Korean Beef Tacos

30 mins
  • 300g rump steak, thinly sliced
  • 1 avocado, thinly sliced
  • Kimchi, to serve
  • White sesame seeds, to serve
  • 1 head of butter lettuce, leaves separated
  • 8 La Banderita street tacos
  • 2 spring onion, sliced

Marinade

  • 1 tsp sesame oil
  • 1 tbsp dark soy sauce
  • 2cm piece of ginger, grated
  • 1 tbsp gochujang (fermented Korean chili paste)
  • 1/2 nashi pear, grated
  • To make the marinade, combine all the ingredients together. Pour over beef and coat in marinade. Marinate for a few hours or overnight.
  • Heat a pan over a high heat and flash fry beef strips for 30 seconds until slightly charred and just cooked through.
  • Heat another pan over a medium heat and warm tacos for a minute on each side. Keep warm in a clean tea towel.
  • Lay lettuce leaves on to tacos and then top with sliced beef, avocado, kimchi and sprinkle with sesame seeds and spring onion.

Make this With

Street Taco

More Recipes You'll Love

Peking Duck Tacos

Mexican Beef Pot Roast

Whole BBQ Snapper Tacos

Brisket Tacos

Beef Rib Taquitos

Beef Cheek Tacos