Korean Beef Tacos with Kimchi
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
2 hrs
-
Total Time
3 hrs
-
Servings
4 people
-
Calories
502 kcal
-
Course
Lunch
Korean Beef Tacos with Kimchi
Report
Much of this can be done in advance. Prep the meat in the marinade the night before, make the kimchi and BBQ sauce up to several days in advance, and then it all comes together in a matter of minutes! The flavor is off-the-charts!
Share:
Ingredients
For the Korean Beef
- 1½ lbs ribeye trimmed, and sliced into very thin pieces (See NOTES)
- 2 garlic cloves minced
- 3 green onions chopped
- 1 medium yellow onion chopped
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- ½ teaspoon black pepper ground
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne power
- 1 tablespoon sesame seeds toasted, if desired
- 1 tablespoon Chili pepper
- 2 tablespoon peanut oil
For the Kimchi
- Half a head Napa cabbage coarsely chopped
- ¾ cup kosher salt
- 6 cups water
- ½ cup rice vinegar
- 4 cloves garlic minced
- 3 tablespoon fresh ginger minced
- ½ cup green onions chopped
- ¼ cup fish sauce
- 2 tablespoon sugar
- 1 tablespoon chili powder
- 1 teaspoon crushed red pepper
For the Korean BBQ Sauce
- 2 tablespoon Gochujang
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- 1 clove garlic minced
For the Tacos
- 10 flour tacos
- green onions thinly sliced, for garnish (optional)
- Lime wedges for garnish (optional)
Instructions
Start the Beef
- Place the meat in a medium-sized bowl, and add all the ingredients except for the peanut oil.
- Let marinate in the fridge for 2 to 12 hours.
Make the Kimchi
- Place the coarsely chopped cabbage in a large bowl.
- Dissolve the salt in water and pour the solution over the cabbage.
- Make sure the cabbage is completely submerged and let soak for at least 1 hour.
- Combine the remaining ingredients in a bowl to make the kimchi sauce.
- Drain and rinse cabbage and place in a large, clean bowl. Pour the sauce over the cabbage.
- Transfer the contents of the bowl to a leak-proof bag and place in simmering water for 30 minutes. (A heavy-duty freezer bag works, just don't let it lay on the side of the hot pan).
- Remove and let cool before transferring to a serving vessel.
Prepare the Korean Beef
- Heat the peanut oil in a medium skillet over medium high heat.
- Add the marinated beef to the pan and cook until medium rare (about 4 minutes), or to medium (about 6 or 7 minutes)
Assemble the Tacos
- Heat tortillas over a medium flame.
- In a medium bowl, mix together the ingredients for the BBQ sauce.
- Build the tacos by placing several strips of beef with the sauce. Top with a mound of kimchi, and then drizzle the BBQ sauce over the top.
- Garnish with chopped green onions and lemon wedges, if desired.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channe
- l
- .
- To easily slice the steak, wrap it in plastic wrap and place it in the freezer for about 20 minutes. Unwrap the steak and use a sharp knife to cut the slightly-frozen steak into thin strips.
- The kimchi and BBQ sauce can be made up to 48 hours in advance. Keep chilled and then let come to room temperature before serving.
- This recipe easily feeds to 2 to 3 people, possibly 4. Double the meat to feed up to 6 to 8 guests. No need to increase the other ingredients. You'll most likely have leftover kimchi. Save leftovers to put on a burger, eggs, or even a baked potato!
- Gochujang can be found in the Asian section of most supermarkets. You can also find it easily online. It does carry some heat, so go light at first, taste, and then add more, if desired.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
22g
(7%)
Protein
38g
(76%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Cholesterol
104mg
(35%)
Sodium
23018mg
(959%)
Potassium
774mg
(22%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
1160IU
(23%)
Vitamin C
15mg
(17%)
Calcium
110mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 23018mg | 959% |
| Potassium | 774mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 15mg | 17% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
