Korean Tacos with Homemade Salsas

One of my favorite tacos out there when I first took a bite into one and with love of fusion cooking is the Korean taco. If you’ve ever had Korean food before it’s sweet, savory, vinegary and mighty tasty. Mexican food on the other hand is tart, fresh and fulfilling. Why not mix the two and have a great marriage? Here we go with an awesome recipe you will love to make for yourself and/or your family tonight. I guarantee it will be a hit!

What we want to do first is make the marinade. I’ve tried the overnight version and the 4 hour version and to me there isn’t a difference. You’re going to be cutting the meat up just like you would carne asada but you’ll be cooking it in it’s own marinade. Here’s what you’ll need:


I forgot to picture the kiwi so here it is.

To work with a blender, you’ll want to pre cut your ingredients so the blender doesn’t have to work too hard. I’ve broken a few blenders in my day because I overworked it. You don’t want to break your blender. The liquid you add in your blender will also help move the items around. Remember this when working with salsa which we will discuss right now.

Everybody in the pool!




While you wait for your meat to marinate in the refrigerator, you can prepare an assortment of salsas. Before you I have prepared 4 different kinds. You don’t have to use all 4. One or two will do the trick. For the Korean taco recipe itself, I usually make a spicy mayo sauce but I have omitted this. I felt that this particular recipe did not need it but if you still would like to use it it’s basically:

3 T Mayo
1 1/2 T powdered sugar
1 T sriracha
1 tsp paprika

The first salsa is pretty basic. It’s tomatoes, crushed tomatoes, red onion, white onion, cilantro, 1 small jalapeno, 1 lime, salt

The second salsa is a tomatillo salsa. It’s tomatillos, white onion, cilantro, lime, 2 cloves roasted garlic, 1/2 c of water and salt. The best way to bring out the flavor to this salsa is to roast or grill the tomatillos. The tomatillos will begin to char and soften. To roast garlic, basically put garlic in foil with some olive oil. Wrap it up and put it on the grill. The garlic is done when the tomatillos are done.

The third salsa is a guajillo chile salsa and probably my favorite one to put on a taco because of the heat and it’s flavor. There is a series of steps you need to take in order for this salsa to work. It pretty much borders the tomatillo salsa with the same ingredients just that you add reconstituted dried chiles. As you’ll see in the pictures below you’ll be roasting the guajillo chiles and reconstituting them in boiling water to soften them, blend them and then adding the tomatillo salsa to it.

The fourth salsa is as basic as the first. It’s tomato, avocado, cilantro, lime, salt.

I will go ahead and let the pictures do the explaining…























The finished product!

Korean Tacos
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Korean Tacos

by mjbarias

Ingredients

● 3lbs cubed beef
● 1 small onion quartered
● ½ Asian pear quartered
● 1 kiwi quartered
● 8 garlic cloves
● ¼ c chopped ginger
● ½ c brown sugar
● ½ c sugar
● 2 T sesame oil
● ¾ c soy sauce
● 1 ½ c water
● ½ small cabbage julienned
● ½ c vinegar
● 2 T sugar
● ¼ c vinegar
● 2 T sugar
● ¼ tsp salt
● ½ cabbage julienned

Directions

Prepare marinade with onion, asian pear, kiwi, garlic, ginger, brown sugar, sugar, sesame oil, soy sauce and water. Working with a blender works best if you pre cut ingredients beforehand. I marinate everything and anything in 1 gallon plastic bags. Once you cube up beef you will be using, pour marinade in the plastic bag and marinate 4 hours or overnight.

Drain some of the liquid and use a hot wok. No oil is necessary and allow the marinade to dry up with the beef during the cooking process. Once the beef begins to caramelize and soak up all the liquid, you’re done.