Korean Beef Tacos
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The most mind-blowing tacos EVER! Filled with everyone’s favorite Korean beef, caramelized kimchi + Sriracha mayo!
I feel like I have been all over the place these last 10 days. I was in Arkansas last weekend, then flew off to Minneapolis for a quick work trip at the General Mills headquarters, then worked at the studio in downtown Los Angeles for two days, and now I’m off to Ecuador tomorrow morning!
I literally have been all over the place. But the only thing keeping me sane right now are these tacos.
These Korean beef tacos that are absolutely to die for.
I don’t know if it’s the Korean beef, the caramelized kimchi or the Sriracha mayo, or the combination of everything neatly tucked in a mini flour tortilla.
It’s just amazing. And I’ve had about 17 of these while packing for my next trip.
Maybe I can pack 3-5 for the flight? The passenger sitting next to me probably won’t mind, right?
Korean Beef Tacos
Ingredients
For the Korean beef
- 2 tablespoons brown sugar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red-pepper flakes
- ⅛ teaspoon ground ginger
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
For the kimchi
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
For the Sriracha mayonnaise
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 2 teaspoons freshly squeezed lime juice
For the tacos
- 12 mini flour tortillas
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- ¼ teaspoon sesame seeds
Instructions
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 cast iron 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 the 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Seriously, great recipe. But, sriracha mayo whaaaaat? No, no, no. Mince some kimchi fine and mix it with homemade soy yogurt. Can you say “Oh mommy!” (umami). Julienne’d daikon is also a great topping. But NEVER forget the cilantro 🙂
WOW!! It felt like a little bit of the Kogi food truck in my kitchen, these were so good!! We moved away from LA where we were able to go to Roy Choi’s restaurants regularly…and now we miss the Korean taco flavors. This recipe was pretty close to those flavors we miss!! A few subs: Trader Joe’s Gochujang for the sriracha and instead of the cracked red pepper we had Gochugaru on hand. I wonder if regular white sugar could be used and how much. Either way- this is going into the regular recipe rotation for us!! I would even say toddler friendly as quesadilla filling. Thank you!!
These are AMAZING. My husband and I have probably made them at least 20 times, and every time it’s like we’re surprised all over again by just how good they are. We make and/or recommend them to family and friends just about every chance we get. We’re obsessed!
Incredible!
Everyone in my family loves these tacos! They do not take long to make and are absolutely delicious. I think you need to double the recipe to feed 8 people, but maybe we are big eaters. This will be in our regular rotation.
I had this today at a work lunch and loved it so much that I asked for the recipe. I made it tonight for my family since I already had most of the ingrents on hand. It got a thumbs up from everyone. Thank you!
So, so good. Never had kimchi before and we were a little leery, but gave it a try. The combination of flavors is amazing and I have already made this recipe twice for company!
Made the recipe as a bowl meal instead of tacos; served meat over white rice. No siracha available so subbed Franks Hot Sauce for the dressing. Put chopped cilantro into the slaw and topped the bowl with chopped scallions. Delish!
Very good meal. My kids and wife loved it
This was delicious – I multiplied by 4 and just scrapped in on 40 tacos – I used gochujang paste instead of sriracha, added fresh cucumber, tomato & shredded lettuce, pickled red onions instead of raw onion and lime wedges. Everyone loved it – from the 2 yo to the 77 yo.
Just a quick suggestion, please consider adding a widget for weight and temperature metric conversions for your international readers. Thanks!
I made this recipe but doubled the sauce foe the beef and marinated a flank steak in it all day. Everything else I did the same. Grilled the flank steak, grilled the tortillas. These tacos were the BOMB! I will not hesitate to make these again, my husband loved them too!
these were amazing, definitely a keeper recipe!
These Korean Beef Tacos are amazing!! We had them for dinner tonight. Made the recipe as directed. Wouldn’t change a thing. Delicious
Making these tomorrow and purchased spicy kimchi in a jar, is this ok to use? (Wildbrine) Korean style
Yummy and super easy/ fast
All I can say is these are “dam delicious!!!!” They are easy to put together…. I had no idea how great they would be!
