How to Make Korean Tacos

How to make Taco Night Amazing = Tacos + Korean Beef!

Hey Loves! Are you looking for a new recipe to make Taco Night a meal to remember? Try these Tacos inspired by Korean BBQ using marinated and seared beef. I layered this with red onions and marinated cucumbers, all tucked into warm flour tortillas. A reimagined take on taco night that’s a real crowd pleaser!

I’m super happy how my Korean Tacos turned out. It’s pleasingly sweet, savory, juicy and tender. What else do you want from me, Huh?

Come ‘on, let’s get started!

Ingredients

For the beef:

  • 1 1/4 Pounds thinly sliced beef such as sirloin or flank steak
  • 1/4 Cup soy sauce (low sodium)
  • 2 Tablespoons brown sugar
  • 3 Cloves of minced garlic
  • 2 Teaspoons minced fresh ginger
  • ½ Sliced Red Onion
  • Dash of salt and pepper to taste
  • 2 Tbsp. Olive Oil
  • 8 Small Flour Tortillas.

For the pickled cucumbers:

  • 1 cup very thinly sliced cucumbers (Seedless)
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • salt to taste

Preparation

In a large bowl combine soy sauce, 1 Tbsp. oil, sugar, garlic, ginger, olive oil, salt and pepper in a large bowl. Marinate your beef in this mixture for at least 15 minutes or marinate in the refrigerator for 1 hour.

During this time you can prep the red onions and pickled cucumbers. In a medium bowl, combine lime juice, olive oil, green onions, salt and pepper. In the same bowl, add in the red onions until mixed well.

In a small bowl combine rice vinegar, sugar, chili flakes, and salt and pepper. Mix in sliced cucumbers and let sit for 15 minutes or until serving time.

In a large skillet, heat pan to medium-high heat. Add 1 Tbsp. of olive oil. Begin to sear your marinated beef for about 5 minutes turning one time. You should see brown sear marks develop on the beef, as this is where the flavor is. Remove from pan and set on a large serving plate.

Using a small round pan, heat to a medium temperature and warm your tortillas 2 at a time. Warm 1 minute on each side. As they are warmed, place inside aluminum foil pocket to keep warm until dinner.

Serve each taco with Korean beef, pickled cucumbers and add some watercress or shredded romaine lettuce for some added freshness to the dish.

Now if you want to bring this recipe up a notch, add Kimchi as a slaw and now you have an official take on Korean Tacos! Did you know you can buy made to order Kimchi on Amazon and have it conveniently delivered to your doorstop? My favorite is Seoul Kimchi, you can find it here!

Seoul Kimchi Korean Slaw

Seoul Kimchi – Spicy Korean Napa Cabbage Slaw 14oz

 

I hope you enjoy ELLO HOME’s Korean Taco recipe and don’t forget to share what you thought of it after trying it out. Also, if you have your own version of Korean Tacos, please share with us in the comments section. Happy cooking!

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