Gochujang Beef Tacos with Kimchi Salsa

May is Salsa Month! This dish with its Korean-style kimchi salsa adds flair to an all-time favorite Mexican dish.

By: Cathlyn Choi

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beef tacos kim chi salsa

Gochujang Beef Tacos with Kimchi Salsa

May is Salsa Month! This dish with its Korean-style kimchi salsa adds flair to an all-time favorite Mexican dish.
Course: Dinner
Cuisine: korean
Keyword: beef, gochujang, kimchi, salsa, salsa month, tacos
Servings: 4
Calories: 320kcal
Author: Cathlyn Choi

Ingredients

  • ½ pound ground beef, 90% lean
  • 1 tablespoon vegetable oil
  • 1 tablespoon cumin powder
  • ¼ teaspoon kosher salt*
  • ½ tablespoon gochujang chili sauce**
  • 1 teaspoon sesame oil
  • 8 taco shells
  • Iceberg lettuce, shredded
  • ½ cup light sour cream
  • 1 cup diced avocado
  • ½ cup shredded cheddar cheese

Kimchi Salsa:

  • 1 cup diced tomato
  • 1 cup chopped napa cabbage
  • ½ cup finely chopped cilantro
  • 1 teaspoon sesame oil

Instructions

  • In a medium skillet over medium-high heat, cook ground beef with vegetable oil, 3–5 minutes. Add cumin, salt, chili sauce and sesame oil; stir-fry 5 minutes.
  • Combine all kimchi salsa ingredients in a bowl; mix well.
  • Warm the taco shells in oven for a few minutes. Fill shells with cooked beef, lettuce, sour cream, avocado, kimchi salsa and cheese.
  • *Cathlyn likes to use a Hawaiian sea salt called Hawaii Kai’s coffee salt
    **Make a traditional Korean gochujang chili paste by mixing 1 tablespoon Sriracha sauce with ½ tablespoon miso paste and 1 tablespoon ketchup

Nutrition

Calories: 320kcal | Carbohydrates: 17g | Protein: 19g | Fat: 23g | Sodium: 425mg | Fiber: 5g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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