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Korean Fusion Beef Tacos

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“Want it vegetarian? Substitute tofu or tempeh for the beef. I usually cut the recipe in half when preparing. These tacos remind us a little of Asian tacos that we order and are served during Happy Hour at a local Japanese sushi restaurant. Local recipe.”
24 tacos

Ingredients Nutrition

  • 2 12 lbs free range ground beef
  • 34 cup tamari or 34 cup reduced sodium soy sauce
  • 1 tablespoon roasted red chili paste, to taste (or 1 tablespoons Korean kochujang sauce)
  • 2 tablespoons fresh garlic, finely minced
  • 1 tablespoon freshly grated ginger, to taste (my addition)
  • 2 tablespoons sugar
  • 14 cup sesame oil (I used regular sesame oil and a small amount of toasted sesame oil-about 1 teaspoon)
  • 1 small yellow onion, finely minced
  • 12 cup rice vinegar
  • 24 (4 inch) corn tortillas
  • Accompaniments
  • 3 cups green cabbage (cabbage finely shredded) or 1 cup cabbage kimchi (we tested the tacos with green cabbage)
  • 12 cup cilantro leaf (fresh!)
  • 4 green onions, thinly sliced
  • 2 tablespoons sesame seeds (approximately-the recipe didn't specify how much) or 1 tablespoon white sesame seeds and 1 tablespoon black sesame (approximately-the recipe didn't specify how much)
  • 2 limes, cut into eighths
  • Sour Cream Sauce
  • 1 cup sour cream
  • 2 tablespoons lime juice


  1. Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
  2. Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
  3. Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
  4. In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
  5. Close bag and marinate mixture in the refrigerator for 3 hours .
  6. Remove meat from the marinade. *Discard* liquid.
  7. Heat up a large sautè pan and brown the meat until no longer pink.
  8. Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
  9. Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
  10. To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar.
  11. Enjoy!

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