Korean Steak Tacos with Daikon Slaw and Kimchi

Serves: 4
Prep: 15-20 minutes
Cooks In: 10 minutes

Korean Steak Tacos with Daikon Slaw and Kimchi

Steak marinated in rich, deep Korean flavours is incredibly tasty, and makes a nice twist as a filling for tacos!

Kimchi is a Korean national dish, and you can find it at any Asian supermarket (or in some regular supermarkets these days!) It’s a powerful probiotic, so I love eating it for gut health. Daikon is another Asian ingredient that is becoming more and more common here – it’s a member of the radish family, and have a nice texture for slaws. I make my beef marinade nice and spicy (and add more hot sauce when I go to serve), but you can make it mild if you want – just omit the chilli.


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Steak and Marinade

  • beef steak (e.g. skirt, sirloin, rump) 400g, trimmed of fat
  • soy sauce or Tamari (GF) ¼ cup
  • water 2 tablespoons
  • sesame oil 1 ½ tablespoons
  • brown sugar 2 ½ tablespoons
  • garlic 3 cloves, crushed
  • ground coriander 2 teaspoons
  • ginger 1 inch, finely chopped
  • chilli paste or sauce 1- 1 ½ tablespoon

Daikon Slaw

  • baby bok choy 2
  • daikon (Japanese radish) ¾ cup coarsely grated (alternatively just use normal pink radishes, thinly sliced and cut into matchsticks)
  • spring onions (scallion) 2, finely sliced
  • coriander (cilantro) ½ cup chopped
  • sesame seeds 1 tablespoon, toasted
  • Mayonnaise 3 tablespoons
  • rice vinegar 1 teaspoon
  • red chilli 1, finely sliced (optional)

To serve

  • kimchi 200g (I used Chongga)
  • soft corn (GF) or wheat tortillas 8


  1. Combine soy sauce, sugar, water, chili, garlic, ginger, sesame, and coriander. Place skirt steak in a large dish and pour over the marinade. Cover and leave to marinate at room temperature for at least 20 minutes.
  1. Meanwhile, make the slaw. Trim the bottom 1-2cm off the stems of the bok choy and very thinly slice the leaves and stems. Coarsely grate the daikon until you have about ¾ of a cup, finely slice the spring onions, and toss gently with the coriander, sesame seeds, Japanese mayonnaise and rice vinegar.
  1. Heat the BBQ grill or a grill or fry pan on high heat. Lift steak from the marinade (but reserve the marinade) and grill the meat for about 3-4 minutes on each side, until cooked to medium-rare, or until done to your liking. Set steak aside to rest for 5-10 minutes. Pour the marinade into the hot pan and let it boil for about 1 minute until it is sticky and reduced.
  1. Slice steak thinly across the grain, and toss quickly in the sticky reduced marinade in the pan.To serve, build tacos with a few slices of beef topped with some slaw and kimchi. Alternatively serve the beef on a plate with brown rice, slaw and kimchi on the side.
Nutritional Information Per Serving
56.5 g
10.0 g
Total Fat
26.9 g
32.4 g