Korean Tacos and Quick Kimchi

Easy Korean Beef Tacos with Quick Kimchi – Enjoy this super tasty tacos in the comfort of your home with just a few steps.

Course Main

Cuisine Korean

Prep Time 45

Cook Time 10

Total Time 55

Servings -10

Calories 456kcal

Author Imma

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

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.

Recipe adapted Here