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Korean Beef Tacos

April 10, 2019 by Keri 1 Comment

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! 😊

Print
Korean Beef Tacos
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Fusion food at its best! These Korean beef tacos are packed with flavorful beef, veggies, rice, kimchi, and a delectable gochujang sauce.
Serves: 4
Ingredients
  • 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
Spinach & Carrot Salad:
  • 3 Cups Baby Spinach, thinly sliced
  • 1 Cup Shredded Carrots
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • Salt & Pepper, to taste
Sesame Cucumbers:
  • 4 Small Snacking Cucumbers, thinly sliced
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • Salt & Pepper, to taste
  • Black Sesame Seeds, a few sprinkles
Gochujang Mayonnaise:
  • ¼ Cup Mayonnaise
  • 2 Teaspoons Gochujang
  • 1 Teaspoon Rice Wine Vinegar
  • Salt & Pepper
Instructions
For the Spinach & Carrot Salad:
  1. Toss all of the ingredients in a small bowl to combine. Set aside.
For the Sesame Cucumbers:
  1. Toss everything in a small bowl and set aside.
For the Mayo:
  1. Mix the mayo, gochujang, vinegar, salt, & pepper in a small bowl until well combined.
Assemble the Tacos:
  1. Layer some rice, beef, spinach and carrot salad, cucumbers, and kimchi in warm tortillas. Drizzle with gochujang mayo and top off with scallions. Enjoy!

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Filed Under: Dairy-Free, Dinner, Instant Pot, Meat & Poultry, Tacos

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Lovely comments

  1. Jeff Boggess says

    April 18, 2021 at 8:54 pm

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

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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