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Korean Beef Tacos

Tana Warner
Take your Taco Tuesday to the next level with these mouth watering insanely delicious Korean Beef Tacos. Tender juicy marinated steak all wrapped inside a warm toasty tortilla topped with kimchi, cilantro and cabbage. And don't forget about the Gochujang Aioli!
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Course Main Course
Cuisine korean
Servings 6 People

Equipment

  • 1 Non Stick Skillet

Ingredients
  

Beef Bulgogi Marinade:

  • 1-1.5 ILB Ribeye or Sirloin Steak
  • 1/2 White or Red Onion Coarsely chopped
  • 1/2 Bosc Pear Diced
  • 4 Garlic Cloves Minced
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Beef Broth
  • 2 TBS Toasted Sesame Oil
  • 2 TBS Brown Sugar
  • 1 TBS Sesame Seeds
  • 2 TSP Chili Sauce I used a Thai sweet chili sauce
  • 1 TSP Fresh Ginger

Taco Fillings: To your liking

  • 12 Flour Tortillas
  • Small Purple cabbage
  • Cilantro
  • Jar of Kimchi
  • Avocado
  • Green onions

Gochujang Aioli:

  • 1/3 Cup Sour Cream
  • 1/4 Cup light or regular Mayo I used Kewpie Japanese Mayo
  • 1 Garlic clove Finely Minced
  • 1.5 TBS Gochujang
  • 1 Juice of lime

Instructions
 

  • Salt and pepper each side then thinly slice your beef, place in a medium sized bowl. ( I recommend freezing your meat 30-45 minutes prior to slicing)
  • In a separate bowl, add all the ingredients for the marinade. Stir to combine and pour over sliced beef. Cover and refrigerate for at least 4 hours or overnight for best results.
  • Heat a nonstick skillet over high heat. Once the skillet is piping hot, add the meat and brown undisturbed for 1-2 min each side. Remove from pan and set aside.
  • Pour 1/4 Cup beef broth and deglaze the bottom of the hot pan, being sure to pick up any of the brown bits. Discard the onions and pears from the marinade and pour the leftover marinade into the hot skillet. Add 1/2 tsp cornstarch and bring to a gentle boil. Continue to stir until the sauce thickens, Once the sauce thickens lower heat to low. Add beef strips back in and stir until all the pieces of meat are fully coated. Turn off heat and set aside. ( This step is optional, but I highly recommend for extra flavor!)
  • Stir Together all ingredients for the gochujang aioli using either a spoon or a blender.
  • Toast each tortilla over a hot dry skillet for approximately 30 sec each side.
  • Assemble your taco by adding the meat first to your tortilla followed by a bed of cabbage, kimchi and cilantro. Add all the desired toppings, especially the gochujang aioli!
Keyword Korean Beef Tacos
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