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Korean tacos on a white plate.
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5 from 10 votes

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: www.crunchycreamysweet.com
Prep Time15 mins
Cook Time20 mins
chilling slaw30 mins
Total Time35 mins
Course: Main Dish
Cuisine: Asian
Keyword: Asian, tacos, takeout
Servings: 4 people
Calories: 419kcal
Author: Anna


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


to make Korean beef:

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

to make slaw:

  • In a large salad bowl, combine shredded purple cabbage, green cabbage, carrots, onions and beans.
  • 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:

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


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. 


Calories: 419kcal | Carbohydrates: 30g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 1185mg | Potassium: 824mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5745IU | Vitamin C: 37.6mg | Calcium: 87mg | Iron: 4.5mg