Melinda’s Korean Tacos
Melinda’s Korean Tacos
Rated 5.0 stars by 1 users
Category
Tacos, Fusion Cuisine
Cuisine
Korean-Mexican Fusion
Servings
4
Prep Time
45 minutes
Take your taco game to the next level with these bold and flavorful Korean-inspired tacos! Juicy, marinated ribeye steak is seared to perfection and paired with tangy kimchi, crisp green onions, and the rich heat of Melinda’s Gochujang Sauce. Wrapped in soft street taco-sized flour tortillas, every bite is packed with a perfect balance of umami, spice, and crunch. A simple yet irresistible fusion dish that’s easy to make and guaranteed to impress!
Ingredients
-
1 ½ pounds boneless ribeye steak
- ¼ C Soy Sauce
- 2 Tbsp toasted sesame oil
- 2 Tbsp brown sugar
- 3 cloves garlic minced
- 1 Tbsp freshly grated ginger
- 1 Tbsp Melinda’s Gochujang Sauce
- 2 Tbsp green onions, thinly sliced
- 1 tsp toasted sesame seeds
- 2 Tbsp vegetable oil
-
Street Taco-sized flour tortillas
Directions
Slice ribeye into thin strips
- Prep garnish by slicing green onion lengthwise into 2 inch strips and placing in a bowl of ice water
- In a separate bowl combine soy sauce, sesame oil, garlic, ginger, and Melinda’s Gochujang sauce. Whisk together
- Add your steak strips and let marinate for 30 minutes in the refrigerator.
- Add steak to skillet and cook over medium-high heat until there is rich dark caramelizing of the sauce and meat is cooked through.
- Rough chop kimchi for topping your taco
- Build your taco with the beef, kimchi, green onions and Melinda’s Gochujang sauce to taste. Enjoy!
