Korean tacos combine big, bold bulgogi flavors, plus fun toppings like kimchi and red onions, in soft flour tortillas. It’s street food made right in your own kitchen.
Korean Tacos
Korean tacos combine big, bold bulgogi flavors, plus fun toppings like kimchi and red onions, in soft flour tortillas. It's street food made right in your own kitchen.
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh gingerroot
- 2 garlic cloves minced
- 1 beef top sirloin steak 1 pound, cut into 1/4-inch-thick strips
- 1-1/2 cups finely shredded red cabbage
- 3 tablespoons chopped fresh cilantro
- 1/2 cup Sriracha mayonnaise
- 8 flour tortillas 6 inches
- Optional: Kimchi toasted sesame seeds, sliced red onion
Instructions
- In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
- In a large skillet, cook beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
- Divide filling into tortillas. Top with red cabbage and cilantro; drizzle with sriracha mayonnaise. If desired, serve with kimchi, toasted sesame seeds and sliced red onion.
