Street Food Lunch: Spicy Korean BBQ Tacos
This recipe showcases a fusion of street food and Korean BBQ cuisines, creating Spicy Korean BBQ Tacos that will delight your taste buds with their smoky flavors and perfect balance of spice.
Allergens
Soy, Wheat (gluten in tortillas), Dairy (mayonnaise)
Ingredients
- 1 lb beef short ribs, thinly sliced
- 8 small corn tortillas
- 2 cups napa cabbage, shredded
- 2 tablespoons mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- In a small bowl, mix together mayonnaise, gochujang, soy sauce, honey, sesame oil, rice vinegar, and garlic to create the spicy Korean BBQ sauce. Set aside.
- Season beef short ribs with salt and pepper to taste. Preheat a grill or grill pan over medium high heat. Grill beef slices for 3 4 minutes per side or until cooked to desired doneness. Remove from heat and let rest.
- In a separate bowl, toss shredded napa cabbage with a tablespoon of the Korean BBQ sauce. Set aside.
- Assemble tacos by placing a few slices of grilled beef on each tortilla, topping with spicy slaw, and drizzling with more Korean BBQ sauce. Enjoy immediately!
Chef’s Insight
The key to these tacos is the perfect balance of smoky, spicy, and tangy flavors, so don't be afraid to adjust seasoning as needed.
Notes
This recipe is perfect for a weekend lunch or a fun twist on taco night. It's sure to become a crowd-pleaser!