Korean Tacos Recipe
Get ready for an explosion of flavors with this Korean Tacos recipe! A perfect fusion of the bold, savory taste of Korean BBQ and the vibrant, fresh elements of Mexican cuisine, this recipe creates a mouthwatering combination you won’t want to miss. Tender marinated beef, spicy gochujang sauce, and crispy slaw come together in warm tortillas, creating a taco that delivers layers of textures and flavors in every bite. Whether you're hosting a casual gathering or simply craving something different, these Korean Tacos will satisfy your taste buds and leave your guests asking for more!
Equipment
- Grill or skillet
- Mixing bowls
- Tongs
- Cutting board
- knife
Ingredients
- 500g beef (or pork), thinly sliced
- 4-6 soft tortillas
- 1/4 cup soy sauce
- 2 tbsp sugar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- 1 tbsp honey
- 1/2 head of cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup kimchi (optional)
- Sesame seeds (for garnish)
Instructions
- Marinate the beef: In a bowl, combine soy sauce, sugar, garlic, sesame oil, and half of the gochujang. Add the beef and let it marinate for at least 30 minutes or overnight for deeper flavor.
- Prepare the slaw: In another bowl, mix shredded cabbage, cilantro, and lime juice. Set aside.
- Cook the beef: Heat a grill or skillet over medium-high heat. Cook the beef for 2-3 minutes on each side, until browned and slightly caramelized.
- Make the gochujang sauce: In a small bowl, mix the remaining gochujang, rice vinegar, and honey until smooth.
- Assemble the tacos: Warm the tortillas, then top them with the cooked beef, cabbage slaw, kimchi (if using), and drizzle with gochujang sauce.
- Garnish and serve: Sprinkle with sesame seeds, add a squeeze of lime, and enjoy!
Notes
- For a vegetarian option, substitute beef with marinated tofu or mushrooms.
- Adjust the heat by adding more or less gochujang depending on your spice preference.
