Korean-Inspired Gochujang & Kimchi Skirt Steak Tacos 

If marvelous mashups are your idea of a good time, you’ve gotta try these Korean-Inspired Skirt Steak Tacos! Slightly smoky, perfectly tender pieces of grilled bulgogi beef are tucked in lightly crisped tortillas with a spicy mango guacamole-ish mash, fresh cilantro, green onions, crunchy kimchi, fiery gochujang, and creamy yum-yum sauce for a gee-dang flavor explosion.

While I am now a most-likely-permanent Nashvillian, I grew up in California where fusion cuisine reigns supreme. So, during the pandemic, when the feeling hit me that I should make a fusion taco with my Costco portion of Jonggae kimchi, I decided to roll with it. I mean, if Roy Choi is down with the idea of Korean beef tacos, I clearly needed to give them a shot. 

Bulgogi-marinated steak is a no-brainer, but the gochujang avocado mash is what really ties these tacos together. Mind you, it's humble-looking AF. The red chili sauce and the orange mashed mango mixed with the green avocado turns a strange color. Don't worry though—it’s delicious. Just layer it on first, then load up all of the other, prettier elements on top. 

Add some chopped up kimchi for that spicy Korean funk that I adore, a few extra slices of mango for sweet brightness, and some cilantro and green onion for freshness. Throw on some extra gochujang as “hot sauce” and creamy yum yum sauce as “sour cream,” and BOOM! You’ve got yourself some stellar Asian tacos that’ll likely be the best things you make all week.

Jump to:

• Why You’ll Love Skirt Steak Tacos
• Ingredients & Substitutions
• How to Make Skirt Steak Tacos
• Optional Variations & Dietary Adaptations
• Expert Tips
• Storage Instructions
• Serving Suggestions
• FAQs
• More Budget-Friendly Meat Recipes
• Korean-Inspired Skirt Steak Tacos
• Expert Tips
• Storage Instructions
• Optional Variations & Dietary Adaptations
• 💬 Reviews

Why You’ll Love Skirt Steak Tacos

• Relatively Affordable - Ok, I realize that beef is giving bird flu-egg price vibes lately, but Aldi recently had grass-fed skirt steak on sale. (They also have avocados for just 65 cents!!!) Considering I was able to eke out 8 very large tacos from the $12 worth of meat I used, and considering that small Taco Bell steak soft tacos run about $2.50 these days, I’d say we’re doing pretty good!
• Super Easy - Stir up your marinade, toss the steak in to soak it up, then throw it on a grill. While the meat rests after cooking, make a gochujang-mango-avocado mash and roughly chop your toppings. Tuck all the goodies in your tortillas, and dinner is ready! All in, your active cooking time should be just 15 minutes or so, and clean-up is a snap.
• Bold & Balanced - Each bite has a delectable mix of spicy-sweet-umami flavors, crunchy-chewy-creamy textures, plus the temperature variety of hot steak and cooling guac. In other words, these skirt steak tacos are anything but boring!

Ingredients & Substitutions

It might look like a lot of ingredients, but I promise these lightly crisped soft steak tacos come together in a flash.