We love this recipe! We literally made 8 times the amount…..Made for a huge gathering….used corn and flour tortillas as many of our friends are gluten free.. wrapped in personal foils with all the goodies…although we improvised slightly, we kept warm in oven for about an hour and was a huge success… I can see why you ate 17 of these! It appeals to everyone….added a little gogujang for some depth in the heat section…..thank you for your awesome recipe..you made our party a success!
How many people did you feed with 8 times the recipe? I’m also going to feed a large group (25 ppl) and wondering how much to make.
These were SO good! Made a couple of
Subs: I don’t usually buy kimchi so I shredded a cucumber and used instead. Used avocado mayo and apple cider vinegar instead of lime juice. Finally, issued coconut and cauliflower tortillas from Aldi. can’t wait to make them again!
Wow so yummy! Will make again and double the recipe!☺️
These tacos are a staple in our household! We also pickle red onions as a topping which I feel like adds a ton of flavor. Our toddlers love them too. Thanks for a yummy recipe!
Can’t wait to make these this weekend! What sides would you recommend serving with them?
Made these yesterday for my daughter’s birthday. She found the recipe and asked me to make it. I had to multiply the recipe ×6 for 7 adults and 2 children(one being an extremely picky eater at 9yrs old). Dinner was done and the picky eater said she didn’t want any. My daughter made her a taco anyway, minus the kimchi. She finished it and got up and made herself another one. … So I’d say try this recipe, it WONT disappoint!
These are not tacos. These are crack.
Everyone loved these tacos! Such amazing flavors!
Which sesame oil do you use, toasted or pure, or both? Thank you!
Absolutely delicious whole family of picky eaters loved them. very tasty, easy to make we double the recipe for family of 5 and still. no leftovers!
Wondering – is the meat just as good (or even better) reheated the next day, or best to make fresh?
Made this for a dinner party…absolutely delicious and so easy to make
So easy made absolutely delicious
Delicious! The family loved them, and I loved the easy prep. Thank you!
I made triple the batch for a gathering and it was a huge hit! I served it in an Instant Pot on warm and had the condiments on the side. Several people asked for the recipe!
Next up, my husband plans to try making a version of it with canned chicken for a paddling trip up the coast of Alaska! We will see how it goes!
Excellent as usual.
I made these tacos in February 2022 for the first time, and they were immediately a big hit with my family!! They request them aaalllllll the time now, and I think I have made them at least once a month since then! I follow the recipe exactly, and it’s incredible! For those who don’t caramelize the kimchi, please try it, it adds such a depth of flavor
and is amazingly delicious!!
20/10!! These were so good! I didn’t caramelize the kimchi because I didn’t want to dirty another pan haha. I also added fresh ginger about the size of a thumb instead of the ginger powder. Huge hit and will be in our regular rotation. ❤️
These are bomb! Highly recommend. I used ground venison and it turned out great. This will be a part of our regular rotation.
Ahmazing.
These were delicious! I agree with the other comments that 12 servings seems high. My husband and I each had 3 full sized tacos splitting 1 lb of meat (we eat a lot!). I also skipped caramelizing the kimchi and I cooked the red onions with the beef just before taking it off the heat.
This recipe was just what we needed for a boring Monday night! I didn’t cook our kimchi because we eat it for the probiotics, but I did caramelize a little extra in some leftover rice for a side dish. I always hesitate to make Korean tacos on a busy night because I’ve always used shredded meat that needs to cook longer. I couldn’t believe how good the ground beef turned out, we liked it better than the shredded version I’ve been making for years. Thank you! I find your recipes reliable every time I try them!
gud *thumbs up*
gud
These are officially in rotation at our house. They are one of the few dishes that everyone loves. I quadruple the recipe and it is still not enough.
Thanks for another great recipe
Going to make them tomorrow ..they sound delicious. Was watching 101 Mystery. And the made and look great
I lived in Austin, TX for many years, and the food truck scene there is absolutely bonkers. Among the best is one called Chillantro, and their specialty is Korean street tacos. I have been craving them lately, but having moved a couple hours north of Austin, and not really knowing of any nearby Korean restaurants or food trucks, I set out to make my own…
This one had good reviews, so I checked it out first. I was a bit skeptical because it used ground beef instead of flank steak, but I decided to give it a go, since I actually had all the ingredients on hand. I was not disappointed!
