Spicy Korean Steak Tacos with Kimchi

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 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 cucchiaio di olio extravergine di oliva
475ml (600g) coarse salt
Pepe nero macinato
2 cucchiai di salsa di ostriche
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon finely grated ginger
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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.