Korean Tacos
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Ingredients
- 1 small head napa cabbage (or thin coleslaw mix)
- 4 green onions
- 1/2 cup chopped kimchi + 2 Tbsp. liquid
- 1 Tbsp. rice wine vinegar
- 1/2 bunch cilantro, chopped
- 1/4 cup mayonnaise
- 2 Tbsp. sriracha (more to taste)
- 1 Tbsp. water
- 3 cups korean beef
- 12 small flour tortillas
Instructions
-
Thinly slice napa cabbage (about 5-6 cups) and green onions. Add to medium bowl. To the bowl, add kimchi, kimchi liquid, rice vinegar. Toss until combined and set aside.
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Chop cilantro and put into a small bowl.
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In a small bowl, stir together mayonnaise, sriracha, and water until smooth. Add more sriracha to taste if desired.
-
Roughly chop leftover beef and reheat in microwave or small pan, until hot.
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Heat tortillas in microwave or hot pan.
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Layer beef into tortillas (about 1/4 cup) and top with kimchi slaw, a drizzle of sriracha mayonnaise, and chopped cilantro.
Notes
Get your kids involved! They can: mix together kimchi slaw, mix together spicy mayo, build their own tacos.
Kimchi: is a fermented cabbage like sauerkraut. It is typically found in the refrigerated section near the tofu. If your kimchi doesn’t have a lot of liquid, use a tablespoon of soy sauce in the slaw.
Younger kids: tacos can be tough, so serve the components separately!
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