Korean BBQ Beef Taco w/ Homemade Kimchi Recipe

Ingredients

• 1 lb Short Rib Beef (pre‑cut into bite‑size strips; can substitute chicken breast, shrimp, or tofu)
• 2 Tbsp Sesame Seed Oil (toasted sesame oil for authentic flavor)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 4 cloves Garlic (minced (about 1 Tbsp))
• 1 tsp Sugar (optional, adds a hint of sweetness)
• 8 pieces Corn Tortillas (6‑inch size; keep warm before serving)
• 1 cup Kimchi (store‑bought or homemade fermented napa cabbage)
• 0.25 cup Cilantro (chopped, for garnish)
• 1 whole Lime (cut into wedges for juice)
• 0.5 cup Shredded Lettuce or Cabbage (optional topping for crunch)

Instructions

1. Make Marinade

   In a mixing bowl combine sesame oil, soy sauce, minced garlic, and optional sugar. Stir, then add the beef strips and toss to coat evenly. Let the meat rest for 10 minutes to absorb the flavors.

   Time: PT5M

2. Preheat Skillet

   Place the skillet over medium‑high heat and let it become hot, about 2 minutes.

   Time: PT2M

   Temperature: high

3. Cook Beef

   Add the marinated beef to the hot skillet in a single layer. Stir‑fry for 2 minutes, or until the meat is browned and cooked through.

   Time: PT2M

   Temperature: high

4. Steam Corn Tortillas

   Remove the beef and wipe the pan if necessary. Add 2 Tbsp of water, then place one tortilla in the pan. Cover with a lid and steam for 30 seconds, flip and steam another 30 seconds until soft. Repeat for remaining tortillas.

   Time: PT2M

   Temperature: medium

5. Assemble Tacos

   Lay two softened tortillas on a plate, top with a generous portion of cooked beef, add a spoonful of kimchi, sprinkle cilantro, drizzle fresh lime juice, and finish with optional shredded lettuce or cabbage.

   Time: PT3M

6. Serve and Enjoy

   Serve the tacos immediately while the beef is hot and the tortillas are soft.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g