Easy Korean Beef Tacos with Quick Kimchi – Enjoy this super tasty tacos in the comfort of your home with just a few steps.
Well, if you did not…. how about Korean tacos for next weekend. Come to think of it, you don’t have to wait for the weekend. Any day of the week is a perfect day to make this!
If you have never tried Korean tacos, you should and if you have… you know exacting what I am talking about right? It truly is an umami experience, something that piques your taste buds. And you know that’s what am all about, Right? Please say yes, I will settle for a nod.
No need to guest what I made this weekend. These Korean tacos kept me happy and relaxed, thanks to Kathleen from the Hapnom-nom food blog. She is fortunately for me, my pick for the Facebook Central Blog Hop.
As soon as I open Kathleen’s blog I was elated because most of her recipes are up my ally. Some of them, I wish I had in my stomach already- drool worthy.
Just when I settle on one, in pops this Korean tacos. Hello Korean Tacos! And the other recipes were quickly pushed aside, for now. But not forgotten.
It has been years since I had this. You guys don’t know this but am one of those who stood in line for hours, embarrassed to even admit it, yes, waiting for the kogi truck, when it was all the rage.
What I love about Kathleen recipe is that she pairs it with quick kimchi. Yes, kimchi is not everyone’s favorite dish, more of an acquired taste. But this kimchi is very mild, quick to put together and pairs perfectly with the beef.
If you are entertaining, these Korean tacos will certainly have you and your guests fired up. The zing and spice of these tacos is what makes them so crave able.
You know all of the ingredients for these tacos you can get at any super market, the only one that would be a drive for some people is Korean paste- a bold, sweet and spicy paste Gochujang- it packs a whole lot of flavor and punch. It is now a must in my kitchen
What I did differently was double the spice marinate for the beef, and reserve some to create additional sauce for the tacos.
Korean Tacos and Quick Kimchi
- Napa Cabbage heavy for its size, sliced into ¼ inch stripsWater
- ¼ cup kosher salt
- ⅛ cup red pepper flakes
- 1 tablespoon sugar
- ¼ cup fish sauce
- ½ bulb of garlic 6-7 cloves minced
- 1 tablespoon minced ginger
- 3 scallions sliced
- 2 carrots sliced thinly
- 2 pounds sirloin (about ⅛-inch or less) sliced across the grain on a diagonal bias (I use flap beef)
- 3 cloves garlic minced
- ½ yellow onion diced
- 3 scallions sliced
- ⅓ cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- ½ teaspoon black pepper
- 1 1/2 tablespoon gochujang
- Korean red pepper paste
EXTRA KOREAN TACO
- 24 6-inch corn tortillas
- 8 ounces sour cream
- Sriracha for drizzling
- 4 tablespoons toasted sesame seeds
- 4 tablespoons cilantro finely chopped
- 1-2 avocados diced
- 2 limes
- In a large bowl add sliced Napa Cabbage with enough water to cover the cabbage, then add salt .Mix and then set aside for about 10 minutes
- Add enough water to cover the cabbage and add the salt, stir to combine. Let sit for10 minutes. Combine the leftover ingredients of the quick kimchi paste. Set aside
- Thoroughly rinse the cabbage and pat dry. Add the paste to the sliced cabbage and thoroughly mix with your hands.
- Store the kimchi mixture in a jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. Use kimchi right away, or you can keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment.
- In a large bowl, combine the remaining bulgogi ingredients. Add meat to the marinade and mix well, making sure that it is thoroughly coated. Cover and refrigerate for at least 1 hour.
- Put a large skillet or fry pan over medium-high heat until it is hot.
- Then add the beef and grill or cook to desired preference 3 or more minutes per side. Remove from heat, chop in bite size pieces and set aside.
- Warm the tortillas for 30 seconds in the microwave or skillet, heat each tortilla for a few seconds on each side.
- Serve using two corn tortillas per taco or one flour taco add the bulgogi , kimchi, sour cream, Sriracha, toasted sesame seeds, cilantro, avocado and lime juice . Serve warm.
Tips & Notes: