Korean Tacos


  • 1 ½ to 2 pounds thinly sliced sirloin steak
  • 6 Tbsp tamari or soy sauce
  • 3 Tbsp coconut or brown sugar
  • 2 Tbsp rice wine or cooking sherry
  • ¼ cup finely grated yellow onion
  • 3 garlic cloves, minced or pressed
  • ¼ red apple, grated
  • 2 tsp ginger paste or grated ginger
  • ⅛ tsp ground black pepper
  • 1 Tbsp toasted sesame oil
  • shredded cabbage
  • 2 packages corn tortillas
  • Quick Cucumber Kimchi
  • Sweet and Spicy Sauce


  1. In a large bowl, mix together the tamari, sugar, wine, onion, garlic, apple, ginger and black pepper.  Add the thinly sliced steak and gently mix to completely coat the meat with the marinade.  Add the sesame oil and mix gently again.  Refrigerate for 4 hours or overnight.
  2. Make the Chili Garlic Sauce and the Quick Cucumber Kimchi according to the recipe directions.
  3. Heat some oil in a large skillet or wok over high heat.  Drain most of the marinade away from the steak and fry the steak (in batches if necessary) in very hot oil for a few minutes until cooked.  (Alternately you can grill or broil the steak)
  4. Warm the corn tortillas and assemble the tacos with some shredded cabbage, cooked steak, cucumber kimchi, and chili garlic sauce.

One Comment

  1. You had me at taco! Can’t wait to make these when we get back!

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