Korean Bbq Beef Tacos Recipes

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KOREAN BEEF TACOS



Korean Beef Tacos image

This recipe is from Laura's Cookbook, The Taco Tuesday Cookbook. Wait till you try these tacos - the Asian-flavorred beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.

Provided by Laura Fuentes

Categories     Dinner

Time 4h10m

Number Of Ingredients 18

1/4 cup soy sauce
1/4 cup honey
1/4 cup toasted sesame oil
1/4 cup hot water
4 garlic cloves, grated
1 tbsp grated fresh ginger
1 tsp freshly ground black pepper
1 1/2 pounds skirt or flank steak, very thinly sliced against the grain
12 corn tortillas, store-bought or homemade, warmed
1 small head purple cabbage, thinly sliced
1/4 cup fresh cilantro, chopped
1 avocado, pitted, peeled, and sliced
Sriracha-Lime Dressing
1 lime, cut into wedges
1/3 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 tsp garlic powder

Steps:

  • In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
  • Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
  • Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
  • Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
  • In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired.
  • Use immediately or transfer to an airtight container and refrigerate for up to 5 days.

Nutrition Facts : ServingSize 2 tacos, Calories 621 calories, Sugar 19.8g, Sodium 856.7mg, Fat 30.8g, SaturatedFat 8.8g, Carbohydrate 55g, Fiber 9.3g, Protein 35.3g, Cholesterol 103.1.mg

KOREAN BEEF TACOS (BULGOGI) RECIPE



Korean Beef Tacos (Bulgogi) Recipe image

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 4h8m

Number Of Ingredients 17

4 Tbsp sesame oil
4 garlic cloves (minced)
1 Tbsp fresh ginger (grated (optional but nice))
1/4 cup soy sauce
1/4 cup packed light brown sugar (press it into the cup)
1 tsp ground black pepper
1/4 cup hot water
1 1/2 lb flank steak
12 to 14 Small (6-inch flour tortillas (use corn tortillas for gluten free))
1 small Purple Cabbage
1/3 bunch cilantro leaves
1 avocado (sliced)
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice ((plus lime wedges to serve if desired))

Steps:

  • Thinly slice beef against the grain and place in medium bowl.
  • Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
  • Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
  • Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
  • Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
  • To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.

KOREAN BEEF TACOS



Korean Beef Tacos image

Whoa. Guys. These are the most mind-blowing tacos EVER! Filled with everyone's favorite Korean beef, caramelized kimchi + Sriracha mayo!

Provided by Chungah Rhee

Categories     asian inspired

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 BEEF TACOS



Korean Beef Tacos image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
1 tablespoon packed light brown sugar
3 cloves garlic, finely chopped
1 1-pound skirt steak, cut crosswise into thirds
Vegetable oil, for the grill pan
1 bunch scallions
1/3 cup mayonnaise
2 teaspoons gochujang (Korean chile paste) or Sriracha, plus more to taste
1 cup kimchi, cut into strips
1 firm pear, finely chopped
12 6-inch corn tortillas
2 cups mixed Asian greens (2 ounces) or other lettuce

Steps:

  • Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.
  • Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
  • Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.
  • Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

KOREAN SHORT RIB TACOS



Korean Short Rib Tacos image

Provided by Jet Tila

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 24

4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks
Kosher salt and cracked black pepper
1/2 cup (100 g) all-purpose flour, for dredging
1/4 cup (50 g) butter
2 tablespoons vegetable oil, such as canola or grapeseed
2 shallots, unpeeled, large dice
1 carrot, large dice
1 celery rib, large dice
One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot
4 cups (946 ml) beef broth
2 bay leaves
2 sprigs flat-leaf parsley
2 sprigs fresh thyme
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons gochujang
2 teaspoons sesame oil
12 small corn tortillas
1 tablespoon vegetable oil
2 pounds Brussels sprouts, thinly sliced
1/2 yellow onion, chopped
Kosher salt and cracked black pepper
Shredded short rib, from above
2 limes, cut into wedges, for garnish

Steps:

  • For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
  • Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
  • Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
  • For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
  • To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
  • Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY



Korean-style BBQ Beef Recipe by Tasty image

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 ½ lb ribeye steak, or any other well-marbled, tender cut
1 onion, 1/2 roughly chopped and 1/2 thinly sliced
3 cloves garlic cloves
½ pear, peeled and roughly chopped
3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
1 tablespoon canola oil
1 teaspoon sesame seed, for serving
2 cups cooked rice, for serving
Banchan (Korean side dishes), for serving (optional)

Steps:

  • Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
  • In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
  • Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
  • Heat the canola oil in a large skillet over high heat. Pat the meat dry.
  • Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
  • Serve with rice and side dishes.
  • Enjoy!

Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS



Simple Slow-Cooked Korean Beef Soft Tacos image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories     World Cuisine Recipes     Asian     Korean

Time 8h15m

Yield 8

Number Of Ingredients 11

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

  • Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  • Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  • Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g

INSTANT POT® KOREAN BBQ TACOS



Instant Pot® Korean BBQ Tacos image

These Asian-style street tacos start in the Instant Pot® with tender beef cooked in soy sauce, brown sugar, and ginger. Serve with tortillas.

Provided by Mama J

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 12

Number Of Ingredients 11

1 tablespoon butter
½ onion, sliced
10 cloves garlic, diced
1 (1 inch) piece ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
3 pounds chuck roast, trimmed and cut into several large pieces
½ cup brown sugar
⅓ cup soy sauce
1 tablespoon sesame oil
1 tablespoon chile-garlic paste
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
  • Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.

Nutrition Facts : Calories 241 calories, Carbohydrate 12.5 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 516.1 mg, Sugar 10.2 g

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2022-01-04 Instructions. Marinate the beef: Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
From aheadofthyme.com


BULGOGI (KOREAN BBQ BEEF) - MY KOREAN KITCHEN
2020-05-08 3. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
From mykoreankitchen.com


KOREAN BBQ TACOS - DINNER AT THE ZOO
2016-07-22 Instructions. In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade. Marinate the meat for at least 15 minutes or up to 2 hours. In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste.
From dinneratthezoo.com


KOREAN BBQ TACOS | JAN D'ATRI
2019-09-11 In a bowl, combine soy sauce, Mirin or rice wine vinegar, sesame oil, brown sugar, sweet yellow onion, garlic, 1 tablespoon green onions, ginger, sesame seeds, black pepper and red pepper flakes. Stir well to combine. Place meat …
From jandatri.com


BRAISED KOREAN BBQ BEEF TACOS - COOKING WITH COCKTAIL RINGS
2015-12-03 How to make this recipe. Step 1. Make the marinade. Blend the kiwi, garlic, soy sauce, sesame oil, brown sugar, rice vinegar and black pepper together. Step 2. Add the marinade and the meat to a sealed container and refrigerate for at least 24 hours. Step 3.
From cookingwithcocktailrings.com


KOREAN BARBECUE BEEF BULGOGI WALKING TACOS RECIPE
2018-09-13 Procedure. To make the sauce: In small bowl, whisk together gochujang, brown sugar, soy sauce, vinegar, mirin, gochugaru, garlic, and sesame oil. Transfer to an airtight container and store in refrigerator until ready to use. To make the pork: In a small bowl, whisk together soy sauce, grated pear, brown sugar, sesame oil, garlic, black pepper, and scallion.
From meatwave.com


CRAZY GOOD KOREAN BEEF TACOS | MEL'S KITCHEN CAFE
2021-08-01 For the beef, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours.
From melskitchencafe.com


KOREAN DISHES WITH GROUND BEEF - THERESCIPES.INFO
Bulgogi Ground Beef (Korean Beef BBQ) - Allie Carte Dishes new alliecarte.com. 1 day agoGrease with cooking spray. Once heated, add the onion and let that cook for 2-3 minutes. Add the ground beef and start breaking that up, a meat chopper works great for this. Sprinkle with all the seasonings and continue to break up while cooking. Once fully cooked, add the bulgogi …
From therecipes.info


KOREAN BBQ TACOS RECIPE - RECIPES.NET
2022-03-21 In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours. Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4 to 5 minutes until beef is cooked through and starting to brown.
From recipes.net


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