korean tacos

For tacos with a twist, you’ll love these spicy Korean Eggplant Tacos! With Gochujang spiced eggplant and a kimchi mayo quick slaw, these tacos are as easy to make as they are addictive!

Korean Eggplant Tacos

eggplant

Tbsp olive oil (30 mL)

Tbsp Gochujang Paste (15 g)

Kimchi Mayo (60 g)

plain Greek yogurt (use dairy-free

Tbsp lime juice (30 mL)

flour tortillas

Toppings: cilantro, sliced avocado, kimchi, fresh lime juice

Eggplant: Preheat oven to 425°F (218°C). Cut eggplant into cubes (you can peel it if the texture bothers you, or leave it on for added nutrients). In a large bowl, toss eggplant together with olive oil and Gochujang Paste to evenly coat. Spread onto a baking sheet and cook for 15 minutes, stirring up the eggplant once during cooking, until soft and slightly browned. Switch oven to broil, move eggplant to top rack, and watch closely for a few minutes until the edges begin to crisp up.

Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.

Assemble: Spoon eggplant filling and coleslaw onto tortillas. Top with your favorite toppings, like cilantro, sliced avocado, kimchi, and a squeeze of fresh lime juice.

Food truck fusion-style tacos, straight outta the Instant Pot! Flavorful garlic and ginger beef gets tucked into flour tortillas with kimchi, cilantro, peanuts, and spicy mayo. Oooo-ee!

Instant Pot Korean Beef Tacos

can pears, drained (fresh pears work, too)

ginger

garlic

soy sauce

brown sugar

tsp sesame oil

lbs. top sirloin (see notes)

chopped cilantro

peanuts

kimchi !!!! or slaw of some sort

sriracha mayo or yum yum sauce

Make the sauce

Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use (see notes).

Cook the meat

 Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

Tacos: 

Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It&#8217;s so good.

I made these tonight with moose steak instead of sirloin. They were delicious!  Thanks for another great IP recipe!

This recipe was amazing! What a wonderful way to get back into the routine of cooking after a long weekend away. The flavors in the meat we're straight up incredible. We used the slow cooker. It was my first time having kimchi and I loved it!  Say this every time but it's maybe my favorite recipe of yours! For now anyway.

In my college days I used to go a korean restaurant - gammeeok.nyc where kimchis were available. This recipe just remembered me those college days.

Thanks a lot!!!

I made this last night and it was DELISH!  Especially with all the toppings!  I made into a lettuce wrap with a bit of rice in it.  Today was a little rice bowl as leftovers.  Very easy and Very tasty!

I can't even....Korean beef....kimchi?!?! Omg.  I get cravings for both.  We don't eat out much.  When we visit L.A., my only request when we visit our friends is authentic Korean BBQ.  I have made a few recipes at home...this is now on my TO-DO list in a few weeks.  Thank you for sharing!!!!

Made this for dinner last night.  So good!  Thanks for the recipe. Served it with cauliflower fried "rice" and then had leftovers for breakfast.  :)

The Korean Beef Tacos sound awesome!  I think maybe even my 12 year old would like it.  Oh, the question is to buy the instant pot or not...
I'm a former teacher as well.  I miss it sometimes and other times, no. 
I'm going to make the tacos and I'll write back to let you know how they turned out.  Thank you!

https://www.youtube.com/watch?v=XKQeR1JWKAE

Instant Pot Korean Beef Tacos - Oh.Em.Gee. garlic ginger beef, kimchi, cilantro, spicy mayo, peanuts... these are so good! 

Full Recipe: https://pinchofyum.com/instant-pot-ko...

PRODUCTS (Amazon affiliate links)
Kimchi: http://amzn.to/2iVqHWp
Flour Tortillas: http://amzn.to/2BhXVdm
Sriracha Mayo: http://amzn.to/2B7RWrf


Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Korean BBQ Tacos

Switch up your Taco Tuesday routine with these easy Korean beef tacos. Tender, flavorful bulgogi makes the perfect filling for tacos—just add kimchi and all your favorite toppings!

Korean Beef Tacos (Bulgogi)

onion

asian pear

green onion

Tablespoons brown sugar

black pepper

Tablespoons sesame oil

Flour tortillas

Purple cabbage, (shredded)

cilantro

avocado

Lime wedges

sour cream

mayonnaise

lime juice

garlic powder

Gochujang paste

Slice ribeye steak into very thin strips and transfer to a large bowl.  

In blender, combine half of the onion with the garlic, pear, green onion, brown sugar, pepper, and soy sauce.  Blend until smooth, then pour over the meat and toss to coat well.  Cover bowl with plastic wrap and refrigerate for 30 minutes to marinate the meat.

In a large pan or cast iron skillet, heat the sesame oil over medium-high heat.  When the oil is hot, add the meat along with the marinade juices and cook, stirring frequently, until the steak is cooked through and the sauce has caramelized.  Sprinkle with additional chopped spring onions or green onions and sesame seeds, if desired.

Prepare the taco sauce by combining all of the ingredients in a bowl and whisking until smooth.  Refrigerate until ready to use.  

Warm the tortillas, then top with the bulgogi beef, kimchi, purple cabbage, cilantro, cilantro and avocado, and garnish with lime wedges, if desired.  Drizzle with taco sauce and serve immediately.

Dinner in 20 minutes? Sign me up! These totally delicious kimchi tacos bring bold, Asian-inspired flavors to your table (with almost no effort!). Packed with savory tempeh, spicy kimchi, and a creamy homemade Sriracha sauce, this no-fuss recipe is a guaranteed winner.

20-Minute Kimchi Tempeh Tacos

Tempeh Taco "Meat" (click for recipe)

kimchi (175 g)

tortillas

sour cream (can sub dairy-free alternative

mayonnaise (can sub dairy-free alternative, 60 g)

lime juice (5 mL)

Tempeh: Prepare the Tempeh Taco &quot;Meat&quot; (15 minutes to make).

Fillings: Prepare remaining fillings. Optionally saute kimchi for 5 minutes to slightly caramelize it. Slice avocado and chop cilantro.

Sauce: Stir together all Sauce ingredients.

Assemble: Spoon Tempeh Taco Meat into each tortilla, topping with kimchi, avocado, cilantro, and sauce.

Holy cow this was so delicious! I decided to be more conscious about my meat consumption and this recipe made me not even miss the meat. Thank you for sharing

Made homemade tempeh for the first time with soy bean and spores. 
Never ate tempeh before. Followed the recipe minus the cilantro. 
OMG ABSOLUTELY HEAVENLY!!! 

Made tempeh taco meat in less quantity... wished I would have made more of it.

forgot to say that I also made my own kimchi.

Top 4 korean tacos recipes from across the web

The most viewed korean tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Eggplant Tacos

Instant Pot Korean Beef Tacos

Korean Beef Tacos (Bulgogi)

20-Minute Kimchi Tempeh Tacos

Top 4 korean tacos recipes from across the web

The most viewed korean tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Eggplant Tacos

Instant Pot Korean Beef Tacos

Korean Beef Tacos (Bulgogi)

20-Minute Kimchi Tempeh Tacos

The most viewed korean tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine