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!