Here is a lovely fusion taco recipe that I can’t wait for y’all to make, a Korean-Inspired Skirt Steak Tacos with Gochujang Mayo!
I’ve seared up some skirt steak that is layered with delicious flavors and tossed with some store-bought kimchi to add a little zing. From there, it’s served in a flour tortilla (I use Siete Foods cassava flour tortillas) with a simple sesame slaw and drizzled with a spicy gochujang mayo. Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet red paste typically made from red chile pepper flakes, rice, fermented soybeans, and salt. I had some leftovers in my fridge that needed to get used up last week so I thought it would be fun to center it around some steak tacos with Korean-inspired flavors!
The skirt steak marinade is good! Slightly spicy, slightly sweet, and very savory! If you really wanted to grill your skirt steak, you could marinate your skirt steak in the sauce, grill it to your preferred doneness, then slice it up and serve it in the tacos. I do like to stir fry the beef with the kimchi as I love when kimchi is served warm! But you could easily warm up the kimchi alone or serve it chilled in the tacos — you really cannot go wrong!
Korean-Inspired Skirt Steak Tacos

Ingredients
For the Sesame Slaw:
- 2 cups finely shredded green cabbage
- ½ cup thinly sliced green onion light green and dark green parts only
- 1 tbsp toasted sesame seeds
- 2 tbsp avocado oil
- 1 tsp toasted sesame oil
- 2 tbsp rice vinegar
- Salt to taste
For the Gochujang Mayo:
- 2 tbsp mayo
- 2 tsp Gochujang
- 1 tsp lime juice
For the Steak:
- 2 lbs skirt steak sliced against the grain into thin strips (about 1/4 inch thickness)
- 1 tsp toasted sesame oil
- 3 tbsp avocado oil
- 2 tbsp coconut aminos
- 1 tbsp coconut sugar
- 1 tbsp tapioca
- 2 tbsp Gochujang
- 1 tsp kosher salt
- 1 tsp white pepper
- 1 cup kimchi I like Wild Brine brand
For the Tacos:
- 8 flour tortillas i use Siete Foods cassava flour tortillas
- lime wedges, for serving
- cilantro, for serving
Instructions
Make the Sesame Slaw:
- Add the cabbage, green onion, toasted sesame seeds, avocado oil, toasted sesame oil and rice vinegar to a bowl and toss until well combined. Taste and add salt, to taste. Set aside until ready to serve.
Make the Gochujang Mayo:
- In a small bowl, add the mayo gochujang and lime juice. Whisk to combine. Set aside until ready to serve.
Make the Steak:
- Place sliced steak in a large bowl. Add the toasted sesame oil, 2 tbsp of the avocado oil, coconut aminos, coconut sugar, tapioca, Gochujang, salt and while pepper. Toss until the steak is very well coated.
- Heat the remaining 1 tbsp avocado oil in a large skillet over medium-high heat. When the oil is hot, in batches, carefully place the sliced steak into a single layer in the skillet and cook until golden brown; about 2 minutes per side. Transfer cooked steak to a plate and continue to cook until all of your steak is ready.
- Transfer the steak back into your skillet and add the kimchi. Toss until the kimchi is well combined with the steak and just warmed through, 2 more minutes.
Assemble the Tacos:
- First, warm the tortillas. You can do this 2 ways:--For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.--For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
- Next, place desired amount of the steak mixture at the bottom of the charred tortilla and top with the slaw, a drizzle of the Gochujang mayo and sprinkle with cilantro. Serve with lime wedges and enjoy!
32 Comments
Heather
May 3, 2022 at 3:57 pmCould you grill the skirt steak instead?
Alex
May 3, 2022 at 6:16 pmDefinitely! You can follow this recipe for grilling instructions if needed.
Chloe
March 10, 2022 at 5:25 amMade this tonight for girls night and everyone absolutely loved it. So delicious and flavorful. One of my fave recipes of yours!! Will def be making again 😊
Bri Riede
February 1, 2022 at 5:34 pmOh. My. Gosh. These were INSANELY good. Very easy and honestly restaurant quality, we will be making them again very soon!
