Korean Fusion Beef Tacos Recipes

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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

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



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 FUSION BEEF TACOS



Korean Fusion Beef Tacos image

Want it vegetarian? Substitute tofu or tempeh for the beef. I usually cut the recipe in half when preparing. These tacos remind us a little of Asian tacos that we order and are served during Happy Hour at a local Japanese sushi restaurant. Local recipe.

Provided by COOKGIRl

Categories     Meat

Time 35m

Yield 24 tacos

Number Of Ingredients 17

2 1/2 lbs free range ground beef
3/4 cup tamari or 3/4 cup reduced sodium soy sauce
1 tablespoon roasted red chili paste, to taste (or 1 tablespoons Korean kochujang sauce)
2 tablespoons fresh garlic, finely minced
1 tablespoon freshly grated ginger, to taste (my addition)
2 tablespoons sugar
1/4 cup sesame oil (I used regular sesame oil and a small amount of toasted sesame oil-about 1 teaspoon)
1 small yellow onion, finely minced
1/2 cup rice vinegar
24 (4 inch) corn tortillas
3 cups green cabbage (cabbage finely shredded) or 1 cup cabbage kimchi (we tested the tacos with green cabbage)
1/2 cup cilantro leaf (fresh!)
4 green onions, thinly sliced
2 tablespoons sesame seeds (approximately-the recipe didn't specify how much) or 1 tablespoon white sesame seeds and 1 tablespoon black sesame (approximately-the recipe didn't specify how much)
2 limes, cut into eighths
1 cup sour cream
2 tablespoons lime juice

Steps:

  • Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
  • Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
  • Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
  • In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
  • Close bag and marinate mixture in the refrigerator for 3 hours .
  • Remove meat from the marinade. *Discard* liquid.
  • Heat up a large sautè pan and brown the meat until no longer pink.
  • Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
  • Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
  • To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar.
  • Enjoy!

Nutrition Facts : Calories 196.9, Fat 12.1, SaturatedFat 4.3, Cholesterol 37.1, Sodium 551.5, Carbohydrate 11.2, Fiber 1.7, Sugar 2.3, Protein 11.3

KOREAN-STYLE BEEF TACOS



Korean-Style Beef Tacos image

A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/3 cup sugar
5 tablespoons low sodium soy sauce
1 1/2 tablespoons chili paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steaks (sliced against the grain into thin strips)
1/8 teaspoon salt
cooking spray
8 corn tortillas (6 inch)
3 tablespoons green onions, sliced
3 cups napa cabbage, chopped
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sugar
2 teaspoons chili paste

Steps:

  • Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
  • Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
  • To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

Nutrition Facts : Calories 384.9, Fat 12, SaturatedFat 3.7, Cholesterol 57.9, Sodium 1080.4, Carbohydrate 47.6, Fiber 4.2, Sugar 21.7, Protein 23.3

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