Spicy Korean Steak Tacos With Kimchi Recipe

Name: Spicy Korean Steak Tacos With Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2-inch/4-cm-thick) rump steaks or boneless sirloin steaks (700g); 1 tablespoon extra virgin olive oil; 2 cups (600g) coarse salt; Cracked black pepper; 2 tablespoons oyster sauce; 1 tablespoon Chinese cooking wine (Shaoxing); 1 tablespoon finely grated ginger; 1 teaspoon dried chile flakes; 1 tablespoon finely grated palm sugar or brown sugar; 16 small flour tortillas, lightly toasted; 1/2 cup (150g) Japanese mayonnaise; 2 cups (160g) finely shredded daikon; 1 cup (200g) store-bought kimchi; 1/2 cup coriander (cilantro) leaves

Servings: persons

2 (1 1/2-inch/4-cm-thick) rump steaks or boneless sirloin steaks (700g)
1 tablespoon extra virgin olive oil
2 cups (600g) coarse salt
Cracked black pepper
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon finely grated ginger
1 teaspoon dried chile flakes
1 tablespoon finely grated palm sugar or brown sugar
16 small flour tortillas, lightly toasted
1/2 cup (150g) Japanese mayonnaise
2 cups (160g) finely shredded daikon
1 cup (200g) store-bought kimchi
1/2 cup coriander (cilantro) leaves

1
Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
2
Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
3
Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
4
Preheat a grill pan or barbecue over high heat.
5
Cook the steaks, turning every 1 minute, for 2-3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
6
Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.

1264

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (1 1/2-inch/4-cm-thick) rump steaks or boneless sirloin steaks (700g), 1 tablespoon extra virgin olive oil, 2 cups (600g) coarse salt, Cracked black pepper, and more.

Yes, Spicy Korean Steak Tacos With Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Korean Steak Tacos With Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions