KOREAN BEEF TACOS
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
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
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
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
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h20m
Number Of Ingredients 4
Steps:
- Shred beef and mix with sauce. Divide meat evenly among tortillas and serve with pickled cucumbers, cilantro, and jalapeno.
KOREAN BEEF TACOS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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-STYLE BULGOGI BEEF TACOS
My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.
Provided by Joon Ma
Categories World Cuisine Recipes Asian Korean
Time 1h45m
Yield 12
Number Of Ingredients 25
Steps:
- Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
- Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
- Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
- Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
- Remove beef from refrigerator about 20 minutes before cooking.
- Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
- Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g
SLOW COOKER KOREAN BEEF TACOS RECIPE
These Slow Cooker Korean Beef Tacos have all of the wonderful garlic, ginger, and sesame flavors mixed perfectly with hints of the sweet brown sugar. Top with fresh cilantro and red cabbage for a delicious meal!
Provided by Camille Beckstrand
Categories Main Course
Time 7h20m
Number Of Ingredients 12
Steps:
- Spray inside of slow cooker with nonstick cooking spray.
- In a large bowl, mix together steak and cornstarch until steak is lightly coated.
- Place steak inside slow cooker.
- Top with onions.
- In a small bowl, mix together sesame oil, rice vinegar, garlic, ginger, soy sauce, and brown sugar.
- Pour sauce over beef and gently stir to combine.
- Cook on low heat for 6-8 hours or high heat for 3-4 hours.
- Serve on tortillas with cabbage and cilantro.
Nutrition Facts : Calories 326 kcal, Carbohydrate 34 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 819 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving
SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS
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
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
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- Cut skirt steak against the grain into 1/2-inch-thick strips. Place soy sauce, honey, rice wine vinegar, sesame oil, garlic, white parts of the green onion, ginger, and lime zest in a bowl and whisk together well. Add the beef, and turn to coat. Cover and refrigerate for at least 4 hours, or overnight.
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- Heat each tortilla in a dry, hot pan over medium-high heat. Add a portion of beef and top with slaw. Top as desired with kimchi, sriracha, cilantro, and green onion.
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