Fiery Korean BBQ Taco Fusion with Spicy Kimchi Slaw

Name: Fiery Korean BBQ Taco Fusion with Spicy Kimchi Slaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean-Mexican Fusion
Ingredients: 1 pound beef short ribs (thinly sliced); 8 pieces small corn tortillas; 1/2 cup soy sauce; 1/4 cup gochujang; 2 tablespoons sesame oil; 4 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 cup kimchi (chopped); 1 cup napa cabbage (shredded); 1 tablespoon rice vinegar; 1 tablespoon honey; 2 tablespoons scallions (sliced); 1 tablespoon sesame seeds (toasted)

StandardKorean-Mexican FusionDinnerBold FlavorsFusionStreet Food

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

An adventurous blend of Korean BBQ flavors wrapped in a taco, topped with a vibrant and spicy kimchi slaw.

Macronutrients per serving

110

grams

Protein

30.0g 27%

Fat

20.0g 18%

Carbs

60.0g 55%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🌾 Fiber

20% DV

Aids in digestion

💧 Omega-3

5% DV

Supports heart health

✦ Antioxidants

10% DV

Protects cells from damage

Ingredients

Main Ingredients

1 pound beef short ribs thinly sliced
8 pieces small corn tortillas
1/2 cup soy sauce
1/4 cup gochujang
2 tablespoons sesame oil
4 cloves garlic minced
1 tablespoon fresh ginger grated

Spicy Kimchi Slaw

1 cup kimchi chopped
1 cup napa cabbage shredded
1 tablespoon rice vinegar
1 tablespoon honey
2 tablespoons scallions sliced
1 tablespoon sesame seeds toasted

Instructions

1 In a large bowl, combine soy sauce, gochujang, sesame oil, minced garlic, and grated ginger to create the marinade.
2 Add the thinly sliced beef short ribs to the marinade, ensuring each piece is well coated. Let it marinate for at least 20 minutes or overnight for more flavor.
3 Preheat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes on each side until they are caramelized and cooked through.
4 In a separate bowl, combine chopped kimchi, shredded napa cabbage, rice vinegar, honey, sliced scallions, and toasted sesame seeds to make the spicy kimchi slaw. Mix well and set aside.
5 Warm the corn tortillas on a dry skillet for about 30 seconds on each side until pliable.
6 Assemble the tacos by placing grilled beef slices on each tortilla, topped generously with the spicy kimchi slaw.
7 Serve immediately, allowing the bold flavors to meld with each bite.