These are so easy to make – especially compared to some other Asian dishes my wife and I have made at home. Because of the simplicity, I was even more skeptical… And my wife – who recently went vegetarian to help with some health issues – asked me to cook something for her. So I made the same sauce, but put in in a mixture of pan-fried bell peppers, portabella mushrooms, and onions.
The flavor of the beef was spot on – of course, it is a bit different texture with ground beef instead of flank steak, but these are absolutely delicious. I got the smaller “street taco” tortillas, and they were absolutely perfect. I probably ate like 5 of them, lol.
My wife said that the tacos I gave her were the best vegetarian dish she has ever had. Straight up. She is not easy to please when it comes to food, so if you want to make a vegetarian version of these, go for it – you will not regret it!
I used pork belly with the same sauce. Stuck it in the broiler for a nice carmelized crust.
This recipe will make you the MVP of the house!
I have been doing a year of Taco Tuesdays and this popped up in my list. Definitely one of the more unique recipes I’ve come across, and one that I will DEFINITELY be making again!! Deeeelicious. The kimchi was such a pleasant addition. A great meld of different food cultures.
Outstanding. Zero leftovers!
Making these Friday night – what do you suggest to serve with them? Can’t wait!
The ground beef mix was terrific. I’m not a fan of kimchee–to be honest, I’ve not tried it often, and none I’ve had was homemade. Millions of folks can’t be wrong, so why did I hate the 3-4 samples I tried? I added sesame oil, soy, brown sugar, and rice vinegar to finely chopped cabbage. Then I thought–why on earth would anyone use sriracha with “Korean” tacos? Doesn’t sriracha scream Thai? Instead, I used 1 T of gochujang, which I bought in my local–rural, mid-Atlantic–supermarket. These tacos were delicious!!!
Just Yum! I don’t even like ground beef that much but loved these. All ingredients are available year round which is awesome too!
Absolutely loved this recipe! Thank you for Sharing! It was so simple yet so dynamic and delicious!
I did substitute mother-in-law‘s kimchi for making my own and sir Kensington‘s Sriracha mayo.
These are now my favourite tacos!! I love Korean food and the taste of these with the flavours of the kimchi and Korean inspired accompaniments were amazing! The only thing was this recipe makes quite a small mixture for 12 servings, I would say probably 6-7 servings.
These were freaking amazing! A great new recipe for ground beef. I can’t wait to make them again, nothing was left in the pan.
I made this for my husband and for myself just made another portion of the sauce but on tofu (cuz I eat plant based) and it was very good both ways. I will say he ate 3/4 of the food so idk how it’s supposed to feed more than 2 ppl. Maybe as one of many appetizers?
We loved this! Agree with others there is no way it serves 12. I doubled the meat and its ingredients. Otherwise, it is damned perfect. An alternative to tortillas is lettuce leaves. Yum!
So tasty! A great weeknight meal. I try to eat more plant based so used TVP for the meat and vegan Mayo and it was delicious!
Easy recipe. I used 1 lb. ground beef to fill 12 mini tacos with about 2 tb of mixture. Next time I’ll use cream instead of mayo. Great spicy dish!
These tacos are delicious and a great way to change up taco night. We followed the recipes and did not make any substitutions except we made a pound of ground beef and doubled the amount of the brown sugar/soy sauce sauce.
I haven’t made them yet I plan on making them for dinner tonight but I am checking out reviews first
Hey I’m going to make these tonight! Question, I bought kimchi from a farmers market last weekend and it came packaged with spices and what not. Usually I put it in my ramen but I’m interested in trying it in these tacos. Will it work for the kimchi in this recipe? I’m concerned about the spices in the kimchi I have purchased unless that how it’s supposed to be? Honestly it’s the first time I bought kimchi anywhere so I wouldn’t know what it’s supposed to look or taste like originally. Thanks for the recipe, I’ll be anticipating your brief response 🙂
I can only find vegan gluten free kimchi. Will that work or should I keep looking for regular kimchi?
All kimchi is vegan and gluten-free. There are no animal or wheat products in it. Sounds like the company is just trying to jump on trends and charge more money!
that’s not right. Kimchi almost always has fermented shrimp paste and/or fish sauce, but there are vegan versions out there that exclude those
My oldest is a very picky eater but this is one of her favorite things for me to make her. We hardly ever eat traditional tacos anymore because this is a family favorite. Thank you so much for this recipe. We sometimes use ground turkey instead of beef and they are just as delicious any way we make them.
