Experience a fusion of flavours with this Korean Style Beef Tacos with Sriracha Mayo and Pickled Onion recipe. This dish combines the savoury taste of Korean-style beef with the tanginess of pickled onion and the heat of Sriracha mayo, promising a dining experience that’s both global and exciting.
The beef is marinated in a blend of soy sauce, sesame oil, and sugar, which adds a delightful sweetness and umami to every bite, and is then cooked until it’s tender and bursting with flavour.
Adding a touch of heat to the dish is the homemade Sriracha mayo. This mayo, with its fiery flavour and creamy texture, pairs wonderfully with the savoury beef.
To balance out the richness of the dish, the recipe includes pickled onions. These onions, with their tangy taste and crunchy texture, add a refreshing contrast to the meal.
This Korean Style Beef Tacos with Sriracha Mayo and Pickled Onion recipe is an excellent choice for those nights when you want a meal that’s quick, unique, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a bowl, garlic press, frying pan, wooden spoon and a plate.
Korean Style Beef Tacos with Sriracha Mayo and Pickled Onion
Print RecipeIngredients
- 1 Red Onion
- 1 Garlic Clove
- Rice Vinegar
- Ginger Puree
- Ketjap Manis
- 2 Bell peppers
- 240g Beef Mince
- Sriracha
- 25ml Soy Sauce
- 6 Plain Taco Tortillas
- 1 tsp Sugar for the Pickle
- 1 tsp Sugar for the Sauce
- 4 tbsp Mayonnaise
Instructions
Step 1: Prepare the Onion Pickle
Start by halving, peeling, and thinly slicing the red onion. In a small bowl, combine the rice vinegar and the sugar for the pickle (see ingredients for amount). Season this mixture with salt and pepper, add half the red onion, and stir to coat. Set this aside for later.
Step 2: Complete the Prep
Next, halve the peppers, remove the cores and seeds, and slice them into thin strips. Also, peel and grate the garlic (or use a garlic press).
Step 3: Brown the Mince
Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince and cook until it’s browned, which should take about 5-6 minutes. Remember to wash your hands and equipment after handling raw mince. Break up the mince with a spoon as it cooks, then drain and discard any excess fat. Season with salt and pepper. Add the peppers and remaining red onion to the mince and continue cooking until they’re softened, about 4-5 minutes.
Step 4: Prepare the Sriracha Mayo
While the mince is cooking, preheat your oven to 200°C. In a small bowl, mix half the sriracha with the mayonnaise (see ingredients for amount). If you prefer less heat, add less sriracha.
Step 5: Finish the Beef
Once the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. The mince is cooked when it is no longer pink in the middle. Stir and cook until fragrant, about 1 minute. Stir in the soy sauce, ketjap manis, sugar for the sauce (see ingredients for amount), and remaining sriracha. Bring the mixture to a bubble and then remove from the heat. Meanwhile, place the tortillas on a baking tray and into your oven to warm through, about 2-3 minutes.
Step 6: Make the Tacos
Finally, lay out the tortillas on plates (3 per person). Spread the sriracha mayo on the tortillas with the back of a spoon. Top with spoonfuls of the beef mixture and finish with the pickled red onion – as much as you’d like. Tacos are best enjoyed eaten by hand – get stuck in! Enjoy!
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