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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.

Instructions

  • 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.
  • TIP: 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.
  • Step 2: Marinate beef Marinate the beef in the bowl, covered and refrigerated, for two to 24 hours.
  • 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.
  • 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.
  • Step 5: Toss cabbage mixture Toss the lettuce, cabbage, and onion with the dressing.
  • TIP: Don’t let the cabbage mixture sit in the dressing for too long – the oil in the dressing will cause the lettuce to wilt.
  • 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.
  • FACT: Kimchi, made by fermenting cabbage and allowing it to pickle in its own juices and spices, is Korea’s national dish.

You Will Need

  • 3 tbsp. soy sauce
  • tsp. sugar
  • 1 tbsp. minced garlic
  • 3tsp. Asian sesame oil
  • divided
  • 2 tsp. mirin
  • 2 tsp. water
  • 1 lb. beef rib eye
  • thinly sliced
  • Grill or skillet
  • 1tsp. lime juice
  • 4 c. shredded romaine lettuce
  • 2 c. shredded Napa cabbage
  • 1c. thinly sliced onion
  • Corn tortillas
  • Toasted sesame seeds
  • Chopped green onion
  • Chopped cilantro
  • Chili garlic paste
  • Lime wedges
  • 1 tsp. sugar (optional)
  • 1 c. white wine (optional)

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