These are absolute winners.
I’ve made these about 4 or 5 times – I now substitute the ground beef for beef strips, double the sriracha and lightly toast the tortillas in a sandwich press before serving.
Better then EVER
So good! Made them paleo compliant with a couple substitutions. Will definitely make again!
Made this recipe tonight and was outstanding. Very easy as well. Will definitely make again and again. Next time will carmelize more kimchi to add more to each taco.
I love this recipe! I like to pair these tacos with some Korean cheesy corn. Yum!
Holy heck, these were delicious. Didn’t change a thing. Thanks for a great recipe.
To Steph I was wondering if u are gonna use sour cream instead of mayo or what kind of cream did you mean in your review?
Excellent recipe! Very easy.
I love the sweetness of the Korean beef.
Thank you so much.
I made this last night and it was a hit. I had to quadruple the recipe for 10 people. I used two 16oz jars of Kimchi and 4 lbs of meat. I made a slightly different sauce in order to have enough (I had more than enough, some people just used straight up Siracha sauce) with 1 C sour cream and 1 C mayo, 2 t garlic powder, 5 T lime juice, a dash of salt and quite a bit of siracha. I made white rice as a side and it went fast because they used it on the tacos. I also used corn tortillas and learned that if I put them in layers on parchement paper and nuke them for 30 secs in the microwave then place them in a zip lock I could prepare them in advance. I made bowls of toppings – cilantro, red onion, scallion and limes and a bowl of nappa cabbage salad. Thanks so much for this recipe, I was hesitant because I never cook with sugar, but I did and it was delicious.
What’s the Napa cabbage salad that was made
These turned out fantastic. It is going to be a staple in our household. It was simple and easy to make and everyone enjoyed them.
I made this last night, and my family loved it. I used gochujang instead of red pepper flakes (heaping 1 t.), and had spicy kimchi, so I toned down the siracha in the mayo. Made a double batch, and served it over rice or in hard shell corn tortillas, because I didn’t have soft tortillas in the house. It was damn delicious!
Wow!! Made these and regular taco meat. Not sure if anyone touched anything besides the Korean tacos. Thank you for the recipe!!
Just made this for dinner have a busy afternoon. Of course had to do a taste test…OMG!!!!! THESE ARE DELICIOUS!!!!
Made this for my Wife and I to eat during the superbowl. Came out great! But I may cut back on the Sriracha a little and a little less brown sugar. Other than that it was excellent. I made homemade tortillas which added to the yumminess.
These tacos are the BEST! Everyone, including the 2 kids and picky hubby, loves them. These are in regular rotation at our house.
My family went nuts for these tacos. Interestingly, the beef – when eaten alone – doesn’t seem that flavorful or interesting. But, once the tacos are assembled, wow. Thank you for an easy, yet amazing, recipe.
Always delicious, I crave these – the kimchi is just delish! I had left over roast chicken and used it instead of the ground beef, plus I used lettuce wraps – one of my very favorite recipes of all times – Happy New Year 2021
Great! delicious!
Thank You
So delicious! My family loved it, even my kids. This will for sure be in regular rotation!
This is a great recipe, but I have a hard time understanding how it is 12 servings? They just be tiny. I am using mini street tacos too. I made triple the batch and I wouldn’t even say it’s 12 servings. Like someone else noted, .5 pounds of beef is definitely not enough.
My favorite twist on tacos that I’ve ever had. How have I been missing these all my life, a haiku-
For twenty five years.
Quarter century, without.
Now, tacos forever
My teenage son wants this recipe on heavy rotation! FABULOUS 🙂
I’m not even a fan of beef typically, but this is one of my favorite meals EVER! Thank you for making my tastebuds happy.
Soooo good! This was so fast and easy make!
Very good!!!! Easy and fast as well 🙂
Delicious! The mayo was delicious; subbed the Sriracha for Go Chu Jang since that’s what I had on hand. Followed the recipe for the beef…but served it with rice and kimchi on the side, shredded napa cabbage and carrots for the taco toppers to keep it simple (and I was pressed for time!)
Thinking about making these tonight. I love all of your recipes to date, but we don’t eat flour tortillas …will they taste as good on corn tortillas?
