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?
Tools For This Recipe
Large cast iron skillet
Korean Beef Tacos: Frequently Asked Questions
Not at all! Ground pork or ground turkey can be used instead of ground beef.
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.
Yes! You can freeze the Korean beef leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop (adding a tablespoon of water as needed).
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?
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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.