Spicy Korean Steak Tacos with Kimchi
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These spicy Korean steak tacos offer a vibrant fusion of flavours, combining tender beef with the punchy, fermented crunch of kimchi. The steaks are briefly salt-cured to produce an incredibly succulent texture before being finished with a piquant ginger and Shaoxing wine glaze. It is a sophisticated take on street food that balances heat, acidity, and umami in every bite.
As a high-protein dinner option, this dish is perfect for those seeking a nutritious yet satisfying meal that feels like a weekend treat. The combination of peppery daikon and fresh coriander cuts through the richness of the Japanese mayonnaise, creating a well-rounded dish. Serve these at your next social gathering for a homemade feast that is both impressive and simple to assemble.
Ingredients for Spicy Korean Steak Tacos with Kimchi
2 (1 1/2-inch/4-cm–thick) rump steaks or boneless sirloin steaks (700g)
1 tablespoon extra virgin olive oil
475ml (600g) coarse salt
Cracked black pepper
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon finely grated ginger
1 teaspoon dried chilli flakes
1 tablespoon finely grated palm sugar or brown sugar
16 small flour tortillas, lightly toasted
120ml (150g) Japanese mayonnaise
250g (160g) finely shredded daikon
1 cup (200g) store-bought kimchi
1/2 cup coriander (coriander) leaves
How to make Spicy Korean Steak Tacos with Kimchi
Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chilli flakes and sugar in a small bowl and mix until the sugar has dissolved.
Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
Preheat a grill pan or barbecue over high heat.
Cook the steaks, turning every 1 minute, for 2–3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and coriander to serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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