Spicy Korean Steak Tacos With Kimchi Recipes

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KOREAN BEEF TACOS



Korean Beef Tacos image

Whoa. Guys. These are the most mind-blowing tacos EVER! Filled with everyone's favorite Korean beef, caramelized kimchi + Sriracha mayo!

Provided by Chungah Rhee

Categories     asian inspired

Yield 8 servings

Number Of Ingredients 18

2 tablespoons brown sugar
2 tablespoons reduced sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red-pepper flakes
Pinch of ground ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
8 ounces ground beef
2 teaspoons sesame oil
1 cup chopped kimchi
1 teaspoon sugar
1/4 cup mayonnaise
1 tablespoon Sriracha
2 teaspoons freshly squeezed lime juice
12 mini flour tortillas
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds

Steps:

  • FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside. FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

SPICY KOREAN STEAK TACOS WITH KIMCHI



Spicy Korean Steak Tacos with Kimchi image

Salting the steaks helps to tenderize the beef and adds to its flavor. Turning the steaks ensures they cook evenly and caramelize on the outside.

Provided by Donna Hay

Categories     HarperCollins     Taco     Steak     Dinner

Yield Makes 16 tacos

Number Of Ingredients 17

For the steak:
2 (1 1/2-inch/4-cm-thick) rump steaks or boneless sirloin steaks (700g)
1 tablespoon extra virgin olive oil
2 cups (600g) coarse salt
Cracked black pepper
For the Spicy Ginger Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon finely grated ginger
1 teaspoon dried chile flakes
1 tablespoon finely grated palm sugar or brown sugar
For the tacos:
16 small flour tortillas, lightly toasted
1/2 cup (150g) Japanese mayonnaise
2 cups (160g) finely shredded daikon
1 cup (200g) store-bought kimchi
1/2 cup coriander (cilantro) leaves

Steps:

  • Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
  • Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
  • Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
  • Preheat a grill pan or barbecue over high heat.
  • Cook the steaks, turning every 1 minute, for 2-3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
  • Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.

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