How to Make Korean Tacos
Visit Korea by way of Mexico – it’s easy to be adventurous when something new is wrapped in a tortilla.
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Your recipe catalogue is about to get a little more exotic with these delicious dishes.
You Will Need
- 3 tbsp. soy sauce
- ¼ c. plus ¼ tsp. sugar
- 1 tbsp. minced garlic
- 3½ tsp. Asian sesame oil, divided
- 2 tsp. mirin
- 2 tsp. water
- 1½ lb. beef rib eye, thinly sliced
- Grill or skillet
- 1½ tsp. lime juice
- 4 c. shredded romaine lettuce
- 2 c. shredded Napa cabbage
- ½ c. thinly sliced onion
- Corn tortillas
- Toasted sesame seeds
- Chopped green onion
- Chopped cilantro
- Chili garlic paste
- Lime wedges
- ¼ tsp. sugar (optional)
- ¼ c. white wine (optional)
Steps
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Step 1
Combine marinade ingredients
Combine 2 tablespoons soy sauce, ¼ cup sugar, garlic, 2 teaspoons sesame oil, mirin, and water in a large bowl with a lid to make a marinade.
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If you can’t find mirin at your grocery store, you can substitute ¼ teaspoon sugar mixed with ¼ cup white wine, and then measure out the 2 teaspoons.
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Step 2
Marinate beef
Marinate the beef in the bowl, covered and refrigerated, for two to 24 hours.
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Step 3
Cook beef and chop
Remove the beef from the marinade and grill it or cook it in a skillet. Then chop it into bite-size pieces and set aside.
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Step 4
Combine dressing ingredients
Combine the rest of the soy sauce, sugar, sesame oil, and the lime juice in the other bowl to make a dressing.
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Step 5
Toss cabbage mixture
Toss the lettuce, cabbage, and onion with the dressing.
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Don’t let the cabbage mixture sit in the dressing for too long – the oil in the dressing will cause the lettuce to wilt.
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Step 6
Fill tortilla
Fill a tortilla with meat and the cabbage mixture. Garnish it with toasted sesame seeds, green onion, cilantro, chili garlic paste, and lime wedges. Take a big bite and enjoy this delicious Korean-Mexican crossbreed.
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Kimchi, made by fermenting cabbage and allowing it to pickle in its own juices and spices, is Korea’s national dish.
