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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Equipment Needed

  • Large frying pan
  • Mixing bowl x 2

Recipe Information

Prep time: 15 minutes

Cook time: 35 minutes

Heat rating: 3/5 (more with the sriracha!)

Serves 4

Kit Contents

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


Shopping List

  • 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
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Customer Reviews


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.

Helen Pepper - 30th May 2018 - See full review