Ecomely

Language

Korean taco: recipe illustration
Everyday meals

Korean taco

A Mexican taco filled with beef marinated Korean-style, a sweet and salty bulgogi sauce, and a crunchy salad with a spicy dressing. Born in Los Angeles, it's a mix of Asian and Mexican flavors that's very popular at food trucks.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

Nutrition facts

421 kcal per serving

Protein
35 g
Carbohydrates
43.8 g
of which sugars
14.1 g
Fat
10.6 g
of which saturated fat
2 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the soy sauce, sugar, sesame oil, garlic and ginger to make the marinade, then add the meat and grated pear. Let it marinate for 20 minutes.
  2. Heat a skillet over high heat and sear the meat in two batches, 3 to 4 minutes per batch, until well caramelized.
  3. In a bowl, mix the red onion, carrot and lime juice with a pinch of salt to make a crunchy salad.
  4. In another bowl, mix the gochujang with a little water and a spoonful of sugar to get a spicy, smooth sauce.
  5. Warm the tortillas dry in a skillet for a few seconds on each side.
  6. Fill each tortilla with meat, salad and fresh cilantro.
  7. Drizzle with gochujang sauce and serve right away, topped with toasted sesame.

Variations and tips

Vegetarian version. Replace the beef with firm tofu marinated the same way and seared until golden.

Using what's easy to find here. Replace the gochujang with a mix of hot sauce and honey, and the pear with an apple.

More ideas

Gordita35 min · 4 serv.Sonoran hot dog (hot-dog de Sonora)40 min · 4 serv.Guajolota25 min · 4 serv.Chile con queso25 min · 4 serv.Tlayuda30 min · 2 serv.Torta ahogada1 h 25 · 4 serv.Aguachile25 min · 4 serv.Cemita poblana30 min · 1 serv.

Original Ecomely recipe.