Spicy Korean BBQ Beef Tacos with Kimchi Slaw and Gochujang Aioli

These spicy Korean BBQ beef tacos are loaded with tender, marinated beef that’s grilled to perfection, showcasing deep caramelized char marks. Each taco is filled with a bright and crunchy kimchi slaw made from vibrant red and white cabbage with a hint of spice, providing a lovely contrast in color and texture. The gochujang aioli adds a creamy, spicy kick that ties everything together. Serve these in warm corn tortillas on a large platter for a casual family meal, topped generously with chopped scallions and sesame seeds for an extra touch.

Ingredients

• 1 lb (450g) beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 8 corn tortillas (6-inch size)
• 1 cup kimchi, chopped
• 1 cup shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup mayonnaise
• 1 tablespoon gochujang (for aioli)
• Sesame seeds and sliced scallions for garnish

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, and gochujang. Add the sliced beef, tossing to coat. Let it marinate for at least 15 minutes.
2. Prepare the kimchi slaw by mixing chopped kimchi, shredded cabbage, and carrots in a large bowl. Set aside.
3. Make the gochujang aioli by combining mayonnaise and gochujang in a small bowl. Stir until smooth. Adjust the gochujang to your heat preference.
4. Preheat your grill to high heat (450-550°F). Clean and oil the grill grates before cooking.
5. Grill the marinated beef for about 3-4 minutes, without moving it until charred. Flip and grill for another 2-3 minutes, or until the beef reaches an internal temperature of 145°F for medium-rare.
6. Remove the beef from the grill and let it rest for 5 minutes. Slice into bite-size pieces.
7. Meanwhile, warm the corn tortillas on the grill for about 30 seconds per side until pliable. Assemble the tacos by adding a generous portion of beef, topped with kimchi slaw and finished with a drizzle of gochujang aioli. Garnish with sesame seeds and sliced scallions.