Go Back
Sara Haas' recipe for Korean BBQ Beef Tacos

Korean BBQ Beef Tacos

Keyword tacos
Servings 4 people
Author Sara Haas


For the marinade:

  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • ¼ cup low-sodium soy sauce
  • 2 green onions, light and green parts only, thinly sliced
  • ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
  • ½ cup pear juice or pineapple juice
  • 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:

  • 8 (6-inch) flour tortillas, warmed
  • 10 to 12 wooden skewers, soaked in water for 30 minutes


  • shredded lettuce or cabbage
  • shredded carrots
  • kimchi


  1. To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag.

  2. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator.

  3. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.

  4. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness.

  5. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Recipe Notes

This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.