Best Beef Tacos Korean Style Recipes

KOREAN-STYLE BULGOGI BEEF TACOS

Korean-Style Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.

Provided by Joon Ma

Categories World Cuisine Recipes Asian Korean

Time 1h45m

Yield 12

Number Of Ingredients 25

Ingredients

2 pounds rib-eye steaks
½ yellow onion, cut into chunks
½ Asian pear, peeled and coarsely chopped
4 cloves garlic, peeled
1 (1/2 inch) piece ginger root, peeled
¼ cup sake
¼ cup soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 tablespoon rice vinegar
1 tablespoon white sugar
1 tablespoon minced garlic
2 teaspoons gochugaru (Korean red pepper flakes), or to taste
1 teaspoon sesame oil
1 teaspoon salt
5 small cucumbers, cut into 1/8-inch slices
2 green onions, thinly sliced
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
12 (6 inch) white corn tortillas
1 avocado, thinly sliced
5 green onions, thinly sliced on the diagonal
½ cup chopped fresh cilantro
2 tablespoons gochujang (Korean hot pepper paste), or to taste

Steps:

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
Remove beef from refrigerator about 20 minutes before cooking.
Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g

KOREAN-STYLE BEEF TACOS

Korean-Style Beef Tacos image

A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/3 cup sugar
5 tablespoons low sodium soy sauce
1 1/2 tablespoons chili paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steaks (sliced against the grain into thin strips)
1/8 teaspoon salt
cooking spray
8 corn tortillas (6 inch)
3 tablespoons green onions, sliced
3 cups napa cabbage, chopped
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sugar
2 teaspoons chili paste

Steps:

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

Nutrition Facts : Calories 384.9, Fat 12, SaturatedFat 3.7, Cholesterol 57.9, Sodium 1080.4, Carbohydrate 47.6, Fiber 4.2, Sugar 21.7, Protein 23.3

BEEF TACOS KOREAN-STYLE

Beef Tacos Korean-Style image

This is a very versatile Korean-style taco. You may choose to use a tortilla or lettuce leaves for your taco and the toppings can include Kimchi or anything you desire.

Provided by Daily Inspiration S @DailyInspiration

Categories Beef

Number Of Ingredients 13

Ingredients

2 pound(s) lean beef, fat removed and sliced very thin
2 clove(s) garlic minced
4 green onions, chopped
1 small onion, chopped
1 tablespoon(s) sesame oil
2 tablespoon(s) soy sauce (or tamari)
1 tablespoon(s) sugar
1/2 teaspoon(s) ground black pepper
1/2 teaspoon(s) smoked paprika
1/2 teaspoon(s) sriracha (or cayenne pepper)
1 tablespoon(s) sesame seeds, toasted
1 tablespoon(s) chili pepper, minced (if desired)
peanut oil

Steps:

Cut beef into thin slices and place in a bowl. Add the remaining ingredients (garlic through chili pepper) and mix well. Refrigerate the beef overnight if possible.
Heat peanut oil in a large skillet over medium-high heat and add the beef to the pan. Cook approximately 4 minutes medium rare) or longer to desired degree of doneness.
Meat may be placed in a toasted tortilla or in lettuce leaves. Garnish with your favorite toppings including Kimchi.