How To: Make Korean tacos

Make Korean tacos

Sick of the same old taco? Well, mix it up and try a unique cross-cuisine take on the Mexican taco. Everyone can enjoy the unique flavors of Korean inspired kimchi in the personal size and hand-held qualities of a taco shell.

Visit Korea by way of Mexico – it's easy to be adventurous when something new is wrapped in a tortilla.

You Will Need

  * 3 tbsp. soy sauce
  * ¼ c. plus ¼ tsp. sugar
  * 1 tbsp. minced garlic
  * 3½ tsp. Asian sesame oil, divided
  * 2 tsp. mirin
  * 2 tsp. water
  * 1½ lb. beef rib eye, thinly sliced
  * Grill or skillet
  * 1½ tsp. lime juice
  * 4 c. shredded romaine lettuce
  * 2 c. shredded Napa cabbage
  * ½ c. thinly sliced onion
  * Corn tortillas
  * Toasted sesame seeds
  * Chopped green onion
  * Chopped cilantro
  * Chili garlic paste
  * Lime wedges
  * ¼ tsp. sugar (optional)
  * ¼ c. white wine (optional)

Step 1: Combine marinade ingredients

Combine 2 tablespoons soy sauce, ¼ cup sugar, garlic, 2 teaspoons sesame oil, mirin, and water in a large bowl with a lid to make a marinade.

If you can't find mirin at your grocery store, you can substitute ¼ teaspoon sugar mixed with ¼ cup white wine, and then measure out the 2 teaspoons.

Step 2: Marinate beef

Marinate the beef in the bowl, covered and refrigerated, for two to 24 hours.

Step 3: Cook beef and chop

Remove the beef from the marinade and grill it or cook it in a skillet. Then chop it into bite-size pieces and set aside.

Step 4: Combine dressing ingredients

Combine the rest of the soy sauce, sugar, sesame oil, and the lime juice in the other bowl to make a dressing.

Step 5: Toss cabbage mixture

Toss the lettuce, cabbage, and onion with the dressing.

Step 6: Fill tortilla

Fill a tortilla with meat and the cabbage mixture. Garnish it with toasted sesame seeds, green onion, cilantro, chili garlic paste, and lime wedges. Take a big bite and enjoy this delicious Korean-Mexican

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