Spicy Korean BBQ Tacos
Marinated flank steak tacos with beef broth white rice topped with gochujang hot sauce and romaine lettuce.
These tacos are a fusion of Korean and Mexican cuisine, featuring thinly sliced flank steak marinated in a mixture of soy sauce, brown sugar, garlic, green onions, sesame oil, and sesame seeds. The beef is grilled to perfection and then paired with warm flour tortillas, fluffy white rice infused with Gochugaru red pepper flakes, and crispy romaine lettuce. The finishing touch is a drizzle of Korean gochujang hot sauce, adding a spicy and slightly sweet kick. Together, the combination of textures and flavors creates a perfect balance of savory, sweet, and spicy, making these tacos a fun and delicious way to enjoy Korean bulgogi.
- 2 pounds flank steak
- 1 cup white rice
- 2 cups beef broth
- Flour tortillas
- Romaine lettuce, thinly sliced
- 1 teaspoon Gochugaru (Korean-style red pepper flakes)
- Korean gochujang hot sauce, for topping
- 3/4 cup soy sauce
- 1/2 cup light brown sugar
- 1/4 cup garlic, minced
- 1/2 cup green onions, chopped
- 1/4 cup sesame seeds
- 1/4 cup sesame oil
- 1 teaspoon ground black pepper
- Prepare Steak & Marinade:
- Trim excess fat from flank steak and cut into thin strips across the grain. Partially freezing the steak beforehand can facilitate easier slicing.
- Prepare marinade by combining soy sauce, brown sugar, minced garlic, chopped green onions, sesame seeds, sesame oil, and black pepper in a bowl.
- Place steak strips in a sealable container, pour in marinade, ensuring meat is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Prepare Spiced Rice:
- When ready to cook, prepare rice using beef broth. Bring broth to a boil, add rice, then reduce heat to low. Cover and simmer for 15 minutes.
- Stir in Gochugaru red pepper flakes, then set rice aside, keeping it covered.
- Grill Marinated Steak:
- Preheat grill to high heat (approximately 500°F).
- Once hot, oil the grill grates and place marinated steak on the grill. Sear each side for about 2 minutes, or until desired doneness is achieved. Remove from grill.
- Prepare Tacos:
- While the steak is grilling, warm flour tortillas in a skillet over medium-high heat for about a minute on each side.
- Prepare romaine lettuce by slicing it thinly.
- Assemble Tacos:
- On each warmed tortilla, layer spicy rice, grilled steak strips, gochujang hot sauce, and sliced romaine lettuce.
- Serve immediately while warm.
- Adjust the amount of Gochugaru and gochujang to control the level of spiciness to your preference.
- Consider adding other fresh ingredients like cilantro, lime wedges, or sliced radishes for additional flavor and texture.
- These tacos pair wonderfully with a side of kimchi or a light cucumber salad for a refreshing contrast to the spicy and savory flavors.
Trim the flank steak of excess fat and cut into thin strips across the grain. It is easiest to cut evenly if the steak is partially frozen. Place the thin cut strips into a sealable container to add the marinade.
Mix the marinade by first cutting up the green onion, mincing the garlic, and stirring together with the soy sauce, brown sugar, sesame seeds, sesame oil, and black pepper.
Pour the marinade over the meat and thoroughly mix in. Cover and refrigerate at least 2 hours to overnight.
Once you are ready to cook, prepare 2 cups of beef broth to cook the white rice. Bring the broth to a boil and add the rice. Reduce heat to low, cover, and simmer 15 minutes. Then remove from heat and stir in 1 teaspoon of gochugaru red pepper flakes.
Meanwhile, heat the grill to high heat 500 degrees to cook the meat hot and quick. Bulgogi (Korean barbeque) literally means “fire meat”. Once the grill is hot, oil the grates with high heat oil and add the beef and sear about 2 minutes. Flip the beef cuts and cook about 2 more minutes.
Remove the meat from the grill into a large bowl.
Heat the flour tortillas over med-high in a large skillet about 1 minute each side to warm and prepare thin cut romaine lettuce for topping.