I made with corn tortillas and it was great!
Agree. Charred corn tortillas! And I read the reviews beforehand so I know to expect deliciousness so I doubled the recipe. So glad! My family loved it! Thanks
SFMart.com is a great online store for Korean food items that’s reasonably accessible to English speakers
These were amazing! We got a new range top today and wanted to make a fun, new to us recipe, but one that also seemed pretty easy to try out our new cooking station and these definitely hit the mark. Super easy to make and super delicious. Definitely will make these again.
This was very tasty. I ended up making more sauce and also adding a touch of flour for sticking purposes because my meat was a little dry. Otherwise perfect!
Can you really get 12 tacos with 1/2 pound of ground beef? That seems like such a small amount.
That’s what I was wondering.
I plan to use your IP Korean Beef recipe for my filling as opposed to the ground beef. I am looking forward to it! I have been experimenting with Kimchi.
If my picky, spice-averse hubby loves it, then . . . . . Truly delicious!
these are the bomb!
Delicious. We had everything to make them at home. Bonus! Two of us wrapped it in cabbage leaves instead of tortillas. Awesome.
I had never had Korean tacos before so I didn’t know what to expect…so good!! This has definitely become one of our favorite recipes. So flavorful!!
I made these last night and they were OUTSTANDING!!! Followed the recipe exactly with 2 exceptions – used grain free mini tortillas instead of flour, and doubled the recipe thank goodness – we ate most of it! Highly recommend this recipe. Very easy.
I just made these!
I’m pretty sure I messed up the meat. I used ground turkey. I thought I used 2 lbs so I doubled the sauce. I think I actually used 3 lbs so I had to add a little more soy sauce mixture.
Despite my inept recipe following abilities, these were delicious! My family liked them too!
Yum! Yum!
Thank you!
These tacos were great! They are packed with flavor: sweet, spicy, sour, salty. My husband loved them and asked me to make them again soon. My 9 year old even asked for a taste and ended up eating a whole taco! His first time eating kimchi was a success! Thank you for the recipe. I was looking for something different from what I usually make…and this was worth the gamble!
amazing,my granddaughter made these, the whole ffamily loved them and the flavor was wonderful, not too hot and made you want to eat more. made sure she gave me the recipe!!!
When it comes to tacos I’ll trust the Koreans.
Incredible!!!! And to stretch out not having to cook (too much) I made rice for Korean Bowls the next day. Just added all the leftovers. During this COVID-19 quarantine my kids average eating every 18 minutes. My son added a fried egg to the ‘tacos turned bowls.’ His views is pretty much…add a fried egg to anything. Side note: he will survive college. I digress…this was a really great recipe.
Yep, mind-blowing.
These were a fantastic twist on regular tacos! My husband kept commenting on all the layers of flavors. I am making for the second time tonight!
Dang, this is good! What a combination of delicious flavors! I’ve made this several times and use thinly sliced top sirloin – freeze it the night before and put in the fridge in the am and it’s easy to slice. I also toss on some cilantro and scallions but it’s the combo of the sweet soy with spicy, carmelized kimchi snd sriracha Mayo was that takes this to smother level – fantastic!
Just made these last night for the first time. Wow! So easy and delicious!
Great! I subbed portobello mushrooms for the beef, and used vegan mayonnaise, to make it vegan. I also added some spicy kimchi juice to the marinade. I made them for my husband’s birthday dinner and he said they were the best tacos we’ve made.
You completely altered the recipe (called it great) and then left it 4 stars? What kind of monster are you.
Peter…this was the best comment I’ve seen all day! #truth
Making something vegan is totally altering? Ummm, no.
Amazing!! I’ve never had anything like this and am so excited to have a new favorite! I used a coleslaw cabbage mix because it is near impossible to find cool veggies in Montana and it turned out beautiful and oh so delicious. Thank you!
This is Kelly again and I thought it was important to share that instead of using ground beef, I used thinly sliced beef from our own steer. It was tender and perfect with this sauce.
This is a wonderful dish! We’ve probably had it 10 times in the past 6 months. I double everything and mix some flour in with the ground beef & sauce at the end so it sticks to the beef better instead of dripping out of the tacos.
