Tanya Rivers
Juicy, sticky, sweet, and spicy meatballs tucked inside warm tortillas with crunchy slaw and a drizzle of Korean BBQ sauce—this is not your average taco night. Korean BBQ Meatball Tacos are a flavor-packed fusion of Korean street food and classic taco comfort, creating a mouthwatering experience in every bite.
Each taco delivers layers of texture and taste, with crispy shredded cabbage, tender beef meatballs glazed in gochujang BBQ sauce, and a sprinkle of sesame seeds and scallions for that final touch. Whether you’re hosting friends or simply want to shake up your dinner routine, these tacos are a crowd-pleaser you’ll come back to again and again.
Why You’ll Love This Korean BBQ Meatball Tacos Recipe
- Flavor Explosion: The gochujang BBQ sauce brings sweet heat and umami, pairing perfectly with the savory meatballs.
- Fast & Easy: These tacos can be prepped and ready in under 40 minutes.
- Versatile: Perfect for parties, weeknight dinners, or meal prep.
- Fun Fusion: Combines beloved Korean flavors with the familiar comfort of tacos.
What Kind of Meat Should I Use for Korean BBQ Meatball Tacos?
Ground beef is a popular and flavorful base, but you can also use ground pork, chicken, or even turkey depending on your preferences. What matters most is keeping the meat juicy and well-seasoned. If you’re feeling adventurous, try a blend of beef and pork for extra richness. Look for lean-to-fat ratios around 80/20 for maximum flavor without being greasy.
Ingredients for the Korean BBQ Meatball Tacos
Every ingredient in this fusion taco recipe plays a role in building flavor, texture, and balance. Here’s what you’ll need:
- Ground beef – The base of our meatballs, ground beef brings juicy, savory flavor that pairs beautifully with the sweet and spicy Korean BBQ sauce.
- Breadcrumbs – These help bind the meatballs and keep them tender.
- Egg – Acts as a binder to hold the meatball mixture together.
- Garlic & Ginger – Fresh minced garlic and ginger give the meatballs that signature Korean aroma and punch.
- Soy Sauce – Adds saltiness and umami depth to the meatballs.
- Gochujang – A spicy-sweet Korean chili paste that forms the backbone of the BBQ glaze.
- Brown Sugar – Balances the heat with a rich sweetness.
- Rice Vinegar – Adds brightness and tang to the sauce.
- Sesame Oil – Infuses the sauce with a nutty, roasted flavor.
- Coleslaw mix – Crunchy shredded cabbage and carrots for texture and freshness.
- Green onions – Thinly sliced for a sharp, fresh bite.
- Sesame seeds – For garnish and crunch.
- Flour tortillas – Soft, warm carriers for all the delicious toppings.
How To Make the Korean BBQ Meatball Tacos
Follow these easy steps to bring this fusion taco to life:
Step 1: Make the Meatballs
In a large bowl, mix ground beef, breadcrumbs, egg, minced garlic, ginger, and soy sauce until just combined. Roll into 1-inch balls and place on a baking sheet.
Step 2: Bake the Meatballs
Bake meatballs in a preheated oven at 400°F for 18-20 minutes, or until browned and cooked through.
Step 3: Prepare the Korean BBQ Sauce
In a small saucepan, whisk together gochujang, brown sugar, rice vinegar, sesame oil, and a splash of water. Simmer over low heat for 5-7 minutes until slightly thickened.
Step 4: Glaze the Meatballs
Toss the baked meatballs in the warm Korean BBQ sauce until fully coated and glossy.
Step 5: Assemble the Tacos
Warm your flour tortillas, then layer on coleslaw mix, 2-3 glazed meatballs, a sprinkle of green onions, sesame seeds, and an extra drizzle of sauce if desired.
How to Serve and Store Korean BBQ Meatball Tacos
These Korean BBQ Meatball Tacos are best served fresh and warm for optimal flavor and texture. Once assembled, the tacos are juicy and flavorful with a delightful crunch from the slaw and a hint of spice from the sauce. This recipe makes enough to feed about 4 people generously (2 tacos per person).
If you’re preparing ahead, store the components separately:
- Meatballs: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Sauce: Store in a sealed jar in the fridge for a week.
- Tortillas and slaw: Best kept fresh until ready to serve.
To reheat, warm the meatballs in a skillet or microwave and re-glaze with a bit of sauce before assembling.
What to Serve With Korean BBQ Meatball Tacos?
Kimchi Fried Rice
This Korean classic side dish adds a spicy and tangy balance to the sweetness of the BBQ glaze.
Pickled Cucumbers
Cool, crisp, and slightly sour, they offer a refreshing contrast to the rich meatballs.
Miso Soup
A light and savory soup to start your meal with a comforting note.
Asian Slaw Salad
Double up on the crunch with a side of sesame-laced slaw.
Spicy Edamame
Tossed with chili flakes and sea salt, they’re the perfect finger food to nibble on.
Sweet Potato Fries
Roasted or fried, they complement the Korean flavors beautifully with a touch of sweetness.
Mango Salsa
Fresh and fruity, mango salsa adds brightness and contrast to the umami-packed tacos.
Green Tea or Jasmine Iced Tea
To balance all the bold flavors, a chilled floral tea makes a great drink pairing.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely. You can make the meatballs up to 2 days ahead and store them in the fridge. For longer storage, freeze them and reheat when needed. Just warm them and toss in freshly heated sauce before serving.
What can I use instead of gochujang?
If gochujang isn’t available, you can substitute with a mix of sriracha and a touch of miso or soy sauce. The flavor won’t be exactly the same, but it will still taste delicious.
Are these tacos spicy?
They do have a kick thanks to the gochujang, but it’s balanced by the sweetness of the brown sugar and tangy slaw. If you’re sensitive to heat, use less gochujang or add extra slaw.
Can I make this gluten-free?
Yes! Use gluten-free soy sauce (like tamari), gluten-free breadcrumbs, and corn tortillas instead of flour ones.
How do I keep the tacos from getting soggy?
Only assemble the tacos when you’re ready to eat. Keeping the meatballs, slaw, and tortillas separate until serving helps maintain the texture.
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And let me know in the comments how yours turned out. Did you go full spicy or tone it down? Did you add your own twist?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other make every taco night extra special.
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Korean BBQ Meatball Tacos
Equipment
- Oven
- Baking sheet
- Mixing bowls
- Small saucepan
Ingredients
Ingredients
- 450 g ground beef
- 0.5 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 3 tbsp gochujang
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups coleslaw mix
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- 8 small flour tortillas
Instructions
- Mix ground beef, breadcrumbs, egg, garlic, ginger, and soy sauce until just combined. Shape into 1-inch balls.
- Preheat oven to 400°F and bake for 18–20 minutes until cooked through.
- Simmer gochujang, brown sugar, rice vinegar, sesame oil, and a splash of water for 5–7 minutes until slightly thickened.
- Toss cooked meatballs in sauce until fully coated.
- Warm tortillas, add coleslaw mix, meatballs, green onions, sesame seeds, and extra sauce if desired.