Korean Tacos with Chipotle Sriracha

Rated 5/5 from 14 Customer Reviews

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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15 minutes

35 minutes


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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
  • Large frying pan
  • Mixing bowl x 2
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Superb highly recommended

Chris Collins


We made this with beef, may try chicken next time. Will definitely make the kimchi again.

Spicery Customer

A tasty twist on the Mexican taco.

Helen Pepper