Best Spicy Korean Steak Tacos With Kimchi Recipes

Korean Beef Tacos image

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 18

2 tablespoons brown sugar
2 tablespoons reduced sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red-pepper flakes
Pinch of ground ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
8 ounces ground beef
2 teaspoons sesame oil
1 cup chopped kimchi
1 teaspoon sugar
1/4 cup mayonnaise
1 tablespoon Sriracha
2 teaspoons freshly squeezed lime juice
12 mini flour tortillas
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds

Steps:

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 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 small 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.

Korean Steak Tacos image

Provided by Curtis Stone

Yield Serves 6

Number Of Ingredients 18

Steak
1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
Tacos
1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
1 large carrot, cut into 2-inch-long matchstick-size strips
8 scallions (white and green parts), thinly sliced on a sharp diagonal
1/2 cup lightly packed fresh cilantro sprigs
Twelve 6-inch corn tortillas
Guacamole for Lindsay

Steps:

1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
2. Prepare an outdoor grill for medium-high cooking over direct heat.
3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Korean Beef Bulgogi Tacos with Kimchee Slaw image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Canola oil, for frying
12 round wonton wrappers
1 cup fine julienne scallions
1/2 cup brown rice vinegar
1/4 cup sugar
3 tablespoons soy sauce
2 tablespoons Korean chile flakes
2 tablespoons sesame oil
12 cloves garlic
3 onions, cut into chunks
1 1/2 cups soy sauce
1 cup red wine
1/4 cup sesame oil
2 pinches black pepper
2 Korean pears or Gala apples, cored and cut into chunks
1 pineapple, peeled, cored and cubed
1 pound beef rib eye, sliced thinly
1 Korean pear or Gala apple
1 cup prepared kimchee, drained well and minced

Steps:

For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.