Authentic home cooking from Spain, with US measurements. 
Korean Tacos 🌮 🇰🇷
Korean tacos are a fusion of Mexican tacos and Korean dishes like bulgogi, a dish made with thinly sliced beef marinated in a slightly sweet Korean sauce and grilled or cooked on a griddle.
The marinade for this meat is delicious, and when combined with the different vegetables in the recipe, you get unique tacos with a variety of textures that are sure to surprise you. You can substitute the beef with pork or chicken if you prefer.
This is the recipe we made during the Cookpad Home Academy workshop. We had a great time cooking together!
You can find the schedule and recipes for upcoming workshops at https://cookpadhomeacademy.com, where you can sign up for free.
If you try making these Korean tacos, share a photo on Cooksnap so I can see how they turned out! I'd love to see your results!
Korean Tacos 🌮 🇰🇷
Korean tacos are a fusion of Mexican tacos and Korean dishes like bulgogi, a dish made with thinly sliced beef marinated in a slightly sweet Korean sauce and grilled or cooked on a griddle.
The marinade for this meat is delicious, and when combined with the different vegetables in the recipe, you get unique tacos with a variety of textures that are sure to surprise you. You can substitute the beef with pork or chicken if you prefer.
This is the recipe we made during the Cookpad Home Academy workshop. We had a great time cooking together!
You can find the schedule and recipes for upcoming workshops at https://cookpadhomeacademy.com, where you can sign up for free.
If you try making these Korean tacos, share a photo on Cooksnap so I can see how they turned out! I'd love to see your results!
Open in Cookpad AppSteps
- 1
Start by making the gochujang-style sauce. In a small bowl, mix the ketchup, soy sauce, olive oil, sugar, cayenne pepper, water, and the two garlic cloves finely minced or pressed. Mix everything well with a fork or whisk.
- 2
Set aside two-thirds of the sauce to use later when assembling the tacos. Use the remaining sauce to brush both sides of the beef steaks. Let the meat marinate for about 30 minutes while you prepare the other ingredients.
- 3
Peel the red onion, cut it in half, and slice into very thin half-moons. Place the sliced onion in a bowl and squeeze the juice of one lime over it. Let it sit to mellow the flavor and reduce sharpness.
- 4
Slice the radishes very thinly. Do the same with the pickles.
- 5
Peel and dice the avocado into small cubes.
- 6
Heat a skillet or griddle and add a few drops of oil, spreading it with a silicone brush. Cook the beef steaks just until browned on both sides so they stay juicy.
- 7
Transfer the cooked beef to a plate and slice it into very thin strips with a sharp knife for the taco filling. Add a little more sauce and set aside.
- 8
Warm the flour tortillas one at a time in a skillet, just until heated through but not toasted. As you finish each one, place it in a large bowl so they hold their taco shape as they cool.
- 9
To assemble the Korean tacos: take a tortilla, add some beef strips, then top with the prepared vegetables—onion slices, pickles, radishes, and avocado cubes.
- 10
Finish with a little of the reserved gochujang-style sauce on top. Sprinkle with toasted sesame seeds and fresh cilantro leaves. Serve with a lime wedge for squeezing and a small bowl of extra sauce on the side.
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