Korean Bbq Cheese Tacos Recipes

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

Yield 8 servings

Number Of Ingredients 18

Ingredients

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.

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

Ingredients

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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