Get ready to spice up your taco game! In this article, we’re taking a culinary journey to the flavorsome land of Korean BBQ and combining them with the classic Mexican street food – tacos. That’s right, folks! We’re talking Bulgogi Beef Tacos with Kimchi Slaw, Spicy Gochujang Pork Tacos, Galbi Short Rib Tacos with Sesame Lime Crema, and many more mouth-watering creations.
In this article, we’ll explore 20 different recipes that fuse the bold flavors of Korean BBQ with the playful spirit of tacos. From classic beef and pork to seafood and vegetarian options, there’s something for everyone in this spicy and savory collection.
Stay tuned for a culinary adventure like no other, as we dive into the world of Korean BBQ taco fusion!
Bulgogi Beef Tacos with Kimchi Slaw
This recipe combines the sweet and savory flavors of Korean bulgogi beef with the bold spices of a Mexican taco, topped with a tangy kimchi slaw. Perfect for adventurous eaters looking to mix things up!
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 tbsp soy sauce
– 2 tbsp sugar
– 2 tbsp garlic, minced
– 1 tsp ground black pepper
– 8-10 corn tortillas
– Kimchi slaw ingredients:
+ 1 cup kimchi, chopped
+ 1/4 cup mayonnaise
+ 2 tbsp lime juice
+ 1 tsp honey
+ Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, sugar, garlic, and black pepper. Add the sliced beef and marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off. Cook the beef for 3-4 minutes per side, or until cooked to desired level of doneness.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by slicing the grilled beef into thin strips and placing it onto a warmed tortilla. Top with kimchi slaw (see below) and any desired toppings, such as cilantro or sriracha.
Kimchi Slaw:
1. In a bowl, combine chopped kimchi, mayonnaise, lime juice, and honey.
2. Taste and adjust seasoning as needed.
3. Refrigerate until ready to use.
Cooking Time: 30-40 minutes
Spicy Gochujang Pork Tacos
This recipe combines the bold flavors of Korean gochujang with the classic comfort of tacos, adding a spicy kick that will leave you craving more. Perfect for a quick weeknight dinner or a fun weekend gathering.
Ingredients:
– 1 lb pork shoulder, cut into small pieces
– 2 tbsp gochujang paste
– 1 tsp soy sauce
– 1 tsp brown sugar
– 1 tsp garlic powder
– 1/4 cup water
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, lime wedges, pickled carrots
Instructions:
1. In a large skillet or wok, combine pork, gochujang paste, soy sauce, brown sugar, and garlic powder.
2. Cook over medium-high heat, stirring occasionally, until the pork is cooked through (about 5-7 minutes).
3. Add water to the skillet and stir to combine. Bring to a simmer and cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning pork mixture onto tortillas and adding desired toppings.
Cooking Time: 15-18 minutes
Galbi Short Rib Tacos with Sesame Lime Crema
This recipe brings together the bold flavors of Korean galbi short ribs and the vibrant freshness of Mexican-inspired tacos, all wrapped up in a crispy shell. The sesame lime crema adds a creamy and tangy contrast to the rich beef.
Ingredients:
– 1 pound galbi short ribs
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 8-10 corn tortillas
– Sesame lime crema (see below)
– Sliced green onions, cilantro, and lime wedges for garnish
Instructions:
1. Preheat oven to 300°F.
2. In a large bowl, whisk together soy sauce, brown sugar, garlic, and sesame oil. Add the short ribs and marinate for at least 30 minutes or overnight.
3. Remove from marinade and place on a baking sheet lined with parchment paper. Bake for 2-3 hours or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing the short ribs into thin strips and placing onto a warmed tortilla. Top with sesame lime crema, green onions, cilantro, and lime wedges.
Sesame Lime Crema:
– 1 cup sour cream
– 2 tablespoons tahini
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon sesame oil
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Korean BBQ Chicken Tacos with Pickled Radish
Experience the bold flavors of Korea and Mexico in this unique fusion recipe, where tender chicken is marinated in a sweet and spicy Korean BBQ sauce, served in a crispy taco shell with a tangy pickled radish slaw.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Korean BBQ sauce (gochujang-based)
– 8-10 corn tortillas
– Pickling liquid ingredients:
+ 1 large radish, thinly sliced
+ 1/4 cup vinegar
+ 1/4 cup sugar
+ 1/4 cup water
+ 1 tsp salt
– Vegetable oil for cooking
– Optional toppings: cilantro, green onions, kimchi, sour cream
Instructions:
1. Marinate chicken in Korean BBQ sauce for at least 30 minutes.
2. Grill or pan-fry chicken until cooked through, about 5-7 minutes per side.
3. Meanwhile, prepare pickled radish by combining sliced radish with pickling liquid ingredients. Let it sit for at least 15 minutes to allow flavors to meld.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing chicken and placing it onto warmed tortillas, topping with pickled radish slaw and desired toppings.