I can’t wait to try this! It looks amazing. My one challenge is that I’m allergic to sesame seeds! Do you have any suggestions for an alternative? Thank you!
You can omit, Emily. 🙂
Quick question on the pepper flakes. Ate you using crushed red pepper flakes you would find in a pizza shop or are they specialty Korean pepper flakes? Thanks for the recipe!!!
Was wondering what is Kimichi and where can I find it? Does it have to be fresh or can it be canned or from a jar? I live in southwestern Kansas!
I Want the best possible results!
OMG! This is Delicious! Never had Chimchi before and I will definitely have again. Thank you for the experience of tasting this flavor packed tacos!
I made these for dinner the other day and WOW. So flavorful! The sweet and spicy sauce on the meat with the crunch of the red onion… Heavenly. The kimchi was an excellent addition too! I’ve never had it cooked this way before and it was so good. Only thing I did different – I only had over a lb of ground beef and didn’t want to divide it up into 8 oz. So I cooked the whole lb and then just doubled the sauce so everything was coated. Yummy! Thanks for the delicious recipe.
These are fabulous! easy, quick an simply the best!
These are definitely mind blowing!!!! Thank you so much for this receipe. I have made them several times and shared the receipe with my adult children, we all swear we could eat them everyday and never tire of them.
This is very delicious, and a great recipe
Soooo good, thank you for a great taco now my favorite
Wow, this recipe was so unique, but, so good. Loved it. Have made it three times now… it’s a keeper!
Wow! Amazing tacos. So easy to make, and they came out really well 🙂
Aren’t they great? Thank you for your feedback, Nina!
Love these tacos! I am vegan and this recipe was really easy to veganize. I substituted the beef for Gardein Beefless Tips and swapped out the dairy mayo for a vegan mayo. I also bought vegan kimchi from Wegman’s. So good. This recipe is a keeper!
Your vegan version sounds amazing, Nicole!
Just finished dinner and got rave reviews from my foodie family! They loved it and it’s a keeper for sure. I doubled it and we don’t have much left over for our family of 4 adult eaters. I added a pinch more sugar to the kimchi but didn’t change much else. It hits all the notes; sweet, sour and spicy. I served it with spring greens tossed with a peanut sesame dressing. This would be great for a party. Thanks so much!
Oh my GOD made the Korean Tacos dish and the family loved it. No left overs I used the soft mini tortillas bowls instead of mini taco soft tortillas. So much flavor packed with this recipe I will be doing this dish again, again, and again thank you guys.
One of the best meals I’ve eaten in a long while, thank you Chungah! This was perfect.
My husband and three year old loved it! We were in a food rut, so this was a welcome change.
That’s so great to hear! 🙂
How many calories is in these?
Hi Noelle! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
These are delicious! I prefer to use shaved beef for the texture but otherwise followed the recipe. We use lettuce wraps rather than tortillas, I think they are even better .. a flavor explosion! served with Asian slaw – looking forward to my leftovers for lunch
Flavor explosion is the perfect description! Thanks, Marta. We’re happy you enjoyed them!
These were delicious! Made with coconut aminos instead of soy sauce. Toasted the tortillas (corn and flour) in oven at 350 for about five minutes or until the flour ones bubbled up a bit. Made with sautéed zucchini and cherry tomatoes and corn as a side. Wasn’t really that Korean inspired but it worked . Thank you for the easy and inexpensive recipe— I had all but kimchi and cilantro around already !
Thank you for your feedback, Christie!
These are amazing! I made them for the first time last week and my Husband and I loved them. So full of flavor. The Sirarcha mayo sauce makes it come to life. Im making them again this week too 🙂
The sauce is the best! Thanks for sharing!
This recipe sounds great and although I haven’t made it, I’m curious how a half-pound of meat translates to 12 servings/tacos???
Lauren, serving size is simply an estimation. It also truly depends on how much meat you add in your tacos so if you prefer more meat, you would fill less tacos.
This was incredible. I couldn’t get enough! It’s so tasty and easy to make. The carmelized kimchee was just the right addition to this dish, and every ingredient was an integral part of the taste experience. I will be making this again many times.
