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Korean Beef Tacos Recipe

Korean Beef Tacos Recipe

Korean beef tacos are a wonderful combination of everything you love in Mexican and Korean foods. Make them for a family meal, and everyone will be eternally grateful to you!
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Course: Main Course
Cuisine: American, Korean, Mexican
Keyword: Korean Beef Tacos
Level of Difficulty: Medium
Dietary Preference: None
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 619kcal

Equipment

  • Knife
  • Chopping Board
  • Whisk
  • Bowl
  • Container
  • Fork
  • Skillet
  • Grater
  • Garlic Press
  • Kitchen turner

Ingredients

  • 1 pound flank steak
  • 4 tablespoons sesame oil
  • 6 tablespoons rice vinegar
  • 6 tablespoons soy sauce
  • 4 cloves of garlic
  • 1 tablespoon ginger
  • 6 tablespoons brown sugar
  • 1 teaspoon ground black pepper
  • 6 tablespoons hot water

Creamy taco sauce:

  • 0.5 cup cream
  • 0.33 cup mayonnaise
  • 1 clove of garlic
  • 1 teaspoon hot sauce
  • 2 tablespoons lime juice

Others

  • 12 small tortillas
  • 0.75 pound purple cabbage, thinly shredded
  • 0.75 pound white cabbage, thinly shredded
  • 1 tablespoon of parsley, finely chopped
US Customary - Metric

Instructions 

  • Peel and press the garlic. Peel and grate the ginger.
    Garlic Cloves And Ginger
  • In a large bowl, whisk soy sauce, rice vinegar, sesame oil, and brown sugar together. Add black pepper, most of the crushed garlic, grated ginger, and hot water. Continue to mix vigorously.
    Whisk Soy Sauce
  • Slice the beef into thin strips and put them in a food container.
    Slice The Beef
  • Pour the marinade over the beef and stir well. Marinate the beef in the fridge for 4 to 24 hours.
    Marinade Over The Beef
  • Heat a large skillet on the stove over high heat. Pour both the beef and the marinade into it.
    Cook The Beef Bulgogi
  • Leave the beef alone for about 2-3 minutes. After that, cook it for another 5 - 6 minutes, stirring regularly.
    Leave The Beef Alone
  • Add the sour cream, mayonnaise, lime juice, hot sauce, and the remaining garlic to another bowl. Mix well until creamy.
    Whip Up The Taco Sauce
  • Mix shredded cabbage with finely chopped parsley to make a coleslaw. Season with lime juice and salt.
    Mix Shredded Cabbage
  • Heat the skillet over medium-high heat. Toast the tortillas on each side for about 1-2 minutes or until browned.
    Spread the sauce, beef bulgogi, and coleslaw on each tortilla. Top with more sauce and parsley. Serve immediately.
    Creamy Sauce On Each Tortilla

Video

Notes

  • The total time is for preparing 6 servings.
  • The longer the beef sits in the marinade, the better it will taste. But the marinating time shouldn’t exceed 24 hours.
  • Most store-bought tortillas are precooked, so you can skip toasting them.
  • You can add more hot sauce to the taco sauce if you like spicy food.
  • In case you want to save the tacos for later, store the ingredients separately and don’t assemble the dish immediately.

Nutrition

Calories: 619kcal | Carbohydrates: 52g | Protein: 26g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1619mg | Potassium: 673mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1050IU | Vitamin C: 57mg | Calcium: 188mg | Iron: 5mg