Kimchi Tacos
Crispy tortillas filled with hearty *bulgogi beef*, spicy *kimchi* and creamy *gochujang mayo* – a bold fusion of Korean and Mexican flavors, ready in 30 minutes!
Ingredients
- **Protein**:
- 1 lb *beef sirloin* thinly sliced or *firm tofu* (for vegan)
- **Marinade**:
- ¼ cup soy sauce or tamari for gluten-free
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 garlic cloves minced
- 1 tsp grated ginger
- **Tacos**:
- 8 small *corn tortillas* or flour tortillas
- 1 cup *kimchi* chopped, reserve 2 tbsp juice
- ½ cup *gochujang mayo* mix ¼ cup mayo + 1 tbsp gochujang
- 1 cup shredded purple cabbage
- ¼ cup cilantro chopped
- 1 lime cut into wedges
- Optional: sliced jalapeños avocado, sesame seeds
Instructions
- 1. Marinate protein:– Whisk together soy sauce, brown sugar, sesame oil, garlic and ginger in a bowl.– Add beef/tofu, stir and marinate for 15-20 minutes.2. Cook protein:– Heat skillet over medium-high heat. Cook beef/tofu for 3-4 minutes per side until caramelized.3. Prepare toppings:– Warm tortillas in a dry skillet (10 seconds per side).– Mix *gochujang mayonnaise* and chop cilantro/cabbage.4. Assemble tacos:– Top tortillas with protein, *kimchi*, cabbage, cilantro and a drizzle of *gochujang mayonnaise*.– Drizzle lime juice over top. Add avocado or jalapeños if desired.
Notes
– **Substitutes**: Use store-bought kimchi to save time. Replace beef with chicken, shrimp, or jackfruit.
– **Prep**: Marinate protein overnight for more intense flavor.
– **Gluten-free**: Use tamari and corn tortillas.
– **Prep**: Marinate protein overnight for more intense flavor.
– **Gluten-free**: Use tamari and corn tortillas.