Korean-Style Skirt Steak Tacos with Gochujang Slaw

Here’s a flavorful fusion recipe perfect for weeknights or casual gatherings: Korean-Inspired Skirt Steak Tacos with a spicy-sweet gochujang mayo and crunchy sesame slaw. These tacos combine seared skirt steak tossed with kimchi, a bright sesame cabbage slaw, and a creamy gochujang-lime sauce, all piled into warm flour tortillas. Gochujang — a staple Korean chile paste — brings depth, heat, and a touch of sweetness that pairs beautifully with the savory steak and tangy kimchi.

The skirt steak is marinated with toasted sesame oil, coconut aminos, a little coconut sugar and gochujang, then quickly seared so it stays tender and slightly charred. I like to warm the kimchi with the cooked steak so the flavors meld and the kimchi loses some of its raw bite — but you can also use chilled kimchi if you prefer a brighter contrast. Serve the steak and kimchi on warmed flour tortillas (I use cassava flour tortillas), top with the sesame slaw, add a drizzle of gochujang mayo, and finish with cilantro and lime wedges for brightness.

Korean-Inspired Skirt Steak Tacos

Servings: 4 people
Author: Alex Snodgrass

Ingredients

For the Sesame Slaw

• 2 cups finely shredded green cabbage
• 1/2 cup thinly sliced green onion (light 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 mayonnaise
• 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 thick)
• 1 tsp toasted sesame oil
• 3 tbsp avocado oil, divided
• 2 tbsp coconut aminos
• 1 tbsp coconut sugar
• 1 tbsp tapioca (or cornstarch/tapioca substitute)
• 2 tbsp gochujang
• 1 tsp kosher salt
• 1 tsp white pepper
• 1 cup kimchi (brand preference optional)

For Serving

• 8 flour tortillas (cassava or other flour tortillas work well)
• Lime wedges, for serving
• Cilantro, for serving

Instructions

Make the Sesame Slaw

1. In a bowl, combine the shredded cabbage, sliced green onion, toasted sesame seeds, avocado oil, toasted sesame oil, and rice vinegar. Toss until everything is evenly coated. Season with salt to taste. Cover and set aside until ready to assemble the tacos.

Make the Gochujang Mayo

1. In a small bowl, whisk together the mayonnaise, gochujang, and lime juice until smooth. Adjust the amount of gochujang to taste for more or less heat. Set aside.

Cook the Steak

1. Place the sliced skirt steak in a large bowl. Add the toasted sesame oil, 2 tablespoons of the avocado oil, coconut aminos, coconut sugar, tapioca, gochujang, kosher salt, and white pepper. Toss well so the steak is evenly coated.
2. Heat the remaining 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering. In batches, arrange the steak in a single layer and cook until browned, about 2 minutes per side. Transfer each batch to a plate and repeat until all the steak is cooked.
3. Return all the cooked steak to the skillet and add the kimchi. Toss and cook for another 1–2 minutes just until the kimchi is warmed and the flavors have combined. Remove from heat.

Warm the Tortillas and Assemble

1. Warm the tortillas: for a gas stovetop, set burners low and briefly char each tortilla directly over the flame about 30–45 seconds per side, then stack in a towel to steam and keep warm. For an electric stovetop, warm tortillas in a dry skillet for about 30 seconds per side.
2. Fill each warmed tortilla with a portion of the steak and kimchi mixture. Top with a generous spoonful of sesame slaw, a drizzle of gochujang mayo, and a sprinkle of cilantro. Serve with lime wedges on the side and enjoy.

Notes & Tips

• If you prefer, you can marinate the steak and grill it instead of pan-searing. Grill to your preferred doneness, slice, then toss with warmed or chilled kimchi.
• Adjust gochujang amounts for heat — start with less and add more to taste for milder or spicier mayo and steak seasoning.
• Substitute cornstarch for tapioca if needed; the starch helps create a glossy coating and seals in juices during high-heat cooking.
• Make the sesame slaw and gochujang mayo ahead of time for a faster assembly when guests arrive.

Nutrition information is automatically calculated by many recipe tools and should be considered an approximation.