Los Angeles Korean BBQ Tacos With Kimchi Slaw

I love how Los Angeles Korean BBQ tacos, born in the early 2000s from a cool fusion of Korean grilling and Mexican traditions, feature tender marinated flank steak paired with crunchy kimchi slaw for a flavorful twist. I’ll walk you through the simple ingredients and steps to whip these up at home, from grilling that perfect char to assembling on warm tortillas. Stick around and you’ll discover handy tips and tools to elevate your next meal.

History

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Korean BBQ Tacos with Kimchi Slaw originated in the early 2000s in the United States, particularly in Los Angeles, as a fusion of Korean barbecue techniques—marinating meats in soy-based sauces—and Mexican taco traditions, reflecting the cultural exchange among immigrant communities.

This dish’s cultural background highlights the innovative blending of Korean flavors like spicy kimchi slaw with Mexican elements such as corn tortillas, symbolizing globalization and culinary adaptation.

Regional variations include spicier versions in the American Southwest or milder adaptations in Korea-inspired eateries elsewhere, signifying how local tastes influence fusion cuisine and promote cultural diversity.

Traditionally, these tacos are served at casual events like food truck gatherings or modern festivals rather than formal occasions, making them a versatile street food staple.

Ingredients

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• Flank steak (about 1.5 pounds): Oh, this is the hero of your Korean BBQ tacos, sliced thin so it soaks up all those flavors like a sponge—think juicy, grilled goodness that makes your mouth water just imagining it, you know?
• Soy sauce (1/2 cup, low-sodium if you’re watching that salt thing): It’s that salty, umami base that ties everything together, almost like a secret handshake between Korean and Mexican vibes—what would we do without it to make the meat sing?
• Brown sugar (1/4 cup): A little sweetness to balance the spice, because who wants everything fiery without a hint of caramel magic, right?

It’s like sneaking candy into dinner, but in a responsible way.

• Garlic (4 cloves, minced): Fresh and punchy, this stuff adds that garlic kick we all crave—mince it fine, or you’ll end up with bits that surprise you, and not in a good way, ha.
• Fresh ginger (2-inch piece, grated): Zingy and warm, it’s the spice that whispers “exotic” without overwhelming the show—grate it just so, and you’ll wonder how you ever cooked without it.
• Sesame oil (2 tablespoons): That nutty aroma that makes the whole kitchen smell amazing, a tiny drizzle goes a long way, doesn’t it? Don’t overdo it, or things might get too oily for comfort.
• Kimchi (2 cups, store-bought or homemade if you’re feeling adventurous): The star of the slaw, with its tangy, fermented punch—it’s like a party in a jar, full of crunch and that spicy edge that keeps you coming back.
• Napa cabbage (2 cups, shredded): Crisp and fresh for the slaw base, because nothing says “crunch time” like cabbage that adds texture without stealing the spotlight, am I right?
• Carrots (1 cup, julienned): Sweet and colorful, they mix into the slaw for a bit of veggie fun—slice them thin, and you’ll feel like a pro with that knife.
• Rice vinegar (3 tablespoons): A light tang to brighten up the slaw, it’s the unsung hero that pulls everything together, sort of like the friend who remembers everyone’s name at a gathering.
• Gochujang (2 tablespoons, for that Korean heat): This spicy paste brings the fire, but not too much—adjust it if you’re sensitive, because who needs sweat beads while eating tacos?
• Corn tortillas (12 small ones): The Mexican backbone of the dish, warm and sturdy enough to hold all that goodness—heat them up for that soft, chewy vibe that makes tacos feel just right.
• Sesame seeds (2 tablespoons, toasted): A sprinkle for extra crunch and flair, because why not add a little garnish that makes you look like you’ve got it all figured out?
• Fresh cilantro (1/2 cup, chopped): That herby freshness to top it off, like a refreshing breeze on a busy day—chop it roughly, and it’ll add just the right pop.
• Lime (2, cut into wedges): For a squeeze of citrus zing that wakes up every bite, because tacos without lime? Well, that’s like a joke without a punchline, isn’t it?
• Vegetable oil (2 tablespoons, for grilling): Just enough to keep things from sticking, a practical must-have that saves you from the drama of a stuck steak—simple, but oh so necessary.
• Salt and black pepper (to taste): The basics that make or break it, because even in fusion food, a dash here and there keeps everything in harmony, don’t you think?

Cooking Steps

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Once everything’s ready, heat up a grill or a large skillet over medium-high heat and cook that marinated flank steak for about 4-5 minutes per side, until it reaches your preferred doneness—aim for medium-rare if you’re playing it safe, as it slices easier and stays juicy.

After cooking, let the steak rest for a few minutes, then slice it thinly against the grain.

Warm your 12 small corn tortillas in a dry pan or microwave, load them up with the sliced steak, pile on that kimchi slaw, and sprinkle with 2 tablespoons of toasted sesame seeds for a nutty finish.

There you have it, a fusion feast that might just surprise you with how simple yet satisfying it turns out.

Tips and Variations

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If you’re tweaking this Korean BBQ taco recipe, you might wonder, what if I swap out the flank steak for something else, like juicy chicken thighs or even a block of firm tofu for a vegetarian twist—marinate it the same way, but grill it until it’s got that perfect char without turning into a rubbery mess.

Oh, and for the kimchi slaw, if you want to amp up the crunch, toss in some shredded carrots or radishes, or dial back the spice by mixing in a bit more mayo to tame that fiery kick, because let’s face it, not everyone’s up for a sweat-inducing bite like I sometimes pretend to be.

As for grilling tips, remember to let your meat rest a good 5 minutes before slicing, or you’ll end up with juices everywhere and a sigh of regret; it’s those little details that turn a simple meal into something you’d actually crave again, don’t you think?

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