Cooking Time: Approximately 45 minutes, including marinating time.
Spicy Pork Belly Tacos with Cucumber Salad
A flavorful fusion of tender pork belly, crunchy slaw, and spicy kick, these tacos are a twist on traditional Mexican cuisine. Perfect for adventurous eaters and taco enthusiasts!
Ingredients:
– 1 lb pork belly, skin removed
– 1/4 cup lard or vegetable oil
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Cucumber Salad (see below)
– Lime wedges, cilantro, and salsa for garnish
Cucumber Salad:
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper.
3. Rub the spice mixture all over the pork belly.
4. Heat lard or oil in a large skillet over medium-high heat. Sear pork belly until browned on both sides (about 5 minutes per side). Finish cooking in the oven for about 15-20 minutes or until tender.
5. Meanwhile, prepare Cucumber Salad by combining all ingredients in a bowl and adjusting to taste.
6. Assemble tacos with sliced pork belly, cucumber slaw, and your choice of garnishes.
Cooking Time: About 45-50 minutes total
Japchae Noodle Tacos with Bulgogi Beef
This innovative recipe combines the flavors of Korea and Mexico to create a unique fusion dish that will surprise your taste buds. Crispy tacos filled with sweet and savory bulgogi beef, chewy japchae noodles, and crunchy kimchi slaw come together in perfect harmony.
Ingredients:
– 1 pound beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 cup japchae noodles
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Vegetable oil for cooking
Instructions:
1. Cook bulgogi beef according to package instructions or cook in a skillet with soy sauce, Gochujang, brown sugar, and garlic.
2. Cook japchae noodles according to package instructions. Drain and set aside.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked bulgogi beef, japchae noodles, and kimchi slaw onto a warmed tortilla.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Korean BBQ Tofu Tacos with Sriracha Mayo
Elevate your taco game with the bold flavors of Korean BBQ and creamy Sriracha mayo. This unique fusion dish is perfect for adventurous eaters looking to mix things up.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon sesame oil
– 8-10 corn tortillas
– Sriracha mayo (see below for recipe)
– Sliced green onions, cilantro, and kimchi slaw (optional)
Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
Instructions:
1. In a large bowl, whisk together Korean chili flakes, soy sauce, rice vinegar, honey, and sesame oil.
2. Add the tofu cubes to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Grill or pan-fry the marinated tofu until crispy and golden.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled tofu, Sriracha mayo, and your choice of toppings.
Cooking Time: 30 minutes
Grilled Kalbi Tacos with Spicy Mayo
Grilled Kalbi Tacos with Spicy Mayo Recipe
Get ready to level up your taco game with this mouth-watering recipe that combines the flavors of Korean BBQ and spicy mayonnaise. This twist on traditional tacos is sure to be a hit at any gathering!
Ingredients:
– 1 lb beef short ribs (kalbi), cut into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1/4 cup chopped green onions for garnish
– 8-10 corn tortillas
– Spicy Mayo (recipe below)
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, and garlic.
2. Add the kalbi to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove kalbi from marinade, letting any excess liquid drip off.
4. Grill kalbi for 3-5 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Spicy Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tsp lime juice
– Salt to taste
Combine all ingredients in a bowl until smooth. Refrigerate until ready to serve.
Korean BBQ Shrimp Tacos with Mango Salsa
Elevate your taco game with this bold fusion of Korean and Mexican flavors! Succulent shrimp are marinated in a sweet and spicy Korean-inspired BBQ sauce, then wrapped in crispy tacos shells with fresh mango salsa and crunchy slaw.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup Korean BBQ sauce (see below)
– 8-10 corn tortillas
– Mango Salsa (recipe below)
– Coleslaw (store-bought or homemade)
– Lime wedges
Korean BBQ Sauce:
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons rice vinegar
– 1 teaspoon garlic, minced
– 1/2 teaspoon ginger, grated
Instructions:
1. In a large bowl, whisk together Korean BBQ sauce ingredients. Add shrimp and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade, letting excess liquid drip off. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing grilled shrimp on tortillas, topping with Mango Salsa, coleslaw, and a squeeze of lime juice.
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons cilantro, chopped
– Lime juice, to taste
Combine all salsa ingredients in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes (including marinating time)
Spicy Chicken Bulgogi Tacos with Cilantro Lime Slaw
Experience the bold flavors of Korea and Mexico in this innovative taco recipe, where spicy chicken bulgogi meets tangy cilantro lime slaw.
Ingredients:
For the chicken:
– 1 lb boneless, skinless chicken breast
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp ground ginger
For the slaw:
– 1 cup cilantro leaves and stems
– 1/2 cup red cabbage, thinly sliced
– 1/4 cup lime juice
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine chicken marinade ingredients. Blend until smooth.
