Description
Korean Beef Tacos combine flavorful minced beef seasoned with classic Korean ingredients and a crunchy Asian slaw, all served in crispy mini tortilla shells baked into taco shapes. This fusion recipe offers a delicious blend of Korean and Mexican cuisine, perfect as a crowd-pleasing appetizer or party snack.
Ingredients
Scale
Mini Taco Shells
- 6 jumbo tortillas
Korean Beef
- 200 grams minced beef
- 2-3 spring onions, very finely chopped
- 1 1/2 tablespoons soy sauce
- 1 clove garlic, crushed
- 2 teaspoons freshly ground ginger
- 2 teaspoons sesame oil
- 1/2 teaspoon chili paste
- 2 teaspoons brown sugar
Asian Slaw
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 3/4 cup finely shredded red cabbage
- 1/4 cup bean sprouts
- 1/3 medium carrot, julienned
Garnish
- Sesame seeds
Instructions
- Prepare the Mini Tacos: Preheat the oven to 180°C (160°C fan forced)/350°F. Stack 3 tortillas and cut out 7 circles from the stack using a 2.5-3 inch round cookie cutter. Repeat with the remaining tortillas. Fold each mini tortilla circle into a taco shape and place them into muffin cups to hold their shape. Bake the tortilla shells for 10 minutes until crisp, then let them cool before handling.
- Make the Korean Beef: In a bowl, combine the minced beef, finely chopped spring onions, 1 1/2 tablespoons soy sauce, crushed garlic, freshly ground ginger, sesame oil, chili paste, and brown sugar. Heat a tablespoon of vegetable oil in a frying pan over medium-high heat. Add the seasoned beef mixture and sauté while breaking it up with a wooden spoon until the beef is browned and all moisture has evaporated. For added texture, cook the beef without stirring for 1 minute to allow the bottom to become crispy.
- Make the Asian Slaw: In a small jar, mix 2 teaspoons soy sauce, 1 teaspoon rice wine vinegar, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil, shaking well to create the dressing. In a bowl, combine finely shredded red cabbage, bean sprouts, and julienned carrot. Pour the dressing over the slaw and toss to combine evenly.
- Assemble the Tacos: Spoon a small amount of the Asian slaw into each crispy mini taco shell, then top with the Korean beef mixture. Garnish with a sprinkle of sesame seeds. Serve immediately to enjoy the contrast of textures and vibrant flavors.
Notes
- For extra heat, increase the amount of chili paste or add fresh sliced chilies.
- You can prepare the taco shells ahead of time and store them in an airtight container to keep crisp.
- Substitute beef with ground turkey or chicken for a leaner option.
- The slaw can be made a few hours in advance to marinate and enhance the flavors.
- If you don’t have a cookie cutter, use a small bowl or cup to cut the tortilla circles.
