Korean Beef Tacos
For anyone looking to revamp their #TacoTuesday game, this recipe is perfecto. Hit your macros and indulge in a savory spin on Mexican fare with thinly sliced flank steak and plenty of spice from Asian toppings like Gochujang paste, sesame oil and ginger root. There literally isn’t a better fusion of Mexican-Asian cuisine than this zesty take on the traditional taco, so make it a family affair and chow down on uno, dos or tres!
Korean Beef Tacos
Craving takeout, but don’t want to go out? I have you covered! Try this fun Mexican-Korean smashup, Korean beef tacos! Sweet, savory, and leaves you wanting more! Kick the spice up a notch by adding crushed red pepper to the marinade. Don’t forget to have fun with your toppings!
Recipe & Photography by Heather Dahlenburg
- 1 Pound Flank Steak (or Tri-Tip)
- 1/4 Cup Reduced Sodium Soy Sauce
- 2 Tablespoons Fish Sauce
- 2 Teaspoons Sesame Oil
- 2 Garlic Cloves, Minced
- 100 Grams Onion, Diced
- 1 Teaspoon Fresh Ginger Root, Grated
- 2-4 Tablespoons Water
- 4 Teaspoons Brown Sugar, Divided Use
- 2 Tablespoons Gochujang Paste
- 2 Small Flour Tortillas
- 1 Avocado, Sliced
- 1 Bunch Cilantro
- 1 Bunch Red Cabbage, Shredded
Combine soy and fish sauces, sesame oil, crushed garlic, onion, ginger, water and 2 tsp brown sugar in a medium bowl. Whisk until sugar dissolves.
Thinly slice flank steak against grain into small strips.
Place marinade and steak in a ziplock bag and marinate for 2 hours, or best, overnight.
Heat large skillet over medium-high heat. Once hot, pour contents of bag into pan. Cook until meat is browned, about 6-8 minutes.
If there is an abundance of marinade remaining, drain off, reserving a few tablespoons in the pan. Turn heat to low, stir in remaining 2 tsp of brown sugar, along with 2 TBSP gochujang paste, mixing thoroughly.
Once combined, turn off heat and salt and pepper to taste.
Warm up flour tortillas, add your steak, and top with avocado, cilantro, cabbage, kimchi and a little drizzle of gochujang! Enjoy!