Korean Tacos with Chipotle Sriracha
Head spicerer Robyn’s trip to Los Angeles included some thorough investigation into an icon of L.A’s food scene - the Korean BBQ taco. The mix of sweet, sticky Asian flavours livened up with Mexican chillies, lime and fresh coriander is incredibly delicious.
Our version features a tortilla stuffed with sticky beef known as bulgogi, kimchi, sour cream and a little extra kick from Sriracha flavoured with smoky chipotle chilli.
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- Large frying pan
- Mixing bowl x 2
Prep time: 15 minutes
Cook time: 35 minutes
Heat rating: 3/5 (more with the sriracha!)
KIMCHI SPICES: Korean chilli flakes, coriander, garlic, onion, shrimp powder (shrimp, salt)
SRIRACHA SPICES: Chipotle chilli, smoked paprika, chilli, onion, garlic, shrimp powder (shrimp, salt)
BULGOGI SAUCE SPICES: Korean chilli flakes, ginger, garlic, mustard
- 500g beef stir fry strips (or you could use diced chicken)
- ½ Chinese cabbage
- 1 bunch of spring onions
- 1 ripe avocado
- Sour cream to serve
- 3 tbsp tomato ketchup
- 40g sugar
- 3 tbsp vinegar (white wine vinegar or cider vinegar is best)
- 2 tbsp soy sauce
- 1 tbsp cornflour (or use plain flour)
- 4 tortillas or wraps to serve
- Rice for 4 to serve
Superb highly recommended
We made this with beef, may try chicken next time. Will definitely make the kimchi again.3rd August 2018 - See full review
A tasty twist on the Mexican taco.