Korean Beef Tacos (Printer-Friendly Layout)
Gochujang beef and tangy kimchi tucked in tortillas—your gateway to a bold Korean-Mex bite.
# Ingredients You'll Need:
→ Beef Mixture
01 -
Salt and black pepper, to taste
02 -
5 g fresh ginger, minced
03 -
3 garlic cloves, minced
04 -
15 ml sesame oil
05 -
13 g brown sugar
06 -
15 g gochujang (Korean chili paste)
07 -
30 ml soy sauce
08 -
450 g ground beef
→ Sauce
09 -
Splash of sesame oil
10 -
15 ml soy sauce
11 -
15 g gochujang
→ Taco Assembly
12 -
Lime wedges, for serving
13 -
15 g green onions, thinly sliced
14 -
15 g fresh cilantro, chopped
15 -
150 g kimchi, chopped
16 -
8 small corn or wheat flour tortillas
# Step-by-Step Instructions:
01 -
Pop some lime wedges on the side and dig in right away for extra zest.
02 -
Fill each warm tortilla with a generous spoonful of beef. Pile on the kimchi, sprinkle with cilantro, and finish with some fresh green onions.
03 -
Fire up your griddle or a clean pan to medium. Flip each tortilla for about 30 seconds per side, just till they’re bendy and soft.
04 -
Drizzle the spicy sauce over your cooked beef, giving it a good stir. Let it all bubble together for another 2 to 3 minutes.
05 -
Crank up a big skillet on medium-high. Drop in your marinated beef, breaking it up while it cooks. Sauté about 5 to 7 minutes till it’s fully browned. Get rid of extra fat if you need to.
06 -
Mix gochujang, soy sauce, and a splash of sesame oil in a tiny bowl. That’s your spicy topper. Leave it aside for now.
07 -
Toss ground beef in a bowl with soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger. Make sure everything’s coated, then cover it up and let it sit for at least 15 minutes.
# Extra Tips and Tricks:
01 -
Play with the amount of gochujang to get the heat how you like it. Switch up toppings if you want.