2. Marinate chicken for at least 30 minutes.
3. Grill or cook chicken according to preference. Slice into thin strips.
4. In a bowl, mix slaw ingredients. Season with salt and pepper to taste.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by placing chicken, slaw, and cilantro leaves on tortillas.
Cooking Time: 30-40 minutes
Korean BBQ Mushroom Tacos with Gochujang Glaze
Savor the bold flavors of Korea and Mexico in this unique fusion dish, where tender mushrooms are marinated in a sweet and spicy mixture, then wrapped in crispy tacos shells with fresh cilantro and crunchy kimchi slaw.
Ingredients:
– 1 lb mushrooms (button or cremini), sliced
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1/4 cup vegetable oil
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Fresh cilantro leaves
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, and garlic.
2. Add the sliced mushrooms to the marinade and toss to coat. Let sit for at least 30 minutes, or up to several hours in the refrigerator.
3. Preheat a grill or grill pan to medium-high heat. Remove the mushrooms from the marinade, letting any excess liquid drip off.
4. Cook the mushrooms for 2-3 minutes per side, or until tender and slightly charred.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by placing the grilled mushrooms onto a warmed tortilla, topping with kimchi slaw and cilantro leaves.
Cooking Time: 20-25 minutes
Pulled Pork Tacos with Korean BBQ Sauce
A fusion twist on traditional tacos, this recipe combines the tender juiciness of slow-cooked pulled pork with the bold flavors of Korean BBQ sauce. Serve with crunchy slaw and crispy tortillas for a truly unique taco experience.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup Korean BBQ sauce (homemade or store-bought)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 8-10 corn tortillas
– Coleslaw (store-bought or homemade)
Instructions:
1. Preheat slow cooker to low heat.
2. In a small bowl, mix together Korean BBQ sauce, brown sugar, and smoked paprika.
3. Add the pork shoulder to the slow cooker and pour the sauce mixture over it.
4. Cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
5. Shred the pork with two forks and season with salt and pepper to taste.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning shredded pork onto tortillas, topping with coleslaw, and serving immediately.
Cook Time: 8-10 hours
Spicy Beef Brisket Tacos with Kimchi Fried Rice
Experience the bold flavors of Korea and Mexico combined in this mouthwatering dish, featuring tender brisket, spicy kimchi fried rice, and crispy taco shells.
Ingredients:
For the brisket:
– 2 lbs beef brisket
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
For the kimchi fried rice:
– 2 cups cooked white rice
– 1 cup kimchi, chopped
– 1 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C). Season brisket with gochujang, soy sauce, brown sugar, garlic, cumin, and smoked paprika.
2. Cook brisket in a Dutch oven or slow cooker for 8-10 hours, or until tender.
3. Cook kimchi fried rice: Heat oil in a wok or large skillet over medium-high heat. Add chopped kimchi and cook until caramelized. Add cooked rice, garlic, soy sauce, salt, and pepper. Stir-fry until combined.
4. Assemble tacos by slicing brisket thinly and serving with kimchi fried rice, taco shells, and your favorite toppings.
Cooking Time: 8-10 hours for brisket, 15 minutes for kimchi fried rice
Korean BBQ Lamb Tacos with Mint Yogurt Sauce
Experience the bold flavors of Korean BBQ in a twist on traditional tacos! This recipe combines tender lamb, crispy kimchi slaw, and creamy mint yogurt sauce for a truly unique flavor profile.
Ingredients:
– 1 lb lamb shoulder or shank, sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp ground ginger
– 8 tacos shells
– Kimchi slaw (store-bought or homemade)
– Mint yogurt sauce (see below)
Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tbsp chopped fresh mint leaves
– 1 tsp honey
– Salt, to taste
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
2. Add the lamb strips to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Remove lamb from marinade and cook for 4-5 minutes per side, or until cooked through.
4. Warm tacos shells according to package instructions.
5. Assemble tacos by placing grilled lamb onto a shell, topping with kimchi slaw, and serving with mint yogurt sauce.
Cooking Time: 30 minutes (including marinating time)
Grilled Pineapple Pork Tacos with Korean BBQ Glaze
Elevate your taco game with this sweet and savory fusion of grilled pork, caramelized pineapple, and spicy Korean BBQ glaze. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless pork shoulder, sliced into thin strips
– 1 ripe pineapple, cut into wedges
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp garlic powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced green onions, cilantro, and lime wedges for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together chili flakes, soy sauce, honey, garlic powder, salt, and pepper to make the Korean BBQ glaze.
3. Grill pork strips for 4-5 minutes per side, or until cooked through.
4. Grill pineapple wedges for 2-3 minutes per side, or until caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled pork and pineapple on tortillas, drizzling with Korean BBQ glaze, and garnishing with green onions, cilantro, and lime wedges.
