Korean Tacos • Kimchi Club

Korean Tacos

Korean Mexican fusion is a match made in heaven, amiga. Korean tacos are a quick, easy and delicious dinner. We make pork and beef at the same time, for some variety and pair one with Radish Kimchi and the other with Hot Kimchi.
Enjoy, Minka.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Korean, Mexican
Servings 4


  • 12 taco size tortillas1
  • 250 g stir fry beef2
  • 250 g pork mince
  • 1/4 jar Kimchi Club BBQ Bulgogi Sauce
  • 1/4 jar Kimchi Club Hot Bulgogi Sauce
  • 2 tsp Kimchi Club Fermented Garlic
  • 100 g Grated tasty cheese
  • Kimchi Club radish and hot kimchi
  • 250 g Cherry tomatoes, finely chopped
  • 1/2 Red onion, finely chopped
  • 1 Avocado
  • 1 Lime
  • 1 bunch coriander, chopped
  • Olive oil
  • Salt


  • Cook the meat in a frying pan with enough bulgogi sauce to keep it moist. I like BBQ Bulgogi with beef and Hot3 Bulgogi with pork.
  • Finely chop the cherry tomatoes and red onion. In a bowl, drizzle them with olive oil and the juice of half a lime. Mix in a teaspoon of fermented garlic, some coriander and a pinch of salt.
  • Mash the avocado and mix with the same ingredients – lime juice, olive oil, fermented garlic and a pinch of salt.
  • Construct your tacos. Meat first, then tomato salsa. Kimchi goes on top with a little more coriander. We pair hot kimchi with BBQ beef and radish kimchi with Hot Pork.
  • Serve the guacamole and cheese on the side for people to help themselves – it can get pretty messy when you load them up.
A delicious tray of Korean tacos


  1. Some people like to double up their tortillas. In that case you’d need 24!
  2. You can of course use any meat you want. Or tofu!
  3. Or go the Hot Hot for an extra kick!
Keyword beef, pork, tacos

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