Korean Street Tacos
I ran across this easy Korean street tacos recipe from Gourmet.com that I couldn’t resist making. We all loved them and my son couldn’t get enough! Since I am always on the lookout for quick, simple, and tasty meals, this easy Asian taco recipe is one and will be perfect to make while traveling in our motor home.
Korean Street Tacos
Marinade:
- 1 lb of flank steak, cut against the grain into bite-sized pieces
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2-3 cloves of garlic, minced
- 2 tsp sesame oil
- 3 tsp water
- 1 tsp mirin
Salad Dressing:
- 1 tbsp soy sauce
- 1 ½ tsp lime juice
- 1 ½ tsp sesame oil
- ¼ tsp sugar
Salad Taco Topping:
- 1 ½ cups of romaine lettuce, chopped finely
- 1 cup of napa cabbage, chopped finely
- ¼ cup shredded, carrots
- ¼ cup of cilantro, chopped
- ¼ cup of green onions, diced
Other Ingredients:
- Small flour tortillas, warmed
- Sriracha sauce
- Lime wedges
How to Make Korean Street Tacos
Marinate the meat, by combining soy sauce, sesame oil, water, mirin, garlic, and sugar in a large zip-lock bag. Slice the flank steak, against the grain, into small bite-size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.
Prepare the Asian salad dressing, by combining the soy sauce, lime juice, sesame oil, and sugar in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.
Cook the flank steak, by heating a grill pan over medium-high heat coated with cooking spray.
Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness.
Remove from the grill pan and set aside.
Cook the marinade, by pouring it into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced. Drizzle the reduced marinade onto the cooked beef and toss to coat evenly.
Prepare the salad taco topping by finely chopping the romaine lettuce and the napa cabbage; toss them with the green onion, shredded carrots, and cilantro.
Drizzle the well-whisked Asian salad dressing on the salad, to taste. Toss to coat evenly.
Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
Finish the tacos, by placing some meat in the center of a warmed tortilla followed by the salad, and top with some sriracha sauce.
Serve the tacos with lime and eat immediately. Enjoy!
Equipment
- Grill Pan
Ingredients
Marinade:
- 1 lb of flank steak cut against the grain into bite-sized pieces
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2-3 cloves of garlic minced
- 2 tsp sesame oil
- 3 tsp water
- 1 tsp mirin
Salad Dressing:
- 1 tbsp soy sauce
- 1 ½ tsp lime juice
- 1 ½ tsp sesame oil
- ¼ tsp sugar
Salad Taco Topping:
- 1 ½ cups of romaine lettuce chopped finely
- 1 cup of napa cabbage chopped finely
- ¼ cup shredded carrots
- ¼ cup of cilantro chopped
- ¼ cup of green onions diced
Other Ingredients:
- Small flour tortillas warmed
- Sriracha sauce
- Lime wedges
Instructions
- Marinate the meat, by combining soy sauce, sesame oil, water, mirin, garlic, and sugar in a large zip-lock bag. Slice the flank steak, against the grain, into small bite-size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.
- Prepare the Asian salad dressing, by combining the soy sauce, lime juice, sesame oil, and sugar in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.
- Cook the flank steak, by heating a grill pan over medium-high heat coated with cooking spray.
- Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness.
- Remove from the grill pan and set aside.
- Cook the marinade, by pouring it into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced. Drizzle the reduced marinade onto the cooked beef and toss to coat evenly.
- Prepare the salad taco topping by finely chopping the romaine lettuce and the napa cabbage; toss them with the green onion, shredded carrots, and cilantro.
- Drizzle the well-whisked Asian salad dressing on the salad, to taste. Toss to coat evenly.
- Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
- Finish the tacos, by placing some meat in the center of a warmed tortilla followed by the salad, and top with some sriracha sauce.
- Serve the tacos with lime and eat immediately. Enjoy!
