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Two plates topped with kimchi tacos with glasses of beer and a bowl of guacamole on the side.
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5 / 2 votes

Kimchi Tacos

These Korean-inspired tacos are topped with beef bulgogi, kimchi, and a gochujang taco sauce.
Prep Time10 minutes
Cook Time20 minutes
Resting Time1 day
Total Time1 day 30 minutes
Course: Mains
Cuisine: Korean
Servings: 3 to 4 servings
Calories: 482

Ingredients

For the bulgogi (marinated short ribs)

  • 1 medium (7 oz) yellow onion, quartered
  • 6 to 8 whole garlic cloves
  • 1 (1-inch) knob fresh ginger, smashed (about 30 g)
  • 1/2 cup granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup soy sauce
  • 1 medium (6 oz) pear, preferably an Asian pear, quartered
  • 1/2 cup mirin or other rice-based wine
  • 1 pound beef short ribs, cut LA Galbi–style*, deboned

For the Korean taco sauce

  • 2 tablespoons granulated sugar
  • 1/4 cup store-bought or homemade gochujang (Korean chile paste)
  • 1/4 cup soy sauce
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons rice vinegar
  • Vegetable oil, for the grill

For the kimchi tacos assembly

  • 8 corn tortilas
  • 2 cups store-bought or homemade kimchi
  • Chopped fresh cilantro leaves, for serving
  • Lime wedges, for serving
  • Guacamole, for serving (optional)
US - Metric

Instructions

Make the bulgogi (marinated short ribs)

  • In a blender, purée the onion, garlic, ginger, sugar, black pepper, soy sauce, pear, and mirin until smooth.
  • Place the meat in a large resealable plastic bag. Pour the puréed marinade into the bag, squeeze out as much air as you can, seal the bag, and massage the marinade into the meat. (You may not need all the marinade to coat the short ribs. You can reserve the unused marinade for use on chicken or tacos.) Toss the bag of short ribs in the refrigerator and leave it overnight.

Make the Korean taco sauce

  • In a small bowl, stir together the sugar, gochujang chile paste, soy sauce, sesame oil, and rice vinegar together in a small bowl.

Grill the bulgogi (marinated short ribs)

  • Heat a charcoal or gas grill to medium-high and oil the grate. Sear the beef 2 to 5 minutes on each side for medium-rare (about 130°F or 54°C), and then let it rest on a cooling rack placed over a plate for at least 5 minutes. Cut the meat diagonally across the grain into slices about 1/2 inch (1 cm) thick.

Assemble the kimchi tacos

  • Heat the tortillas by wrapping them in a clean damp towel and microwaving them for 30 seconds or by giving them a quick turn on the grill, about 30 seconds per side.
  • Divvy the grilled short ribs among the warmed tortillas. Top with the kimchi, Korean taco sauce, chopped cilantro, a squeeze of lime, and guacamole, if desired. Devour immediately.

Notes

How To Make Vegetarian Kimchi Tacos Variation

These kimchi tacos taste equally spectacular when you marinate tofu in place of the bulgogi or marinated short ribs. (Well, okay, ALMOST equally spectacular.) Simply follow the above directions substituting 1 pound firm tofu, pressed and thickly sliced, for the short ribs.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 58g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 2374mg | Fiber: 2g | Sugar: 45g