Korean BBQ Tacos

Discover the culinary delight that is Korean BBQ Tacos, a fusion masterpiece inspired by the renowned ‘Kogi’ food trucks. This innovative dish unites the tender sweet savoriness of Korean-style BBQ bulgogi with the vibrant flair of street-style Mexican tacos, adorned with freshly chopped onion, green onions, cilantro, and chili paste for an unforgettable fusion of flavors. This recipe also offers the flexibility to craft low-carb and gluten-free versions by fashioning your own cheese-based taco shells.

Whether for a festive party or as a savory appetizer, Korean BBQ Tacos are a culinary triumph that unties the essence of both Korean and Mexican cuisines!

Korean BBQ tacos lined up next to each other on a black slate, top down shot.

How to make Korean BBQ Tacos?


  1. Begin by blending onion, garlic, jalapeno, soy sauce, sweetener, toasted sesame oil, and black pepper for the marinade. Infuse your own twists like cola, Asian pear, ginger, or fruit juices.
  2. Marinate thinly sliced beef for 24-36 hours in mixture.
  3. Cook marinated beef in a pan until browned.
  4. If opting for cheese shell tacos, bake cheese on a mat at 425°F for 5-6 minutes. Otherwise, use traditional corn or flour tortillas.
  5. Assemble by placing bulgogi on the tortilla, topped  with chopped onions, green onions, scallions, and a chili paste finish.

What ingredients do I need and how do you make Korean BBQ tacos?


  • Thinly Sliced Beef – thinly sliced beef around the thickness of deli meat. Rib-eye, chuck or sirloin cut work best. These can be picked up from an Asian grocery labeled for the use of shabu-shabu or sukiyaki or you can request your local butcher to slice them for you. 
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. 
  • Onion – yellow or brown onions.
  • Garlic freshly grated or pressed with a garlic press. 
  • Jalapeno – fresh and chopped.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Sweetener –  use your preferred sweetener.
  • Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.  
  • Black Pepper – ground.
  • Shredded Cheese – used for cheese taco shell. Pre-shredded cheese like Mozzarella, Colby Jack, Mexican blend, Cheddar Cheese, Pepper Jack and Parmesan. Can also use traditional corn or flour tortillas instead.
  • Cilantro freshly chopped, used for topping.
  • Green Onion – freshly chopped, used for topping.
  • Sriracha – Asian style chill sauce.

Additional Toppings for Korean BBQ Tacos

  • Kimchi
  • Pickles Vegetables
  • Lime Juice
  • Sliced Avocado
  • Shredded Cabbage
  • Sesame Seeds
  • Extra Korean BBQ Sauce
  • Hot Sauce

Korean BBQ tacos lined up next to each other on a black slate, top down shot.

Can you meal prep and store Korean BBQ Beef Bulgogi?

Absolutely, Korean BBQ Beef Bulgogi is ideal for meal prep and storage! Marinate the beef for 24-36 hours, then freeze it for future use. When needed, thaw in warm water and follow the cooking instructions.

Cooked leftover bulgogi can be refrigerated in an airtight container and conveniently reheated in the microwave whenever you’re ready to enjoy it again.

Looking for other Korean BBQ inspired recipes?

Korean BBQ tacos close up shot.

Watch How To Make It

Korean BBQ cheese tacos lined up next to each other on a black slate.

Korean BBQ Tacos

Dive into our Korean BBQ Tacos recipe, a fusion of savory bulgogi and classic taco. Master the art of marinating and assembly, blending the best of Korean and Mexican cuisines.
4.72 from 7 votes
Course: Appetizer, Main Course
Cuisine: Asian Fusion
Keyword: bulgogi taco recipe, Korean barbeque tacos, Korean bbq tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 1 day
Total Time: 1 day 25 minutes
Servings: 12 Tacos
Print Recipe
Calories: 228kcal



  • 1 lb Rib Eye thinly sliced
  • 1 tbsp Cooking Oil neutral, no flavor or taste




  • Gather all the ingredients.
    Keto Korean BBQ Taco Recipe (36)
  • Use a blender or food processor to blend ingredients (1/2 onion, garlic, jalapeno, Soy Sauce, Water, sweetener, Toasted Sesame Oil and black pepper together to form marinade. Transfer marinade to a zip-lock bag.
    Keto Korean BBQ Taco Recipe (16)
  • Add in sliced beef and massage in the marinade ensuring equal distribution.
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  • Place zip-lock bag flat in the fridge for 24 hours (up to 36 hour flipping over at least once half way through the marinate.
    Keto Korean BBQ Taco Recipe (12)
  • After marination is complete, add 1 tbsp of cooking oil to a large 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.
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  • Preheat oven to 425F. Note - if using regular tortilla or shell, skip to step 11).
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  • 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.
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  • Finely chop onion, green onion, cilantro and set aside in holding bowls. Note - you can just mix all these into 1 bowl to simplify the process.
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  • Once the oven reaches temperature, bake in the center of the oven for 6 minutes.
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  • Once 6 minutes have passed, pull the tray from oven and place on a heat-safe top. Take about 1 tbsp of 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.
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  • 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 (53)


Calories: 228kcal | Carbohydrates: 1g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 494mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 1mg
*Values Based Per Serving
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