Spicy Korean Beef Tacos Recipe (video)

30 prep + 10 cook

servings

Amazing Korean beef tacos with a spicy kimchi slaw, juicy beef in Korean barbecue sauce and a creamy spicy sauce for topping!

Prepare the Korean barbeque sauce first. In a medium bowl combine all the ingredients needed for the sauce: soy sauce, apple juice, sesame seed oil, rice vinegar, brown sugar, ginger, garlic, and sesame seeds. Whisk all the ingredients together and set aside.
Using a sharp knife, trim the beef tri-tip of excess fat and slice the meat with the grain into thin slices, about 1 ½-inches in length.
Preheat a large frying pan over high heat and add the Pompeian 100% Grapeseed Oil. Once the oil is hot, add the beef. Season the beef with salt and fry over high heat until well browned all over, about 5 to 7 minutes. If needed, split the beef in half and fry just half at a time to avoid crowding the pan.
Pour the Korean barbeque sauce over the beef and bring to a simmer. Simmer for a few minutes, then add the cornstarch slurry. Combine the cornstarch and water in a small ramekin and stir together, then add. This will thicken the sauce and help it stick to the beef better. Remove the beef from heat and keep warm.

For the creamy pepper sauce, combine the necessary ingredients in a bowl: mayonnaise, yogurt, fermented pepper sauce and lime juice. Mix everything together and transfer into a dispenser bottle if desired.

For the kimchi slaw, combine the cabbage, carrots, cilantro, green onion and sauce in a medium bowl. Finely slice the kimchi and add it to the bowl. Toss all the ingredients together.

To assemble the tacos, first toast the tortilla, if desired. Top each tortilla with a slice of avocado, followed by 4 to 6 pieces of beef, a few tablespoons of kimchi slaw, a sprinkle of cilantro and green onion and a drizzle of creamy pepper sauce. Finish the tacos with a squeeze of fresh lime juice. For best results, keep all the components separate and put the tacos together right before enjoying.