Homemade Gyu-Kaku Korean BBQ Tacos

Tis the season for fresh and funky and nothing says that more than a fusion taco. Unfortunately I can’t stay away from latin plates: tacos, burritos, enchiladas, I’m hooked. It’s just that the same flavors can get a little redundant at times. I found myself craving Gyu-Kaku Korean BBQ but my inner taco-tuesday sensors started to tingle too. “What to eat? What to do?!”, as I make crucial life decisions (first world problems) I masterminded the perfect recipe for Korean BBQ beef tacos. Eat your heart out Gyu Kaku because you’ll be wishing you had this recipe too!

*Rubs hands like Birdman*


One of my favorite gems in is Marukai, a Japanese market with any and everything delicious and not in english that you could imagine! From everything to prepped meals to the raw elements to make them this is one grocery store you need to visit. Here’s what I grabbed in my adventure.



  • Fresh Red Thai Chili’s
  • Shabu Shabu (thinly sliced beef)
  • Gyu-Kaku Korean BBQ sauce
  • 1 tbl spoon minced garlic
  • Thai Chili paste
  • Corn tortillas
  • Vegetable oil
  • EVOO
  • Purple cabbage
  • Pickled cucumbers
  • Pickled ginger
  • Soy sauce
  • Sesame seeds
  1. In a non-stick frying pan warm up 1oz of olive oil and set the heat to medium high. Once it’s hot you will place your Shabu Shabu to sear each side. This shouldn’t take more than 2 minutes on each side due to the fact that the meat is thinly sliced.
  2.  Pour over 2 cups of Korean BBQ sauce with 1oz minced garlic, 1oz soy sauce and 2 tbl spoons of chili paste. Mix all ingredients over reduced heat, then remove immediately. 
  3. Set your oven to broil on low heat. Place your beef in a oven safe dish and add more BBQ sauce to your meat mixture to caramelize. 
  4. While your meat is finishing, start to prep your veggies. Thinly slicing your pickled cucumber,s into rounds, chop some purple cabbage and mince some fresh red thai chilis.
  5. Heat a small frying pan to medium-high heat with 1/2-1 inch of vegetable oil to make your taco shells. once the oil is hot, lay it in submerged for about 10 seconds then flip it over to the other side. Once you do grab one side of the tortilla and fold it in half. Then flip that halved tortilla to it’s other side and seal in your shape. Remove and set it on a plate with a paper towel to remove the excess oil.
  6. Now its time to plate your delicious tacos. Grab the caramelized beef out the oven and toss it around the sauce before you plate. Inside your tortilla, place purple cabbage first, then your beef then top it with a few slices of pickled cucumber, pickled ginger (pre-purchased), sesame seeds and if you’re up for the challenge, some fresh minced thai chili. This inexpensive flavorful recipe will be a fusion favorite. Thats a promise!

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Bilingual foodie who finds life in creating dishes from all over the world. Food doesn't have to be expensive to be delicious!

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