Easy Korean Beef Tacos and Quick Kimchi

An Alternative to the Kogi Truck

I was elated when I found Kathleen’s blog because most of her recipes are up my alley. Absolutely drool-worthy!

Just when I settled on which one I wanted to try, up pops this Korean tacos recipe. Hello, Korean tacos! The other recipes were quickly pushed aside but have not been forgotten.

It had been years since I had these. You guys don’t know this, but I was one of those who stood in line for hours waiting for the Kogi truck when it was all the rage. Korean and Mexican food fusion is amazing.

What I love about Kathleen’s recipe is that she pairs it with quick kimchi. While kimchi is a bit of an acquired taste, it’s becoming more popular as time flies. What I love about making my own is that it’s customizable. This kimchi recipe is mild, quick, and pairs perfectly with beef.

And if you’re entertaining, these Korean tacos will certainly thrill you and your guests. The zingy spice is what makes them so craveable.

The Ingredient List

You can get most of the ingredients at any supermarket. The only one that might be a challenge is the Korean paste. It’s a bold, sweet, and spicy paste called Gochujang, and it packs a whole lot of punch. It’s now a must-have in my kitchen.

1. Kimchi – Napa cabbage, kosher salt, red pepper flakes, sugar, fish sauce, garlic, ginger, scallions, and carrots deliver the classic Korean condiment perfect for taco fusion. And if you have time to let it ferment, it’s even better.
2. Beef – Sirloin was my choice, but you can use boneless ribeye for more tender results or flank steak for a more economical albeit less tender meat.
3. Bulgogi Marinade -Garlic, yellow onion, scallions, low-sodium soy sauce, sesame oil, brown sugar, black pepper, and gochujang (fermented Korean red pepper paste) flavor the beef for pure deliciousness.
4. Taco Fillers – Corn tortillas, sour cream, sriracha, toasted sesame seeds, cilantro, avocados, and limes take Korean beef tacos over the top.

How to Make Korean Beef Tacos and Kimchi

Quick Kimchi

• Napa Cabbage – In a large bowl, add sliced napa cabbage with enough water to cover the cabbage. Add salt, mix thoroughly, and set aside for about 10 minutes. (Photo 1)
• Spice Paste – Combine the red pepper flakes, sugar, fish sauce, garlic, ginger, scallions, and shredded carrots into a paste. Set aside. (Photos 2-3)
• Drain the napa cabbage, rinse thoroughly, and pat dry. Add the paste to the sliced cabbage and thoroughly mix with your hands. (Photo 4)
• Pack the kimchi mixture in a jar or plastic container. Press the contents down to protect the kimchi from being exposed to air. Use it right away or keep it at room temperature to ferment for a few days (make sure it’s submerged under brine if fermenting). The flavor will intensify if allowed to ferment.

Bulgogi Beef

• Prep Beef – Slice beef and onions, set aside. (Photo 5)
• Marinade – Combine the garlic, onion, scallions, soy sauce, sesame oil, brown sugar, black pepper, and gochujang in a large bowl. (Photo 6)
• Marinate – Mix beef into the marinade, thoroughly coating the meat. Cover and refrigerate for at least 1 hour. (Photo 7)
• Cook – Drain the beef and reserve the marinade. Heat a large frying pan or cast iron skillet over medium-high heat until hot. Then add the beef and cook to desired preference, 3 minutes or more per side. (Or grill it.) (Photo 8)
• Cut – Remove from heat, chop into bite-sized pieces, and set aside. (Simmer the reserved marinade to kill raw meat bacteria, and serve it on the side.)

Assembly

• Heat the tortillas in a skillet, flipping each tortilla until hot and pliable. Or heat them in the microwave for a few seconds.
• Serve two corn tortillas per taco (or one flour taco). Add the bulgogi, kimchi, sour cream, sriracha, toasted sesame seeds, cilantro, avocado, and a squeeze of lime. Serve hot.

Enjoy!

Recipe Notes

1. For longer fermentation, sprinkle the salt at a 2-3% ratio of salt to cabbage. If the napa cabbage weighs a kilo, add 20-30 grams of kosher salt. Mix well, cover, and let set for about three hours. The salt will extract the juice of the cabbage for your brine. Add the paste, mix well, and pack into glass jars. Make sure the brine covers the cabbage at all times. Add more brine as needed and let ferment for about three days.
2. Double the bulgogi marinade for the beef and reserve some for additional sauce for the tacos. Simmer it for a few minutes to kill bacteria from the raw meat, and serve it on the side.

More Tasty Fusion Recipes to Try

1. Bang Bang Shrimp Pasta
2. Stuffed Turkey Legs
3. Chili Cheese Fries
4. Hawaiian Macaroni Salad
5. Banana Pudding Cheesecake