Spicy Korean Steak Tacos with Kimchi

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These spicy Korean steak tacos offer a vibrant fusion of flavours, combining tender beef with the punchy, fermented crunch of kimchi. The steaks are briefly salt-cured to produce an incredibly succulent texture before being finished with a piquant ginger and Shaoxing wine glaze. It is a sophisticated take on street food that balances heat, acidity, and umami in every bite.

As a high-protein dinner option, this dish is perfect for those seeking a nutritious yet satisfying meal that feels like a weekend treat. The combination of peppery daikon and fresh coriander cuts through the richness of the Japanese mayonnaise, creating a well-rounded dish. Serve these at your next social gathering for a homemade feast that is both impressive and simple to assemble.

Ingredients for Spicy Korean Steak Tacos with Kimchi

2 (1 1/2-inch/4-cm–thick) rump steaks or boneless sirloin steaks (700g)
1 cucharada de aceite de oliva virgen extra
475ml (600g) coarse salt
Pimienta negra molida
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 cucharada de jengibre finamente rallado
1 teaspoon dried chilli flakes
1 tablespoon finely grated palm sugar or brown sugar
16 small flour tortillas, lightly toasted
120ml (150g) Japanese mayonnaise
250g (160g) finely shredded daikon
1 cup (200g) store-bought kimchi
1/2 cup coriander (coriander) leaves

How to make Spicy Korean Steak Tacos with Kimchi

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.

Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chilli flakes and sugar in a small bowl and mix until the sugar has dissolved.

Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.

Preheat a grill pan or barbecue over high heat.

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.

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 coriander to serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.