Spicy Korean Tacos with Kimchi

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spicy korean tacos

Albany is so far behind the times when it comes to food trends. I think the FroYo trend finally hit its peak here this summer – what, five years late? Food trucks are just starting to gain popularity, but there are still no Korean tacos in sight. At the going rate, I figure we still have two years or so before they start making an appearance. (Korean in general is tricky to find, although there is a decent place to get bi bim bap.)

Luckily I’m pretty good at reverse engineering the flavors that I’ve had when I’ve visited other, more on-the-ball places. Sometimes I even get paid to do it. (Yup, this is another one of the recipes I put together for Old El Paso.)

spicy korean tacos

These spicy Korean tacos are incredibly easy to make – perfect for a weeknight. Even a Monday.

Start by giving some beef a bath in a spicy combo of chili-garlic sauce, soy sauce, and rice vinegar. A half an hour is long enough, so you’ll still be able to get dinner on the table at a decent hour. Of course, if you’re feeling on the ball, you can also start the steak the night before.

The beef is cut up nice and small, so it cooks super quickly. You’re really just looking to get a nice sear on it. Then pile it into your shells and top it off with some fiery kimchi and cucumber slices to balance out the heat.

I used the new Stand ‘N Stuff Soft Taco Shells for these. I can’t even tell you how many times I said that these should exist, so I’m pretty stoked that they finally make them! Gone are the days of struggling with a flat tortilla and accidentally overfilling it. These have tons of room for fillings and their rounded shape means everything doesn’t fall out of the end while you eat. Good stuff!

spicy korean tacos

Spicy Korean Tacos

Spicy Korean Tacos

Yield: 8
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Korean Tacos are a food truck classic. Now, you can make them at home with this easy recipe.

Ingredients

  • 2 tablespoons chili-garlic sauce
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoons rice vinegar
  • 1 pound chuck steak, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 package Old El Paso Stand ‘N Stuff Soft Taco Shells, warmed
  • 2 cups kimchi
  • 1 cucumber, thinly sliced

Instructions

  1. In a shallow dish, combine chili-garlic sauce, soy sauce, sugar and rice vinegar. Add the beef, turning to coat. Marinate at least 30 minutes or up to overnight.
  2. Heat oil in a large skillet. Add the beef. Cook 3 minutes, or until cooked through.
  3. Serve the beef in the tortillas. Top with kimchi and sliced cucumbers.

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 This post was brought to you in partnership with Old El Paso. I received compensation for recipe development purposes. All opinions are my own. 

By on August 12th, 2013

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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11 thoughts on “Spicy Korean Tacos with Kimchi”

  1. Oh my goodness what a festival of flavors! I can’t wait to try these tacos. So much better than ordinary ones.

    Reply
  2. I keep coming back here for more and more recipes. They look so delicious! I should copy this recipe and send it to my son – he studies Korean. I am sure he will enjoy this recipe a lot!

    Reply
  3. I’ve never had a Korean taco! But I definitely want to try one. Kimchi is fantastic so I’ll eat it on anything.
    🙂

    Reply
    • I’m a little obsessed with kimchi. Have you tried it on hot dogs? Pretty darn good.

      Reply
  4. I love Korean food and I am lucky enough to be walkable to Korea-town (reminds me, been too long since I had lunch there!) This is a must try recipe at home!

    Reply
  5. I LOVE Korean anything! I have a jar of cucumber kimchi that I sometimes add to white rice (so comforting to me!) but tacos would be a perfect dish to add my kimchi to! Love it! Doyou have a brand of chili garlic sauce that you recommend? I have never seen it before. Also, i think BR would go apeshit over this! Love it!
    Oh… do you think a slow cooker method would work too and then just shred the beef onto the taco?
    (so many questions, i know!)

    Reply
    • I meant to look at the brand when I got home last night, but I totally forgot. It’s on the shelf next to the sriracha at my grocery store though!

      The slow cooker might work, but I’d double the marinade to eliminate any chance of it drying out. The end result will be different though – here the meat is cooked to more or less medium (any more and it would be very tough unless you cooked for hours!)

      Reply

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