in advance (up to 2 days) and kept in the fridge until ready to assemble tacos. 

You can use corn tortillas or crispy shells in place of flour tortillas. 

You can skip the taco idea and serve the beef with rice and the slaw on the side. 

Nutrition Facts
Korean Beef Tacos recipe
Amount Per Serving
Calories 419 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 70mg 23%
Sodium 1185mg 49%
Potassium 824mg 24%
Total Carbohydrates 30g 10%
Dietary Fiber 3g 12%
Sugars 20g
Protein 29g 58%
Vitamin A 114.9%
Vitamin C 45.6%
Calcium 8.7%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.