Korean Beef Tacos

Whoa. Guys. These are the most mind-blowing tacos EVER! Filled with everyone’s favorite Korean beef, caramelized kimchi + Sriracha mayo!

I feel like I have been all over the place these last 10 days. I was in Arkansas last weekend, then flew off to Minneapolis for a quick work trip at the General Mills headquarters, then worked at the studio in downtown Los Angeles for two days, and now I’m off to Ecuador tomorrow morning!

I literally have been all over the place. But the only thing keeping me sane right now are these tacos.

These Korean beef tacos that are absolutely to die for.

I don’t know if it’s the Korean beef, the caramelized kimchi or the Sriracha mayo, or the combination of everything neatly tucked in a mini flour tortilla.

It’s just amazing. And I’ve had about 17 of these while packing for my next trip.

Maybe I can pack 3-5 for the flight? The passenger sitting next to me probably won’t mind, right?

Korean Beef Tacos

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Whoa. Guys. These are the most mind-blowing tacos EVER! Filled with everyone’s favorite Korean beef, caramelized kimchi + Sriracha mayo!

Print Recipe

Ingredients:

For the Korean beef

• 2 tablespoons brown sugar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red-pepper flakes
• Pinch of ground ginger
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 8 ounces ground beef

For the kimchi

• 2 teaspoons sesame oil
• 1 cup chopped kimchi
• 1 teaspoon sugar

For the Sriracha mayonnaise

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• 2 teaspoons freshly squeezed lime juice

For the tacos

• 12 mini flour tortillas
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1/4 teaspoon sesame seeds

Directions:

1. FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
4. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
5. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
6. FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

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