The kimchi is amazing! Glad you liked it! 🙂
Aside from being one of the more professional looking things I’ve made (I even took a photo of it, which is the most millennial thing I’ve done in a while), these were very good. I’m giving it 4 out of 5 since I thought they were a touch on the sweet side. I’m going to halve the brown sugar next time. I also had trouble caramelizing the kimchi, but I think I just had a little too much liquid in it and not enough heat. I don’t look for perfect recipes, I look for recipes that I can perfect for me, and this is one of the best I’ve found in a while. Thank you!
WOW! These little beauties were a homerun with the kiddo. Only change I would make is to double the recipe because we can eat these forever.
Great recipe. Thank you so much!!
Awesome!
I made this easy dish tonight and it checks all the flavor boxes. This is an awesome recipe!!
Great!
I cannot wait to try this, all your recipes are fabulous!! I do have a question:
Can I substitute saurkraut for kimchi? I know there are differences in the two, I just don’t have kimchi or time to go get it. I have all other ingredients including any Korean/Asian spices I might need to substitute ( I do a lot of cooking with Asian ingredients)
THANK YOU!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know! 🙂
Fabulous!!! and really a 30 minute meal!! I had leftover rare steak that I sliced very thin and used instead of ground meat and I used lettuce as a wrap – husband used flour tortillas. Both were amazing! Husband also loved them. Could serve at a casual get-together or small ones as appetizers – these are better than most restaurants!
Thanks for your feedback, Marta!
Delicious!!! We used Elk Meat instead of Beef and tasted amazing! We also used flour tortillas instead of corn. Definitely making this meal again. Thank you!
That sounds very good!
I do not often comment on recipes, even when they are great, but this one was stellar in my book and I felt compelled to share. I am often looking for that combination of sweet/savory/spicy, and with that hit of Kimchi (which I have NEVER tried until this recipe)…WOW!
I love your take on fusion recipes and this one did not disappoint! I used carne asada (skirt steak) and did street style tacos, because I only had little corn tortillas, and they were delicious in every bite.
If you are on the fence with this one, take the risk. It was delicious and I am happy to have some leftovers for lunch!
Thanks for sharing with us, Candice!
These are so FREAKING DAMN good!! Making them for the second time tonight.
I made these tonight and my whole family loved them. I have three little people, ages 7, 5, and 1. All three are with no complaints and cleared their plates. Thank you for this fabulous recipe! Not only was it delicious, but it was quick and simple to make. Two thumbs up!
Oh wow! We’re happy to hear it was such a big hit!
The most mind-blowing tacos ever!!!
Oh my goodness. These tacos. I made them the other night and they were spectacular! Thanks for the recipe!
Is it really only 1/2 lb beef and yields 12 servings?
12 servings = 12 tacos. The number of servings depends on how you want to serve these (ex. appetizer, main, etc.). Hope that helps, Sarah!
This is the most mind-blowing tacos ever!!!
what would you recommend as a side to go with the korean tacos?
Tortilla chips or french fries would go so well with this! 🙂
This recipe is amazing! I didn’t have kimchi so I caramelized onions with sesame & vegetable oil and added pickled carrots and daikon to the tacos. My entire family LOVED them. Thanks for the awesome recipe ☺️
Sounds yummy!
This looks scrumptious. I was wondering however if one could use kochujang with perhaps soy sauce and sesame oil for the beef stir fry ingredients? Unsure of the ratios here? Would appreciate your expertise! Thank you for always producing such delicious recipes!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Huge hit with everyone!! I wondered how the kimchi would go over with the kids, but the caramelization mellowed it nicely. This will be made often
Awesome! Thanks for sharing with us.
I can’t wait to try this recipe. Taco is always my favorite dish to go, and I love Korean beef! What a combination. Thank you for sharing!
Could the ground beef be substituted with thinly sliced flank or skirt steak that was marinaded in the soy sauce mixture?
Yes, of course! What a great idea!
There’s a lot of stupid people on this site.
What is Sriracha? What is kimchi? Do Koreans actually eat?
WOW!!
Not everyone who reads blogs is as worldly as you are. This newfangled interweb contraption serves all types: from snobs to those trying to broaden horizons and everyone in between.
Apparently there are complete jerks on here as well!
BTW, your comment should have said “There are a lot of stupid people on this site”. The way you wrote it is saying “There is a lot of stupid people on this site” which isn’t proper grammar. It just goes to show that everyone has strengths in different areas. They don’t know what kimchi is and you don’t know proper grammar.
