Best 6 Korean Bbq Beef Tacos Recipes

KOREAN BEEF TACOS

Steps:

• In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
• Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
• Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
• Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
• In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired.
• Use immediately or transfer to an airtight container and refrigerate for up to 5 days.

KOREAN BEEF TACOS (BULGOGI) RECIPE

Steps:

• Thinly slice beef against the grain and place in medium bowl.
• Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
• Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
• Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
• Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
• To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.

KOREAN BEEF TACOS

Steps:

• FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside. FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

KOREAN SHORT RIB TACOS

Steps:

• For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
• Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
• Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
• For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
• To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
• Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

INSTANT POT® KOREAN BBQ TACOS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
• Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.