Beef Tacos Korean Style Recipes

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KOREAN BEEF TACOS (BULGOGI) RECIPE



Korean Beef Tacos (Bulgogi) Recipe image

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 4h8m

Number Of Ingredients 17

4 Tbsp sesame oil
4 garlic cloves (minced)
1 Tbsp fresh ginger (grated (optional but nice))
1/4 cup soy sauce
1/4 cup packed light brown sugar (press it into the cup)
1 tsp ground black pepper
1/4 cup hot water
1 1/2 lb flank steak
12 to 14 Small (6-inch flour tortillas (use corn tortillas for gluten free))
1 small Purple Cabbage
1/3 bunch cilantro leaves
1 avocado (sliced)
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice ((plus lime wedges to serve if desired))

Steps:

  • Thinly slice beef against the grain and place in medium bowl.
  • Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
  • Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
  • Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
  • Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
  • To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.

KOREAN BEEF TACOS



Korean Beef Tacos image

This recipe is from Laura's Cookbook, The Taco Tuesday Cookbook. Wait till you try these tacos - the Asian-flavorred beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.

Provided by Laura Fuentes

Categories     Dinner

Time 4h10m

Number Of Ingredients 18

1/4 cup soy sauce
1/4 cup honey
1/4 cup toasted sesame oil
1/4 cup hot water
4 garlic cloves, grated
1 tbsp grated fresh ginger
1 tsp freshly ground black pepper
1 1/2 pounds skirt or flank steak, very thinly sliced against the grain
12 corn tortillas, store-bought or homemade, warmed
1 small head purple cabbage, thinly sliced
1/4 cup fresh cilantro, chopped
1 avocado, pitted, peeled, and sliced
Sriracha-Lime Dressing
1 lime, cut into wedges
1/3 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 tsp garlic powder

Steps:

  • In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
  • Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
  • Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
  • Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
  • In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired.
  • Use immediately or transfer to an airtight container and refrigerate for up to 5 days.

Nutrition Facts : ServingSize 2 tacos, Calories 621 calories, Sugar 19.8g, Sodium 856.7mg, Fat 30.8g, SaturatedFat 8.8g, Carbohydrate 55g, Fiber 9.3g, Protein 35.3g, Cholesterol 103.1.mg

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS



Simple Slow-Cooked Korean Beef Soft Tacos image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories     World Cuisine Recipes     Asian     Korean

Time 8h15m

Yield 8

Number Of Ingredients 11

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

  • Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  • Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  • Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g

KOREAN-STYLE BULGOGI BEEF TACOS



Korean-Style Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.

Provided by Joon Ma

Categories     World Cuisine Recipes     Asian     Korean

Time 1h45m

Yield 12

Number Of Ingredients 25

2 pounds rib-eye steaks
½ yellow onion, cut into chunks
½ Asian pear, peeled and coarsely chopped
4 cloves garlic, peeled
1 (1/2 inch) piece ginger root, peeled
¼ cup sake
¼ cup soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 tablespoon rice vinegar
1 tablespoon white sugar
1 tablespoon minced garlic
2 teaspoons gochugaru (Korean red pepper flakes), or to taste
1 teaspoon sesame oil
1 teaspoon salt
5 small cucumbers, cut into 1/8-inch slices
2 green onions, thinly sliced
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
12 (6 inch) white corn tortillas
1 avocado, thinly sliced
5 green onions, thinly sliced on the diagonal
½ cup chopped fresh cilantro
2 tablespoons gochujang (Korean hot pepper paste), or to taste

Steps:

  • Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
  • Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
  • Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
  • Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
  • Remove beef from refrigerator about 20 minutes before cooking.
  • Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
  • Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g

KOREAN-STYLE BEEF TACOS



Korean-Style Beef Tacos image

A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/3 cup sugar
5 tablespoons low sodium soy sauce
1 1/2 tablespoons chili paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steaks (sliced against the grain into thin strips)
1/8 teaspoon salt
cooking spray
8 corn tortillas (6 inch)
3 tablespoons green onions, sliced
3 cups napa cabbage, chopped
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sugar
2 teaspoons chili paste

Steps:

  • Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
  • Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
  • To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

Nutrition Facts : Calories 384.9, Fat 12, SaturatedFat 3.7, Cholesterol 57.9, Sodium 1080.4, Carbohydrate 47.6, Fiber 4.2, Sugar 21.7, Protein 23.3

BEEF TACOS KOREAN-STYLE



Beef Tacos Korean-Style image

This is a very versatile Korean-style taco. You may choose to use a tortilla or lettuce leaves for your taco and the toppings can include Kimchi or anything you desire.

Provided by Daily Inspiration S @DailyInspiration

Categories     Beef

Number Of Ingredients 13

2 pound(s) lean beef, fat removed and sliced very thin
2 clove(s) garlic minced
4 green onions, chopped
1 small onion, chopped
1 tablespoon(s) sesame oil
2 tablespoon(s) soy sauce (or tamari)
1 tablespoon(s) sugar
1/2 teaspoon(s) ground black pepper
1/2 teaspoon(s) smoked paprika
1/2 teaspoon(s) sriracha (or cayenne pepper)
1 tablespoon(s) sesame seeds, toasted
1 tablespoon(s) chili pepper, minced (if desired)
peanut oil

Steps:

  • Cut beef into thin slices and place in a bowl. Add the remaining ingredients (garlic through chili pepper) and mix well. Refrigerate the beef overnight if possible.
  • Heat peanut oil in a large skillet over medium-high heat and add the beef to the pan. Cook approximately 4 minutes medium rare) or longer to desired degree of doneness.
  • Meat may be placed in a toasted tortilla or in lettuce leaves. Garnish with your favorite toppings including Kimchi.

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