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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 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 8 -10
Calories 456kcal
Author Imma


  • Napa Cabbage heavy for its size, sliced into ¼ inch stripsWater
  • ¼ cup kosher salt
  • 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
  • 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


  • 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


Quick Kimchi

  • 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.

Bulgogi Beef

  • 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


Calories: 456kcal | Carbohydrates: 49g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 4588mg | Potassium: 755mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2770IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 4mg