Cooking Time: 15-20 minutes
Korean BBQ Duck Tacos with Hoisin Drizzle
Elevate your taco game with the bold flavors of Korean BBQ duck and a sweet, sticky hoisin drizzle. This unique fusion dish combines the best of both worlds for a truly unforgettable experience.
Ingredients:
– 1 lb duck breast or thighs, sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 8-10 corn tortillas
– Sliced green onions and toasted sesame seeds for garnish
– Hoisin drizzle (see below)
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
2. Add the duck strips to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat. Cook the duck for 3-4 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled duck, sliced green onions, toasted sesame seeds, and a drizzle of hoisin sauce (see below).
Hoisin Drizzle:
– Whisk together 2 tbsp hoisin sauce, 1 tsp soy sauce, and 1 tsp rice vinegar.
Cooking Time: 30 minutes
Spicy Tteokbokki Tacos with Bulgogi Beef
Experience the bold flavors of Korean cuisine in a twist on traditional tacos! Spicy tteokbokki noodles meet tender bulgogi beef, wrapped in a crispy taco shell.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 tbsp soy sauce
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp ground black pepper
– 8-10 corn tortillas
– Spicy tteokbokki noodles (store-bought or homemade)
– Sliced green onions, cilantro, and kimchi for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, and black pepper.
2. Add sliced beef to the marinade and refrigerate for at least 30 minutes or overnight.
3. Cook bulgogi beef according to package instructions or grill/griddle until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked beef onto a warmed tortilla, followed by a spoonful of spicy tteokbokki noodles.
6. Garnish with green onions, cilantro, and kimchi.
Cooking Time: 45 minutes
Korean BBQ Cauliflower Tacos with Spicy Peanut Sauce
Experience the fusion of Korean flavors and Mexican traditions in this innovative recipe. Crispy cauliflower, sweet and spicy sauce, and crunchy tacos come together to create a unique and delicious dish.
Ingredients:
– 1 head of cauliflower
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon sesame oil
– 8-10 corn tortillas
– Spicy Peanut Sauce (see below)
Spicy Peanut Sauce:
– 1/2 cup peanut butter
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with Korean chili flakes, soy sauce, rice vinegar, and sesame oil.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted cauliflower on the tortillas and drizzling with Spicy Peanut Sauce.
Cooking Time: 35-40 minutes
Kimchi Beef Tacos with Sesame Seeds
Add a bold Korean twist to your taco Tuesday with this flavorful and spicy recipe. Kimchi beef tacos with sesame seeds are a perfect blend of east meets west.
Ingredients:
– 1 lb ground beef
– 2 cups kimchi, chopped
– 1/4 cup sesame oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 8-10 corn tortillas
– Sesame seeds for garnish
– Cilantro, chopped (optional)
Instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add kimchi, sesame oil, garlic, soy sauce, and honey to the skillet. Cook for 2-3 minutes or until kimchi is caramelized.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning beef mixture onto tortillas and garnishing with sesame seeds and cilantro (if using).
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Korean BBQ Salmon Tacos with Avocado Crema
Experience the bold flavors of Korean BBQ in a unique twist on traditional tacos! Pan-seared salmon fillets are marinated in a sweet and spicy Korean-inspired sauce, then served in crispy tacos shells with creamy avocado crema, crunchy kimchi slaw, and cilantro.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup Korean BBQ sauce
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp garlic powder
– Salt and pepper to taste
– 8-10 taco shells
– Avocado crema (recipe below)
– Kimchi slaw (recipe below)
– Cilantro, chopped
– Lime wedges
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, whisk together Korean BBQ sauce, brown sugar, soy sauce, rice vinegar, and garlic powder.
3. Place salmon fillets in the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove salmon from marinade and pan-sear in a skillet over medium-high heat for 3-4 minutes per side, or until cooked through.
5. Warm taco shells according to package instructions.
6. Assemble tacos by placing cooked salmon on a shell, topping with avocado crema, kimchi slaw, and cilantro.
Avocado Crema Recipe:
– 1 ripe avocado, diced
– 1/2 cup sour cream
– 1 tsp lime juice
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Kimchi Slaw Recipe:
– 1 cup kimchi, chopped
– 1/4 cup mayonnaise
– 2 tbsp soy sauce
– 1 tsp honey
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Summary
Get ready to ignite your taste buds with this mouth-watering collection of 20 spicy Korean BBQ taco fusion recipes! From classic bulgogi beef tacos with kimchi slaw to innovative combinations like grilled kalbi tacos with spicy mayo and Japchae noodle tacos with bulgogi beef, these bold and flavorful dishes will transport you to the vibrant streets of Seoul. With a range of protein options from pork belly to tofu, and creative twists on traditional Korean BBQ flavors, there’s something for everyone in this tantalizing fusion feast.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