I understand your frustration with the above comment. However, his grammar is correct. There is a lot of stupid people on this site. In this sentence, LOT is the subject of the sentence, is singular in form, and a noun. IS is the verb which is singular and describes the singular noun, LOT. OF STUPID PEOPLE and ON THIS SITE are prepositional phrases.
Respectfully, LOT is not the subject of the sentence “There are a lot of people…” A Lot is used as a quantifier (an adjective) and quantifiers are never subjects. People is the subject of the sentence; therefore, you use are. Consider these examples: A lot of people ARE there. A Lot of oil IS necessary for this recipe. “People” is driving the verb choice, and “oil” is driving the verb choice– not “a lot.”
Now let’s get back to the delicious Korean Tacos!!! 🙂
Made these tonight and HOLY delicious. I’m pretty sure everything on your site is yummy as I’ve tried three recipes and all are keepers. Just subscribed to your emails! Thanks for the yummy meal.
Thank you, Megan!
These look delicious! Any tips on how to prep the tortillas before filling? The ones in the picture look beautiful and toasty 🙂
They were toasted for photographic purposes. 🙂
Can you please tell me the tortillas you used? Did you roast them in a dry pan as they look puffy? Also, can this be made with chicken?
They were toasted for photographic purposes. And yes, you can substitute ground chicken.
Do you have a recipe for shredded beef vs ground beef?
Not at this time.
Oh my lord, these are SO good! I used leftover steak, which I chopped up and sauteed with the sauce for the beef. SO good. And that sriracha mayo though… Sadly, no leftovers for my lunch tomorrow.
You’ll just have to make more next time! 🙂
Absolutely amazing!! Bursting with flavor!
Can you use corn tortillas instead? This recipe looks delicious! Can I easily double this?
Absolutely!
Do the Korean have tacos? Anyway, the recipe sounds delicious!
Of course they do! 🙂
This is soooo delicious, and fast when you are in a hurry! Thank you so much for this recipe!! I tweaked it a little since my family prefers meat-free dishes, and used veggie crumbles. Instead of the kimichi, I thinly sliced some cabbage and added it to the sesame and stevia. It was all a hit!
Amazing!
You are the greatest, I love your recipes, and they are so good. I love good spaghetti sauce, and so does my Sheltie. Yes, she eats cooked food and not that uck dog food!!!!
You were in Arkansas and I missed you? I’m so sad! We are living off of your recipes (modified for gluten free). Love your food-hopefully I won’t miss you next time!
what is Kimchi and where do you get it:
Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.
Where do I get kimchi? Does it come prepaeed, as in, fermented?
Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.
I used to order kimchi in a korean/chinese restaurant that no longer exists. I love kimchi and have looked up recipes only to find that the marinating process is too time consuming. Do you have a quick way of accomplishing this?
I use store-bought kimchi. 🙂
Hi, I want to make these but I’m not sure Sriracha is. Is it a sauce? Can I buy it at Walmart or do I need to go to our local Asian store? The only Kimchi I have seen is in a jar. Is that the one I should buy? Thank you and I do enjoy your cookbook I purchased.
1. Sriracha is a type of hot sauce. It is available in most grocery stores.
2. Kimchi can also be found in most grocery stores such as Whole Foods. It is typically sold in a jar in the refrigerated aisle.
Can’t wait to try these!
These look AHMAZING!! I wish I could just eat them and not have to make them, HaHa but, thank you for the recipe. I’m inspired to go shopping and roll up my sleeves to make a few of the babies
Where can I find kimchi? Local supermarket or speciality Asian market. How is it sold – can, jar, fresh? Thank you. This taco sounds so good and I want to try as soon as possible.
Kimchi can be found in most grocery stores such as Whole Foods. It is typically sold in a jar in the refrigerated aisle.
Kimchi is also easy to make at home and so inexpensive that way. I searched for a recipe on here, couldn’t find one, I’d love to see a kimchi recipe how you make it!
I’d also love to see a kimchi recipe. I have one that I use, but I’d love to try a different one.
Lady you never fail to amaze. Trying these asap!!! All your recipes are fab. In the short time that I’ve known about this site it has far surpassed any other recipe site. Thank you! Now, how do you stay so slim?