• Skirt Steak - You can also use flank steak or flat iron steak, depending on which is cheaper!
• Teriyaki Sauce - You’re welcome to make your own if you prefer, but I just used store-bought as a time-saving convenience.
• Unsweetened Applesauce - Pear is a more authentic choice for Korean beef bulgogi, but plain applesauce is close enough, plus it’s cheap and widely available. You’ll need roughly one pouch or one of the little foil-topped cups for lunchboxes.
• Garlic - Make sure to choose large garlic cloves—we don’t want to skimp! Jarred minced garlic is a perfectly acceptable shortcut here.
• Fresh Ginger - If you don’t have any, a tube of ginger paste will do the trick. Alternatively, use ⅓ as much dried ginger.
• Mangoes - I recommend you opt for a sweet, non-fibrous variety like Ataulfo, Alphonso, or Kent. If you have an Asian market nearby, you might get lucky and find Thai Nam Dok Mai or Chaunsa varieties, both of which are superb.
• Avocados - Ideally, they should be somewhat firm with just a bit of give if you squeeze them with your thumb. 
• Jalapeño Pepper - If you’re not a fan of heat, remove the seeds and white membranes before chopping to tone it down. If you prefer spicier flavors, swap in a serrano instead.
• Limes - Fresh lime juice adds bright acidity that the bottled kind can’t match. Don’t forget to peel or grate the zest first to get the most out of your fruit. (It can be frozen!)
• Rice Wine Vinegar - Also known simply as "rice vinegar," it is mild and slightly sweet. I recommend using unseasoned vinegar, but if you only have seasoned, that will work too.
• Toasted Sesame Oil - This dark finishing oil adds a hearty, nutty, toasty flavor to our avocado mash. If you don’t have any, swap in toasted sesame seeds or even a drizzle of tahini in a pinch.
• Soy Sauce - 
• Gochujang - A spicy sauce that’s a little smokier, sweeter, and funkier than sriracha, but with the same viscous consistency. Feel free to sub in sriracha if needed.
• Yum Yum Sauce - Traditionally used for Japanese hibachi bowls, this tangy-smoky-sweet mayo-based condiment is one of my favorites. If you like the cooling effect of sour cream on your tacos, I have a feeling you’ll like yum yum, too.
• Kimchi - Think of this as a chunkier, spicier Korean version of sauerkraut. You can find it in most well-provisioned grocery stores, including TJ’s, Costco, Kroger, and Publix.
• Green Onions - Keep both the white and green parts—the whites have most of the flavor, but the greens make a pretty garnish.
• Fresh Cilantro - I’m the kind of person who can use a bunch of cilantro like salad greens. If you are not a fan, feel free to omit it or swap in another herb like Thai basil.
• Flour Tortillas - You can also use corn tortillas if you like, but I find them a bit too small to fit all the goodness in.
• Neutral Oil - Avocado oil, canola oil, peanut oil, or plain (not toasted) sesame oil are all good options. You can also omit this to keep the fat down, lightly warming the tortillas instead of crisping them up! 

How to Make Skirt Steak Tacos

Step 1: Make Beef Marinade. In a small bowl, stir together teriyaki sauce, applesauce, 5 cloves of minced garlic, and about 1 ½ teaspoons of freshly minced ginger. Lay your skirt steak in a shallow dish with a lid (or just use a big Ziploc bag). Pierce it all over with the tip of a knife so the flavors can really sink in, then pour the marinade over the top. Cover and refrigerate for at least 8 hours—or let it hang out overnight for even more flavor.

Step 2: Grill Steak. Heat your outdoor grill to medium-high. Cook the steak over direct heat, basting with any remaining marinade as you go. I usually do about 5 minutes on one side, then an additional 3–5 minutes on the other, until the thickest part of the steak reaches 145°F. Once it’s done, let it rest under foil on a cutting board for 5–10 minutes. Then cut it into thin strips, then chop into bite-size pieces.

Step 3: Make Avocado Mash. In a bowl, mash together avocado, the rest of your ginger and garlic, jalapeño, soy sauce, rice wine vinegar, gochujang, sesame oil, juice of one lime, and half of a minced mango. Season with a little salt until it tastes just right. If you haven't already, chop the kimchi, slice the remaining mango, cut the green onions and cilantro, and quarter your last lime.

Step 4: Warm Tortillas. Heat a pan with a bit of oil and cook your tortillas until golden and lightly crisp—or just until they’re soft and flexible if you prefer more traditional steak soft tacos.

Step 5: Assemble & Dig In. Spread on the avocado mash, pile on the chopped steak, then add a handful of kimchi and a few slices of mango. Drizzle with gochujang and yum yum sauce, and sprinkle on the green onions and cilantro. Don’t forget to serve the lime wedges on the side. Now stuff your face and repeat until you can’t anymore! 

