Korean Beef Tacos with Kimchi bring together two of our favorite cuisines: Mexican and Korean.
You just won’t believe how incredible the Korean beef (bulgogi) matches agains the homemade kimchi, all wrapped up in a flour tortilla. You will want to make these tacos time and time again, and they aren’t hard to prepare, either!
KOREAN BEEF TACOS WITH KIMCHI ARE EASY TO MAKE
The preparation for these incredible tacos is not terribly time consuming, you just to allow time for the marinating to really do its work. Get stared a day in advance, or at a good 12 hours.
You’ll want to cut the meat thin before adding to the marinade.
EXPERT TIP: Place the meat in the freezer for about 15 minutes for slicing. This firms the meat up and allows you to get that classic thinly sliced Korean beef.
HOW TO MARINATED KOREAN BEEF
We love Korean beef, in fact, we love our recipe for Bulgogi, which is classic Korean beef.
But this recipe is equally as deep in flavor.
We love the addition of sesame oil, smoked paprika, sesame seeds and red chili. Just enough heat to make it good, but not hurt.
A quick sear in a super hot skillet with a little peanut oil is all that’s needed.
We love to use beef tenderloin (filet mignon), but you can also use a nice ribeye with spectacular results.
We are getting so close to real Korean Beef Tacos with Kimchi!
HOW TO MAKE HOMEMADE KIMCHI
Homemade kimchi is so much easier than you might think. Kimchi is classically Korean, and steeped in history.
For this recipe, it starts with shredded Napa cabbage.
And then simmered with all the amazing aromatics in a sturdy large freezer baggie. Then cool until ready to use.
I can’t even begin to describe how amazing this dish is.
Amazing, amazing, amazing. The homemade kimchi give these succulent beef tacos an incredible taste sensation.
Korean Beef Tacos with Kimchi
FOR THE KOREAN BEEF
- 2 lbs beef tenderloin trimmed, and sliced into very thin pieces
- 2 garlic cloves minced
- 3 green onions chopped
- 1 small yellow onion chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/2 tbsp fresh ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne power
- 1 tbsp sesame seeds toasted, if desired
- 1 tbsp chili pepper
- 1 tbsp peanut oil
FOR THE KIMCHI
- 1 head Napa cabbage coarsely chopped
- 1 cup Kosher salt
- 2 quarts water
- 3/4 cup rice wine vinegar
- 4 tbsp minced garlic
- 4 tbsp minced ginger
- 3/4 cup chopped green onions
- 5 tbsp fish sauce
- 2 tbsp sugar
- 3 tsp good quality chili powder
- 1 tbsp crushed red pepper
START THE BEEF
- Place the meat in a medium-sized bowl, and add all the ingredients except for the peanut oil.
- Let marinate in the fridge for 24 hours.
MAKE THE KIMCHI
- Cut off the base of the cabbage and coarsely chop the remaining leaves.
- Place the cabbage in a large bowl.
- Dissolve the salt in water and pour the solution over the cabbage.
- Make sure the cabbage is completely submerged and let soak for at least 1 hour.
- Combine the remaining ingredients in a bowl to make the kimchi sauce.
- Drain cabbage.
- Pour the sauce over the cabbage.
- Transfer the contents of the bowl to a leak-proof bag and place in boiling water for about 30 minutes.(a heavy duty freezer bag works, just don't let it lay on the side of the hot pan).
- Remove and cool completely.
PREPARE THE KOREAN BEEF
- Heat the peanut oil in a medium skillet over medium high heat.
- Add the marinate beef to the pan and cook until medium rare (about 4 minutes), or to medium (about 6 or 7 minutes)
ASSEMBLE THE TACOS
- Heat tortillas over a medium flame.
- Add beef and kimchi.
- Garnish with sliced lime.