Korean-Style Beef Tacos with Gochujang Slaw

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant fusion of Korean flavors and classic tacos, featuring tender beef glazed in a sweet-spicy gochujang sauce and topped with a refreshing slaw. This Fusion-inspired beef recipe, ready in about 45 minutes, pairs ground beef, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Fusion cuisine 650 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 pound ground beef
2 tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup mayonnaise
2 tablespoons lime juice
8 corn tortillas
1/4 cup, chopped fresh cilantro

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium skillet over medium-high heat, cook 1 pound ground beef until browned and crumbled, about 5-7 minutes, breaking it apart with a wooden spoon. Drain excess fat and return beef to skillet.
Step 2: Stir in 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 tablespoon rice vinegar. Simmer for 3 minutes until sauce thickens and coats beef evenly.
Step 3: In a small bowl, combine 1 cup shredded cabbage, 1/2 cup julienned carrots, 1/2 cup mayonnaise, and 2 tablespoons lime juice. Mix until vegetables are evenly coated and slaw is creamy.
Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 15 seconds per side until pliable and lightly toasted.
Step 5: Assemble tacos by placing 1/2 cup of the beef mixture on each tortilla, topping with 1/4 cup of the cabbage slaw and 1/4 cup chopped cilantro per taco.