I have not made Tacos for ages, thanks for the reminder. Diane
They sound healthy and delicious which is an easy combination to recreate these days with all our global influences.
Wowo looks super yumm.
I have this recipe sitting in my “must try” files… now I know I’m going to have to make them!! They look fantastic, Pam!
They look fresh and tasty and when quick and easy is in the equation, sounds like a great dish.
I recently discovered a similar recipe that you make in the slow-cooker . I have to say that the flavrs are addictive! I love that you use flank steak in this recipe, and I can only imagine how much flavor the grilling adds to the meat! I can’t wait to try this, Pam! As always, thanks for sharing your love of amazing food!
Ben would love this!
full of flavor, just what I like!
They do look fantastic. I’m definitely going to make these!
These sound wonderful!! Love the flavors.
I am SO excited you made these, and I am definitely pinning those so I can try it soon!
Can’t wait to try these!
This looks incredibly healthy, I love the fresh colours, especially those different greens!
YES! YES! YES!
can you tell I like these? Like really like these? lol
These sound absolutely fantastic, Pam! I just put them on my list to try. Thanks!!
Yum! I cannot wait to make these….. I think these will be a hit! Thanks!
These look great Pam and I know my kids would devour them. My daughter is such a meat gal. I just finished serving hot lunch at my son’s school. It was fiesta day and I rolled up 400 burritos and these taco’s still looks good to me, which is surprising because when I work fiesta day, I am usually over mexican food (for at least a day anyway).
amazing and delicious and now I want a taco now!:(
These sounds delicious! Flavor packed and completely different from traditional tacos. Beautiful pictures and great post!
Yum! This is definitely my kind of food! Can’t wait to give this a try.
I haven’t had Korean food in FOREVER and now you’ve got me craving it!
Yum, this is amazing!!
Wow I haven’t tried any Korean food, and this looks really good. Thanks for sharing
I have a Korean friend who cooks delicious dishes. This way I get to know about Korean food. This looks very much flavored. I find sesame oil is a good choice for this recipe. gotta try it soon. Thanks for the recipe 🙂
miaaam, thank you for this delicious recipe
Will definitely be trying these, my family members are complete suckers for anything that simply resembles a taco!
Thanks
x
Oooh I love Korean food. I will have to pick up all the ingredients and make this soon. Thanks for sharing!
These look fantastic ~ can’t wait to try them!
I definitely recommend this recipe. I made them over the weekend and my husband and daughter LOVED, LOVED, LOVED them. The only thing I did different is I used chicken – and only because that is the meat I had on hand….. I will definitely try it with flank steak next time. My husband said, “We must have these again.” Thank you so much!
Stacey
I love using flank steak in tacos. With all the extras it really makes them taste good.
I tried these tonight. They were super fast, easy and delicious and used foods we had on hand. I marinated and cooked the steak whole then sliced it and tossed it in the reduced marinade just before assembling the tacos. It was a hit at my house.
Korean and tacos in the same title?? I’m there!
I made these and all I can say is FANTASTIC! Thanks for a great recipe, my family loved them.
THESE. ARE. FANTASTIC
This recipe is fantastic (found it through Pinterest). It has become a staple meal in our house. We use it for lettuce wraps and have yet to be disappointed. Have even cooked for guests. Thank you for sharing!!
Made the Korean Street Tacos (I used flap meat) and they were exactly what I expected. Tasted great and were easy to make. This recipe is a keeper.
I know I’m a bit late to the party but I made these Monday for dinner. WOW! The whole family loved them so much I’m going to make it again tonight using chicken thighs, reduce the marinate a bit, serve over white rice and voila! Korean Chicken Bowls.
Thank you so very much Pam for another great, easy recipe!
What a simple and delicious dish! Marinating a long time is definitely the key….my meat went for 20 hours and it was super tender. I was really short on time so I used a bag of cole slaw instead of the cabbage/carrots/romaine, and it worked great. Fantastic recipe that’s going in the box!