Keto Korean BBQ Tacos LowCarbingAsian Cover

Keto Korean BBQ Tacos


It was about 15 years ago that we walked into a hole-in-the-wall Korean BBQ restaurant near our apartment and on the menu was ‘Korean Taco’. 

That was the first time I’ve seen this fusion on a menu and immediately ordered the dish out of curiosity.  Once the dish came out, it looked exactly like a regular taco just with some Korean chill paste squeezed on top.  But after taking the first bite, there was nothing ordinary about it! 

It was tangy, sweet and spicy and just an awesome fusion blend of Mexican Taco meets Korean BBQ. 

It was so good, I still remember it to this day and knew when we started LCA, we would make a low-carb/keto version of this!  And, with LCA starting to get around to the Korean BBQ recipes with the release of our Keto Korean BBQ Bulgogi Marinade, we thought it was the perfect time to tackle this recipe as well!  

Using LCA’s cheese crust as the shell and adding some different flavor elements, we came up with our own version of the Korean BBQ Taco!  Hope you guys enjoy it!

Keto Korean BBQ Tacos LowCarbingAsian Pin 1

These tacos come in at around ~0.5g net carbs per taco and are packed with savory flavors of the cheese shell followed by a sweet tanginess of the Korean BBQ mixed in with flavors of cilantro and spice!  Mouthwatering and delicious!

Keto Korean BBQ Tacos LowCarbingAsian Pic

For this dish, the special ingredients you would need are Soy Sauce, Swerve/Monkfruit, Sesame Oil and Sriracha.  You can get these ingredients on Amazon or at a local Asian supermarket. 

Note – You can usually get thinly sliced beef at your local Asian supermarket under packages labeled shabu-shabu (thin) or sukiyaki (slightly thicker). Either of these would work for this recipe. Also, you can slice your own meat from a roast.  Note – this recipe will yield more then enough Bulgogi meat for 12 tacos.  So you can either enjoy the extra meat as is or use it to make more tacos!

Now, let’s get cooking!

Prepping Time 10M

Marinating Time 24H

Cooking Time 15M

Total Time 24H25M

Net Carb/Taco ~0.5g

Servings 12 Tacos

Ingredients

Bulgogi

  • 1lb Thinly Sliced Rib Eye (or Chuck)
  • 1 tbsp Sesame Oil

Marinade

Taco

  • 3 Cups Shredded Cheddar (or cheese of choice)
  • 1/4 Medium Yellow/Brown Onion
  • 3 Cilantro Stems
  • 1 Stalk Green Onion
  • 1 tbsp Sriracha

Directions

1) Gather all the ingredients.  Note – if you already have the Keto Korean BBQ Bulgogi made, skip to step 6).

Keto Korean BBQ Taco Recipe (1)

2) Use a blender or food processor to blend ingredients (1/2 onion, garlic, jalapeno, Soy Sauce, Swerve/Monkfruit, Sesame Oil and black pepper) together to form marinade.  Transfer marinade to a zip-lock bag.

Keto Korean BBQ Taco Recipe (13)

Keto Korean BBQ Taco Recipe (14)

Keto Korean BBQ Taco Recipe (14)

Keto Korean BBQ Taco Recipe (16)

Keto Korean BBQ Taco Recipe (10)

3) Add in sliced beef and massage in the marinade ensuring equal distribution.

Keto Korean BBQ Taco Recipe (11)

4) Place zip-lock bag flat in the fridge for 24 hours (up to 36 hours) flipping over at least once half way through the marinate.

Keto Korean BBQ Taco Recipe (12)

5) After marination is complete, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute.  Once up to temp, transfer beef only and cook for about 3-4 minutes while occasionally mixing until browned.  Transfer to holding plate.

Keto Korean BBQ Taco Recipe (29)

Keto Korean BBQ Taco Recipe (19)

6) Preheat oven to 425F.

Keto Korean BBQ Taco Recipe (30)

7) Line a baking sheet with a silicone baking mat (parchment paper works too).  Place 1/4 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter.  Repeat with rest of the 11 shells (or how many ever you have room for) and ensure they are not touching each other.

