Korean steak tacos with pickled vegetables

Spice up dinner time with these delicious Korean style steak tacos. We've served them with pickled veggies for extra freshness and zing. The family will love assembling them and eating with their hands.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Korean steak tacos with pickled vegetables
  • 2 x 50 gram grass-fed beef porterhouse steaks
  • 4 centimetre piece fresh ginger, grated
  • 2 clove garlic, crushed
  • 2 tablespoon light soy sauce
  • 1/2 teaspoon chilli flakes
  • 1 carrot, unpeeled, thinly sliced
  • 1 lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 clove garlic, extra, sliced
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon caster sugar
  • 1 tablespoon vegetable oil
  • 1/4 cup (60ml) sweet chilli sauce
  • 2 teaspoon sesame seeds, toasted
  • 1/2 cup loosely packed fresh coriander leaves


Korean steak tacos with pickled vegetables
  • 1
    In a large bowl, combine steaks, ginger, garlic, sauce and chilli flakes. Cover; stand 15 minutes.
  • 2
    Meanwhile combine carrot, cucumber, onion, extra garlic, vinegar and sugar in a large bowl. Cover; stand for 15 minutes.
  • 3
    Brush steaks on both sides with oil. Cook on heated grill plate (or barbecue) over high heat, 2 minutes each side for medium-rare, or until cooked as desired. Remove from heat; cover with foil, rest 5 minutes.
  • 4
    Place tortillas on heated grill plate 30 seconds each side or until charred lightly.
  • 5
    Cut steak into thin slices. Top each tortilla with a few small lettuce leaves, sliced steak and pickled vegetables. Drizzle with chilli sauce. Top with sesame seeds and coriander.


If tortillas are hard to separate, microwave in the opened bag (remove silica pack first) 30 seconds.

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