Sara W
January 1, 2022 at 2:52 amThese are sooo good! My husband said this was better than any restaurant meal he’s had in a long time.
Julie
October 28, 2021 at 3:18 amThese tacos were EPIC!! My husband raved about them and already asked me to make them again. Thank you for yet another stellar recipe!
Alex
October 28, 2021 at 12:31 pmwoohoo!
Allie P
October 11, 2021 at 6:06 pmHi Alex! In the ingredients – do we use tapioca starch or tapioca pearls? Can’t wait to make this!
Alex
October 11, 2021 at 7:22 pmIt is tapioca starch/flour!
Ashleigh
September 26, 2021 at 7:26 pmHow far in advance can I make the slaw and marinate the meat?
Alex
September 28, 2021 at 3:33 pmYou can marinate the meat up to 1 day in advance. The slaw should also keep pretty well– i’d say for up to 2 days. but it’ll be best and crisp served within 4-6 hours.
Shirley
September 18, 2021 at 11:49 pmForgot to include the rating!
Shirley
September 18, 2021 at 11:48 pmThis is one of your best! If I went to a restaurant and had this I would keep going back and I would order the same thing every time I went. Thanks so much!
Meghan
September 14, 2021 at 9:35 pmAlex! These were soooo good! Definitely one of my favorites of your recipes. Cookbook worthy.
Lena
September 3, 2021 at 5:06 pmThese were ridiculously delicious! I was also able to easily make half of it non-spicy by omitting kimchi and the gouchujang– my little fellows loved them too. Thanks so much for the inspiration!
Cathy Owens
September 1, 2021 at 8:06 pmHi,
Why white pepper? Thanks!
Alex
September 2, 2021 at 11:37 pmYou can use black pepper for sure!! I grown to love using white pepper in asian-inspired dishes as it is a common ingredient in Asian cooking — it has a subtly different flavor and heat component than black pepper.
Jaimee
September 1, 2021 at 4:04 pmI got the regular kimchi! Will that work just as well with this dish?
Alex
September 2, 2021 at 4:44 pmyes!
Tracy
August 22, 2021 at 11:39 pmAlex,
I noticed Wild Brine has a couple different flavors of Kimchi, which did you use?
Alex
August 24, 2021 at 12:51 pmI use their Korean Kimchi
Ashley
August 22, 2021 at 5:20 pmWould love to make these, but I have to eat soy free! Any sub recommendations for the sauce or how to make a mock-Gochung? If that’s a thing LOL.
Alex
August 23, 2021 at 11:43 amHi! I haven’t ever made my own, but Chihyu from iheartumami has one on her page and her recipes are fantastic!
https://iheartumami.com/paleo-gochujang-sauce-korean-chili-paste/
Cathleen
September 18, 2021 at 11:41 pmJust found a paleo (soy-free) gochujang sauce at Whole Foods made with coconut aminos instead of soy! The brand is Coconut Secret.
Alex
September 20, 2021 at 5:45 pmamazing news!!! thanks for sharing.
Hannah
August 19, 2021 at 5:40 pmSo flavorful and so easy! My husband and I use your cookbook all the time and love coming to your website for new inspiration and this is one that will be DEFINITELY be making again! Thank you!!
Joanna
August 18, 2021 at 10:54 pmMade this last night for my boyfriend and I and he said it was the best thing I’ve ever cooked! Recipe was DELICIOUS and very easy to follow. I used jicama tacos from Trader Joe’s!
Alex
August 19, 2021 at 10:02 pmwoohoo!!! love to hear it!!!
Michelle
August 16, 2021 at 1:53 amVery easy and delicious!!
Amy
August 13, 2021 at 8:55 pmHi! When you say tapioca, do you mean tapioca flour or tapioca pearls? Thank you!
Alex
August 15, 2021 at 10:49 pmTapioca flour!
Mary Anne Hatch
August 11, 2021 at 10:59 pmThese were absolutely delicious and easy! We could not find kimchi, and look forward to that addition next time. But, we were thrilled without it as well. Thank you so much, Alex!