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Two flour tortillas topped with Korean ground beef, cilantro and pickled onions

Korean Beef Tacos

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 tacos 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian


After a long day of work and other activities, getting dinner on the table can be a struggle. These Korean Beef Tacos are great for busy weekdays and give you a slightly different take on dinner for your next taco Tuesday.  



For the pickled onions:

  • 1/3 cup thinly sliced red onion
  • 1/4 cup apple cider vinegar 
  • 1/2 tablespoon sugar
  •  1/2 teaspoon salt 
  • 1/3 cup warm water

For the cucumbers: 

  • 1/3 cup sliced seedless cucumber
  • 1/2 teaspoon sea salt 
  • 1 tablespoon tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Mirin

For the spicy mayo: 

  • 3 tablespoons olive oil mayonnaise 
  • 1/2 teaspoon sriracha 
  • 2 teaspoons fresh lime juice

For the beef: 

  • 3/4 pound lean ground beef
  • 2 garlic cloves, minced
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar 
  • 1 tablespoon Mirin 
  • 12 teaspoons gochujang

For the tacos: 

  • 46 flour taco size flour tortillas
  • chopped cilantro 
  • lime wedges



  1. Pickle the onions: Add the sliced onions in a jar or other container with a lid and add the vinegar, sugar, salt and water. Let them sit in for at least 15 minutes, though 30 minutes or longer is ideal.
  2. Season the cucumbers: Spread the cucumber slices on a plate and sprinkle with salt. Let them sit for 5 minutes. Mix the tamari, vinegar and mirin in a small bowl and then pour the mixture over the cucumber slices.  Let sit for 15 minutes or while you cook the beef.
  3. Mix the mayo: Add the mayo, sriracha and lime juice to a small bowl.  Mix well.
  4. Cook the ground beef: Heat a large saute pan or skillet over medium-high heat. Add the ground beef and cook until crumbly.  Turn the heat to medium and add the garlic and ginger. Saute for 1 minute. Add the gochujang a teaspoon at a time, tasting after each addition until you have the right amount of heat for your taste.  Add one tablespoon of water and reduce the heat to low. Simmer for 5 minutes. 

  5. Char the tortillas: Use a gas burner on your cooktop to heat the tortillas over low heat. Be sure to keep a very close eye on them so they don’t catch on fire!
  6. Serve: Place 2-3 tortillas on each plate.  Top with ground beef, pickled onions, cucumbers, spicy mayo and chopped cilantro.  Add a squeeze of lime juice if desired.  Serve immediately.  


  • If you don’t have a gas cooktop you can wrap the tortillas in foil and put them in your toaster oven. You can also wrap them in a paper towel and warm them in the microwave for about 20 seconds.

Keywords: Taco Tuesday, ground beef recipes