Korean Tacos
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
226 kcal
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Course
Main Course
Korean Tacos
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These Korean Tacos are stuffed with seasoned bulgogi beef, fresh veggies, and spicy sauce! Easy to make and tasty to eat!
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Ingredients
Bulgogi Beef:
- 1 1/4 pounds sirloin steak , thinly sliced to 1/8 of an inch
- 1/2 cup soy sauce
- 3 tablespoons light brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves , crushed
- 2 tablespoons rice vinegar
Chipotle Aioli:
- 1/4 cup mayonnaise
- 2 tablespoons chipotle peppers , canned in adobe sauce (more or less depending on taste)
- 1/2 teaspoon fine sea salt
Easy Kimchi:
- 1/2 cup shredded cabbage
- 1/2 cup carrots julienned
- 1/2 cup cucumber julienned
- 1/2 cup red onion thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon sesame seeds white, black or mixed
- 1 tablespoon seasoned rice vinegar
Tacos:
- 12 corn tortillas
- 1/2 cup cilantro roughly chopped and large stems removed
- 1 cup queso fresco crumbled
- Sriracha
- 2 limes cut into wedges
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Instructions
Bulgogi Beef:
- In a large airtight plastic bag mix sirloin steak, soy sauce, brown sugar, sesame oil, garlic and rice vinegar. Massage together and into the meat.
- Marinate in the refrigerator for a minimum of one hour, but up to over night. While the meat marinates, chop and prepare the veggies.
Chipotle Aioli:
- In a small food processor or using an immersion blender, blend together mayonnaise, chipotle peppers and salt. If you do not have either of these, finely chop chipotle peppers and whisk together. It will not be as smooth, but will taste the same. Cover and refrigerate until ready to assemble.
Easy Kimchi:
- Fill a medium saucepan half way with water and bring to a boil. Add apple cider vinegar, cabbage, onions, carrots and cucumber. Boil for 2 minutes, just long enough to soften, but not long enough for the veggies to be mushy. Remove and strain.
- In a medium mixing bowl, toss vegetables with rice vinegar and sesame seeds. Set aside until ready to assemble.
- About 15 minutes before you are ready to eat, heat a large frying pan over medium-high heat. Coat well with cooking spray. Remove sirloin from marinade, discard of remaining marinade.
- Add to hot pan, tossing over 30 seconds or so. Due to the sirloin being so thin, it will cook quickly. For medium rare, it will only take 2-5 minutes. Time more or less depending on your choice of wellness.
- Preheat oven to 350 degrees and prepare 12 large pieces of aluminum foil. Assemble each taco with all ingredients. Wrap tightly in aluminum foil. Lay in a single file layer on a large cookie sheet. Heat for 5 minutes. Remove and serve by unwrapping aluminum foil, no utensils needed!
- Enjoy your Korean Beef Tacos!
- If you've tried this recipe, please come back, rate it and leave a comment. We'd love to hear from you!
- If you've tried this recipe, please come back and let us know how it was!
Equipments used:
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
37mg
(12%)
Sodium
829mg
(35%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1065IU
(21%)
Vitamin C
4.9mg
(5%)
Calcium
111mg
(11%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 829mg | 35% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 111mg | 11% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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