Fusion food at its best! These Korean beef tacos are packed with flavorful beef, veggies, rice, kimchi, and a delectable gochujang sauce.

I’m back with yet another fun way to use that tasty Instant Pot Korean Beef: tacos!
Is there anyone out there that doesn’t love a good taco? I have 37398 taco recipes on my site and I’m here today with another one because, well, I just love tacos.


This particular taco recipe takes on a Korean flair. We’ve got tender, flavorful beef over some rice and topped with sesame cucumbers, spinach and carrot salad, kimchi, and a hefty drizzle of gochujang mayo. Delish!
How do we feel about rice in a taco? I’ve never tried it until now and I gotta say, I’m a fan. Especially with the combination of flavors we have here.
I love these tacos on soft flour tortillas, but if you need them to be gluten-free you can toast up some corn tortillas instead.

Now, go enjoy some tacos! 😊

- 1 Recipe Korean Style Beef (Bulgogi)
- 2 Cups Cooked White Rice, ~1 ½ Cups Uncooked
- Jarred Kimchi
- 12 Flour Tortillas, Street Taco Size
- Scallions, for garnish
- 3 Cups Baby Spinach, thinly sliced
- 1 Cup Shredded Carrots
- 1 Teaspoon Rice Vinegar
- 1 Teaspoon Sesame Oil
- Salt & Pepper, to taste
- 4 Small Snacking Cucumbers, thinly sliced
- 1 Teaspoon Rice Vinegar
- 1 Teaspoon Sesame Oil
- Salt & Pepper, to taste
- Black Sesame Seeds, a few sprinkles
- ¼ Cup Mayonnaise
- 2 Teaspoons Gochujang
- 1 Teaspoon Rice Wine Vinegar
- Salt & Pepper
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Toss all of the ingredients in a small bowl to combine. Set aside.
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Toss everything in a small bowl and set aside.
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Mix the mayo, gochujang, vinegar, salt, & pepper in a small bowl until well combined.
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Layer some rice, beef, spinach and carrot salad, cucumbers, and kimchi in warm tortillas. Drizzle with gochujang mayo and top off with scallions. Enjoy!

Ty Keri it was wonderful , easy to make ,even my grandkids both boys ( 4 and 7 ) loved them