Best 2 Korean Style Beef Tacos Recipes

Indulge in a symphony of flavors with our Korean-style beef tacos, a culinary fusion that harmoniously blends the bold and spicy essence of Korean cuisine with the vibrant spirit of Mexican street food. Picture tender and savory beef bulgogi, marinated in a blend of soy sauce, garlic, ginger, and sesame oil, sizzling on a hot skillet, filling the air with an irresistible aroma. Nestled in warm corn tortillas, these tacos are adorned with a vibrant array of toppings – crisp lettuce, juicy tomatoes, creamy avocado, and a sprinkling of fragrant cilantro. Drizzle them with our homemade Korean-style gochujang sauce, a tantalizing concoction of gochujang (Korean chili paste), rice vinegar, and honey, for a burst of sweet, spicy, and tangy flavor. Complement your meal with our refreshing cucumber kimchi slaw, a delightful combination of crunchy cucumbers, tangy kimchi, and a hint of sweetness from carrots and red onions. Don't forget our delectable Korean-style corn salad, a vibrant medley of sweet corn, red bell peppers, and a zesty dressing made with gochujang, lime juice, and cilantro. These recipes promise an unforgettable culinary journey, where the vibrant flavors of Korea and Mexico unite to create a taste sensation that will leave your taste buds dancing.

Let's cook with our recipes!

KOREAN-STYLE BULGOGI BEEF TACOS

Korean-Style Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.

Provided by Joon Ma

Categories World Cuisine Recipes Asian Korean

Time 1h45m

Yield 12

Number Of Ingredients 25

Ingredients

2 pounds rib-eye steaks
½ yellow onion, cut into chunks
½ Asian pear, peeled and coarsely chopped
4 cloves garlic, peeled
1 (1/2 inch) piece ginger root, peeled
¼ cup sake
¼ cup soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 tablespoon rice vinegar
1 tablespoon white sugar
1 tablespoon minced garlic
2 teaspoons gochugaru (Korean red pepper flakes), or to taste
1 teaspoon sesame oil
1 teaspoon salt
5 small cucumbers, cut into 1/8-inch slices
2 green onions, thinly sliced
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
12 (6 inch) white corn tortillas
1 avocado, thinly sliced
5 green onions, thinly sliced on the diagonal
½ cup chopped fresh cilantro
2 tablespoons gochujang (Korean hot pepper paste), or to taste

Steps:

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
Remove beef from refrigerator about 20 minutes before cooking.
Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g

KOREAN-STYLE BEEF TACOS

Korean-Style Beef Tacos image

A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/3 cup sugar
5 tablespoons low sodium soy sauce
1 1/2 tablespoons chili paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steaks (sliced against the grain into thin strips)
1/8 teaspoon salt
cooking spray
8 corn tortillas (6 inch)
3 tablespoons green onions, sliced
3 cups napa cabbage, chopped
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sugar
2 teaspoons chili paste

Steps:

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

Nutrition Facts : Calories 384.9, Fat 12, SaturatedFat 3.7, Cholesterol 57.9, Sodium 1080.4, Carbohydrate 47.6, Fiber 4.2, Sugar 21.7, Protein 23.3

Tips:

Choose the right cut of beef: For tender and flavorful tacos, use a well-marbled cut of beef, such as flank steak, skirt steak, or chuck roast.
Marinate the beef: Marinating the beef in a flavorful mixture of soy sauce, garlic, ginger, and other spices helps to tenderize the meat and infuse it with delicious flavor.
Cook the beef properly: For medium-rare tacos, cook the beef over high heat for a few minutes per side. For medium-well tacos, cook the beef for a few minutes longer per side.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your tacos. Use fresh vegetables, herbs, and spices, and choose high-quality tortillas.
Be creative with your toppings: There are many different toppings that you can add to your Korean-style beef tacos. Some popular options include kimchi, pickled vegetables, avocado, and sour cream.

Conclusion:

Korean-style beef tacos are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make sure that your tacos are packed with flavor and sure to be a hit with your family and friends. So next time you're looking for a new and exciting taco recipe, give these Korean-style beef tacos a try!

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