Embrace the dynamic flavours of East Asian cuisine with this Korean Style Beef Tacos with Sriracha Mayo and Pickled Cucumber recipe. This dish, effortlessly blending the traditional and the contemporary, is a fail-safe choice when you’re seeking a delicious and exciting meal!
The Korean Style Beef Tacos are made using succulent beef with an authentic Korean marinade. The beef, cooked until tender, takes on the sweet, savoury, and slightly spicy flavours of the marinade, resulting in a taste experience that is distinctively Korean and utterly delectable. Served in soft taco shells, the beef offers an innovative and flavourful twist to the classic taco.
Adding a tantalising layer of heat and creaminess, the Sriracha Mayo lends an unmatchable tang and spice to the dish. It not only accentuates the rich flavours of the marinated beef but also introduces a wonderfully creamy texture that contrasts beautifully with the succulent meat.
To balance the richness of the beef and the spiciness of the mayo, the recipe includes Pickled Cucumber. With its crisp texture and tangy taste, it offers a refreshing counterpoint to the dish, creating a well-rounded flavour profile that satisfies all taste buds.
Despite its intricate combination of flavours, this Korean Style Beef Tacos with Sriracha Mayo and Pickled Cucumber recipe is surprisingly straightforward to make. It’s an excellent choice when you desire a quick yet flavour-packed meal. So, whether you’re an aficionado of Korean cuisine or a food adventurer, this recipe is a guaranteed success!
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Garlic Press, Knife, Cutting Board, Grater, Saucepan, Lid, Frying Pan and a Zester.
Korean Style Beef Tacos with Sriracha Mayo and Pickled Cucumber
Print RecipeIngredients
- 1 Onion
- 1 Garlic Clove
- ½ Cucumber
- 1 Tbsp Sriracha
- ½ Tbsp Ginger Paste
- 1 Tbsp Ketjap Manis
- 6 Soft Shell Tacos
- 1 Green Pepper
- 240g Beef Mince
- 1 Tbsp Rice Vinegar
- 2 Tbsp Mayonnaise
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
Instructions
Step 1: Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Step 2: Heat a drizzle of oil in a frying pan over high heat. When hot, add the beef mince. Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.
Step 3: Meanwhile, trim the ends from the cucumber, halve lengthways and thinly slice. Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount).Toss to coat and keep to one side.
Step 4: Next, mix half of the sriracha with the mayonnaise in a small bowl.
Step 5: Mix it Together When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan.
IMPORTANT: The beef is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 minute. Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat. Get ready to serve.
Step 6: Finish and Serve the Dish Lay out 3 tacos per person on each plate. Spread on the mayo with the back of a spoon. Top with the beef mixture and then a few slices of cucumber. Serve any remaining cucumber alongside. Fold and devour!
