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.
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