Spicy Korean Tacos with Sesame Slaw

Spicy Korean Tacos with Sesame Slaw

While we were in Hawaii, we hit up the famous Duke’s in Waikiki. The place was packed and there was a huge wait to get in… Usually signs of a great place! We enjoyed drinks at the bar beforehand, HIGHLY recommend their Hawaiian Salt cocktail. It’s honestly like Tang in a glass, for adults. Super good! 

Anyway, once we got seated we enjoyed some awesome food. I had the fish tacos, but a friend of mine ordered these Korean Street Tacos and we traded one taco each. It literally was the best of both worlds because those Korean tacos were spicy and full of flavor, the fish tacos cooled things down with the mild salsa verde on them. But I couldn’t get over those Korean tacos, they were so full of flavor! I said at the table that night that I would need to re-create them.

So when we got back to the mainland, I did. Of course these tacos were made complete here on the prairie by being served with a Big Wave Golden Ale by Kona Brewing Company. Aloha in a bottle, perfection. 

I used flank steak to make these, but feel free to use any sort of meat that works great for fajitas. Skirt steak or sirloin thinly sliced could also work great in this! 

Spicy Korean Tacos with Sesame Slaw
Serves 4
spicy korean style beef with sweet sesame slaw
Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
  1. Spicy Korean Beef
  2. 1 lb. flank steak, skirt steak, or anything that makes good fajita meat
  3. 1/3 cup soy sauce
  4. 1/2 cup brown sugar
  5. 1 tablespoon sesame oil
  6. 3 cloves garlic, minced
  7. 1/2 teaspoon crushed red pepper
  8. 1/2 teaspoon ginger (ground or fresh minced)
  9. 2 teaspoons oyster sauce
  10. 1 tablespoon sesame seeds
  11. 1 - 2 tablespoons Sriracha
  12. Sesame Slaw
  13. 1/3 cup rice vinegar
  14. 5 - 6 tablespoons honey
  15. 1 tablespoon soy sauce
  16. 2 teaspoons grated ginger
  17. 2 teaspoons sesame oil
  18. 3 tablespoons brown sugar
  19. 4 tablespoons vegetable or canola oil
  20. 6 cups thinly sliced cabbage (I used half regular, half purple)
  21. 1 cup carrots, grated
  22. 2 tablespoons sesame seeds
  23. Sriracha Sour Cream
  24. 1/2 cup sour cream
  25. 2 tablespoons Sriracha
  1. For the Spicy Korean Beef: In a small bowl combine the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce, sesame seeds, and sriracha. Whisk together. Slice the meat into thin strips, make sure to slice against the grain if using a flank steak. Put the meat into the marinade and marinate at least an hour over overnight.
  2. To cook the meat, heat a skillet over high heat. Pour the meat and marinade into the hot pan and cook, stirring as it cooks, until the meat is cooked through (about 5 minutes).
  3. To make the Sesame Slaw: Whisk the vinegar, honey, soy sauce, ginger, brown sugar, sesame oil, and vegetable oil together in a small bowl to make the dressing.
  4. Place the cabbage and carrot in a large bowl. Toss with the dressing. Sprinkle with sesame seeds.
  5. For the Sriracha Sour Cream: Mix the sour cream and Sriracha together in a small bowl.
  6. To serve, place the spicy korean beef on a small tortilla (flour or corn), top with the sesame slaw and Sriracha sour cream. Enjoy!
Adapted from The Stay at Home Chef
Adapted from The Stay at Home Chef
Prairie Californian https://prairiecalifornian.com/
Jenny Dewey Rohrich



  1. Pamela Anderson
    August 25, 2016 / 12:54 am

    So funny, but I was there in April and I are the street tacos from there and from them on I have been wanting them. I went back everyday I was there to eat the korean street tacos .

  2. Kathleen Krall
    April 9, 2017 / 5:48 pm

    My husband made a vegetarian version with tofu. Absolutely delicious!