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Savory Korean BBQ Beef Tacos with Quick Pickled Cucumbers

Korean BBQ beef tacos - featured image
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These savory Korean BBQ beef tacos feature tender, garlicky beef paired with crisp, tangy quick pickled cucumbers wrapped in soft tortillas. A quick, easy, and flavorful fusion perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar or honey
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly grated ginger (optional)
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 small corn or flour tortillas
  • 2 green onions, thinly sliced
  • Sesame seeds, toasted (optional)
  • Fresh cilantro leaves (optional)

Instructions

  1. Prepare the quick pickled cucumbers: In a medium bowl, whisk together rice vinegar, sugar, salt, and red pepper flakes until sugar dissolves (about 2 minutes). Add the thin cucumber slices and toss to coat. Let sit at room temperature for at least 15 minutes.
  2. Marinate the beef: Thinly slice the flank steak against the grain into roughly 1/4-inch strips. In a bowl, mix soy sauce, brown sugar, minced garlic, sesame oil, grated ginger, and black pepper. Add beef slices and stir to coat well. Let marinate for 10-20 minutes.
  3. Cook the beef: Heat vegetable oil in a skillet over medium-high heat until shimmering (1-2 minutes). Add marinated beef in a single layer and cook 2-3 minutes per side until browned and cooked through. Remove from heat and set aside.
  4. Warm the tortillas: While beef cooks, warm tortillas on a dry skillet or over a gas flame for a few seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.
  5. Assemble the tacos: Place a few slices of cooked beef on each tortilla. Top with quick pickled cucumbers, sliced green onions, toasted sesame seeds, and fresh cilantro leaves if using. Serve immediately.

Notes

Freeze beef for 20-30 minutes before slicing for easier thin cuts. Avoid overcrowding the pan to ensure proper searing. Marinate beef for at least 10 minutes but no longer than 20 to avoid mushy texture. Quick pickled cucumbers can be made up to a day ahead and stored refrigerated. Add sriracha or chili powder for extra heat. Use tamari and corn tortillas for gluten-free version. Tofu or chicken can substitute beef for vegetarian or lighter options.

Nutrition

Keywords: Korean BBQ, beef tacos, quick pickled cucumbers, easy tacos, fusion recipe, weeknight dinner, quick pickles, savory tacos

Find it online: https://islatable.com/savory-korean-bbq-beef-tacos-recipe-with-quick-pickled-cucumbers-easy-and-perfect/