Keto Korean BBQ Taco Recipe (20)

8) Finely chop onion, green onion, cilantro (stems and all) and set aside in holding bowls.  Note – you can just mix all these into 1 bowl to simplify the process.

Keto Korean BBQ Taco Recipe (21)

9) Once the oven reaches temperature, bake in the center of the oven for 6 minutes.

Keto Korean BBQ Taco Recipe (22)

10) Once 6 minutes have passed, pull the tray from oven and place on a heat-safe top.  Take about 1 tbsp of Keto Korean BBQ Bulgogi and place in the center of each cheese shell.  Repeat for remaining cheese shells and place back into the oven.  Bake for additional 1-2 minutes until edges have begun to brown.

Keto Korean BBQ Taco Recipe (23)

11) Pull the tray from the oven and let cheese shells cool down for about 1-2 minutes.  After cooled, transfer cheese shells to a serving plate.  Top with chopped onions, green onions, cilantro and a squeeze of Sriracha.  To enjoy, fold cheese shell like a taco shell and consume!

Keto Korean BBQ Taco Recipe (30)

Keto Korean BBQ Taco Recipe (31)

Keto Korean BBQ Taco Recipe (28)

Hope you enjoy our Keto Korean BBQ Tacos! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive Ketolife discussion & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Keto Korean BBQ Tacos LowCarbingAsian Pin 2

Keto Korean BBQ Tacos LowCarbingAsian Cover

Keto Korean BBQ Tacos

The BEST Asian Low-Carb/Keto recipe for Korean BBQ Tacos. Enjoy this delicious fusion at only ~0.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Appetizer, Main Course
Cuisine: Asian Fusion
Keyword: ketokoreanbbq, ketokoreanfusion, ketokoreantaco, lowcarbkoreanbbq, lowcarbkoreanfusion, lowcarbkoreantaco
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 1 day
Total Time: 1 day 25 minutes
Servings: 12 Tacos
Print Recipe

Ingredients

Bulgogi

  • 1 lb Thinly Sliced Rib Eye or chuck
  • 1 tbsp Sesame Oil

Marinade

  • 1/2 Whole Medium Yellow/Brown Onion
  • 4 Cloves Garlic
  • 1/4 Whole Jalapeno optional
  • 1/4 Cup Soy Sauce
  • 3 1/2 tbsp Swerve/Monkfruit
  • 2 tbsp Sesame Oil
  • 1/8 tsp Black Pepper

Taco

  • 3 Cups Shredded Cheddar or cheese of choice
  • 1/4 Whole Medium Yellow/Brown Onion
  • 3 Stems Cilantro
  • 1 Stalk Green Onion
  • 1 tbsp Sriracha

Instructions

  • Gather all the ingredients. Note - if you already have the Keto Korean BBQ Bulgogi made, skip to step 6).
  • Use a blender or food processor to blend ingredients (1/2 onion, garlic, jalapeno, Soy Sauce, Swerve/Monkfruit, Sesame Oil and black peppetogether to form marinade. Transfer marinade to a zip-lock bag.
  • Add in sliced beef and massage in the marinade ensuring equal distribution.
  • Place zip-lock bag flat in the fridge for 24 hours (up to 36 hourflipping over at least once half way through the marinate.
  • After marination is complete, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef only and cook for about 3-4 minutes while occasionally mixing until browned. Transfer to holding plate.
  • Preheat oven to 425F.
  • Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/4 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 shells (or how many ever you have room foand ensure they are not touching each other.
  • Finely chop onion, green onion, cilantro (stems and aland set aside in holding bowls. Note - you can just mix all these into 1 bowl to simplify the process.
  • Once the oven reaches temperature, bake in the center of the oven for 6 minutes.
  • Once 6 minutes have passed, pull the tray from oven and place on a heat-safe top. Take about 1 tbsp of Keto Korean BBQ Bulgogi and place in the center of each cheese shell. Repeat for remaining cheese shells and place back into the oven. Bake for additional 1-2 minutes until edges have begun to brown.
  • Pull the tray from the oven and let cheese shells cool down for about 1-2 minutes. After cooled, transfer cheese shells to a serving plate. Top with chopped onions, green onions, cilantro and a squeeze of Sriracha. To enjoy, fold cheese shell like a taco shell and consume!

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