Optional Variations & Dietary Adaptations

• Switch the Steak - Skirt steak is classic for tacos, but flat-iron or flank steak will also work beautifully with this marinade. Just keep an eye on cooking times since thickness can vary. We’re still looking for 145ºF for a medium pink.
• Budget-Friendly Ground Beef. If you’d rather keep things easy, indoors, and less expensive, swap in a pound of ground beef. Cook it in a skillet with about a cup of the marinade (save the rest for another night) until browned and saucy like regular taco meat.
• Gluten-Free - To make these tacos fully gluten-free, choose tamari or coconut aminos instead of soy sauce, double-check that your teriyaki sauce is gluten-free, and grab certified gluten-free tortillas. Alternatively, serve over a bowl of my BBQ pork fried rice instead of a tortilla.
• Vegetarian - I haven’t tried it, but I think you could use either pulled jackfruit, pulled oyster mushrooms, or pressed and grated extra firm tofu instead of steak or ground beef. Make sure to sear them in a bit of oil in the skillet first before adding about a cup of the marinade.

Expert Tips

• Chop it small. After grilling and slicing, give your steak an extra chop into smaller bite-sized pieces. It makes the tacos easier to eat (no wrestling with long strips) and ensures every tortilla gets an even spread of meat.
• Use the finger test for doneness. Not everyone has a meat thermometer handy. A quick trick: lightly press the tip of your thumb to different fingers and feel the “drumstick” part of your palm. Thumb to forefinger = rare, thumb to middle = medium, thumb to ring = medium-well, and thumb to pinky = well done. Compare that feel to your steak for a surprisingly accurate gauge.
• Let the meat rest. Once your steak is off the grill, don’t rush it. Letting it rest for 5–10 minutes allows the carving juices to redistribute, keeping every bite tender and juicy instead of drying out.
• Start at room temperature. Pull your steak out of the fridge about 30 minutes before grilling. Starting at room temperature helps it cook more evenly.
• Crank up the heat. Skirt steaks love a good sear! Cooking over relatively high heat creates that flavorful crust on the outside while keeping the inside juicy.
• Slice against the grain. When it’s time to carve, cut across the muscle fibers rather than with them. It shortens the fibers and makes the steak more tender and easier to chew.

Storage Instructions

• Refrigerator. Store leftover steak, toppings, and tortillas separately in airtight containers. The steak will keep for up to 3–4 days in the fridge. Reheat gently in a skillet over medium heat to keep it juicy.
• Freezer - You can freeze the cooked steak in a sealed freezer bag (with as much air pressed out as possible) for up to 2 months. Thaw overnight in the fridge before reheating. (Alternatively, freeze the steak in the marinade for an easy meal prep idea.)
• Avocado Mash & Fresh Toppings - These are best enjoyed the day you make them. If you do have leftover avocado mash, press a piece of plastic wrap directly on the surface to help prevent browning, and use within 1–2 days.

Serving Suggestions

These tacos are already a flavor party, but there are plenty of ways to mix things up when it comes to serving. If you’re extra hungry or have leftovers and want to switch things up, wrap everything up burrito-style with a scoop of my kimchi & BBQ pork fried rice tucked inside for a next-level combo.

If you’re feeling creative, try adding a crunchy spicy slaw on top for an extra kick and texture. These also pair perfectly with any number of street food-inspired sides like kung pao brussels sprouts, scallion pancakes, or even crispy sheet pan potato wedges drizzled with gochujang and yum yum. (We’re going all-in on fusion, so don’t feel like it has to be Korean!)

Wanna save money on drinks? Use the spent lime halves and cilantro stems to make a batch of no-waste fruit water. Make it feel extra fancy by running it through a Soda Stream to make it sparkle. Feeling boozy? A shot of soju will turn your sparkling water into a refreshing cocktail!

FAQs

More Budget-Friendly Meat Recipes

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