Korean BBQ Tacos with Cucumber & Mango Slaw

Korean BBQ Tacos with Cucumber & Mango Slaw
Korean BBQ Tacos with Cucumber & Mango Slaw

Korean BBQ Tacos with Cucumber & Mango Slaw

Most of the time, I come up with recipes because of the ingredients I have, combined with what I am feeling like having. I wanted Korean BBQ beef, AND I had ingredients for Tacos… so BAM. Korean BBQ Tacos were born. Amazing. Try it and let me know what you think!
Course Main Course
Cuisine Korean
Servings 2 people


For the tacos:

For the sauce:


  • 1. Preheat oven to 350 deg F.
  • 2. Heat up pan at medium-high heat - add oil and sautee beef or tofu on one side for about 4-5 minutes until browned.

Meanwhile, make the sauce:

  • 1. Stir soy sauce, brown sugar, garlic, rice wine vinegar, chili-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
  • 2. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
  • 3. Mix the sauce with the beef or tofu and finish cooking for another 4-5 minute; Remove from heat when done and set aside.
  • 4. Wrap tortillas with aluminum foil and place in oven to warm up - about 3 minutes, or 10 minutes if frozen.

Prepare the vegetables:

  • 1. Wash the lettuce and pat dry with paper towels.
  • 2. Julienne the cucumber, mango and pepper in similar sizes so that you can make a fresh slaw.
  • 3. Roughly chop cilantro.
  • 4. Cut green onions on a bias.
  • 5. Mix the cucumber, mango, pepper and green onions, and toss with some rice wine vinegar (about 1 tbsp).


  • 1. Tortilla, lettuce, beef or tofu, mango cucumber slaw, cilantro and extra sauce if you’d like
  • 2. Enjoy!


The recipe for the sauce is adapted from allrecipes.
Keyword BBQ Tacos, Korean

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