Spicy Korean Beef Tacos (Print-Friendly Version)
Ground beef with gochujang and kimchi in warm tortillas for a vibrant Korean-Mexican meal.
# What You'll Need:
→ Beef Mixture
01 -
450 g ground beef
02 -
30 ml soy sauce
03 -
15 g gochujang (Korean chili paste)
04 -
13 g brown sugar
05 -
15 ml sesame oil
06 -
3 garlic cloves, minced
07 -
5 g fresh ginger, minced
08 -
Salt and black pepper, to taste
→ Sauce
09 -
15 g gochujang
10 -
15 ml soy sauce
11 -
Splash of sesame oil
→ Taco Assembly
12 -
8 small corn or wheat flour tortillas
13 -
150 g kimchi, chopped
14 -
15 g fresh cilantro, chopped
15 -
15 g green onions, thinly sliced
16 -
Lime wedges, for serving
# How to Make It:
01 -
In a mixing bowl, thoroughly blend ground beef with soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and ginger. Cover and marinate for at least 15 minutes.
02 -
In a small bowl, combine gochujang, soy sauce, and a splash of sesame oil to create the spicy sauce. Set aside.
03 -
Heat a large skillet over medium-high heat. Add the marinated beef mixture and use a spatula to break apart the meat as it cooks. Sauté for 5–7 minutes until well browned and fully cooked. Drain excess fat if necessary.
04 -
Pour the prepared spicy sauce over the cooked beef and stir to coat evenly. Cook for 2–3 additional minutes to meld the flavors.
05 -
Preheat a griddle or separate skillet over medium heat. Warm the tortillas for about 30 seconds per side until soft and pliable.
06 -
Spoon the spicy beef mixture onto each tortilla. Top with chopped kimchi, fresh cilantro, and sliced green onions.
07 -
Serve immediately with lime wedges on the side for added freshness.
# Additional Tips:
01 -
Adjust the gochujang amount to tailor the heat level to your preference. Toppings can be customized as desired.