Korean Beef Tacos-36

A guaranteed crowd pleaser with friends, my easy BBQ Beef Korean tacos are packed full of delicious Asian ingredients that will keep your guests coming back for seconds and thirds. Marinating the beef overnight tenderises the beef and gives it maximum flavour. My quick pickled cucumbers, Asian slaw and easy gochujang aioli gives this dish texture, colour and zing.


  1. Crush the garlic for the marinade and then combine all ingredients for the beef marinade together. Massage these into the beef and place into a bag or bowl to marinate. Marinate the beef in the fridge overnight for the best results or a minimum of 4 hours.
  2. Toast the sesame seeds for the garnish, the pickle and the slaw. They will smell nutty and aromatic when they are ready. Set aside.
  3. Thinly slice half of the cucumber with a mandolin. Place the cucumber into a bowl with the chopped chilli and toasted sesame seeds. Gently dissolve the sugar for the pickle in a saucepan on a low heat with the vinegar, water and salt. Once the sugar has fully dissolved, turn the heat up and boil for one minute.
  4. Pour the mixture over the cucumber bowl and allow the mixture to cool a little before refrigerating. The cucumbers will need a minimum of 2 hours to pickle.
  5. For the slaw, crush the garlic and grate the ginger. Julienne the carrot (cutting them into matchstick shapes), shred the cabbage by thinly slicing it or using a grater, and thinly slice the fennel. Place the fennel, cabbage, carrot, garlic and ginger into a bowl. Combine the soy, vinegar, sugar, sesame oil and gochujang in a separate bowl and mix together. Add the dressing to the slaw and combine, adding the toasted sesame seeds. Season with salt and pepper to taste. Set the slaw aside and allow the flavours to develop while you prepare the beef, aioli and garnish.
  6. To make the aioli, crush the garlic and then combine all the ingredients. If the aioli feels too thick, add a little water to loosen until you reach the right consistency. Add more gochujang to taste, depending on your heat preference.
  7. Prepare the garnish by picking the coriander and mint leaves, slicing the spring onion and chilli and setting them aside.


  1. To cook the Korean beef, heat a pan on a medium high heat with a drizzle of olive oil.
  2. When the pan is hot but not smoking, add the steak. You should hear a sizzle. Brown the steak on both sides and cook the beef to medium rare or to your liking. For medium rare, press down on the top of the beef with your index finger. It should have the same tenderness as the flesh below your thumb when you press the tip of your thumb against your middle finger.
  3. Allow the steak to rest for 5 minutes.
  4. Meanwhile, to heat the tacos, place them in the microwave on a plate uncovered for 10 seconds, or according to the instructions on the packet.


  1. To serve, slice the beef into thin strips.
  2. Fill a taco with the dressed slaw and then layer it with the beef and pickled cucumber. Drizzle some aioli on top and garnish with the sliced spring onions, chilli, coriander, mint and sesame seeds. Serve with a wedge of lime.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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