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.

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Kimchi has been part of the Korean diet since the seventh century. During months of harvest, vegetables—mostly cabbage—were set aside to ferment in a special “pickling” process. This preparation offered a food source for people during the long, cold winters. Kimchi is now served as a core food found on just about every Korean family’s table, as well as in Korean restaurants. Today, there are more than 200 variations made with different seasonings and vegetable additions.

Recipe Type: Dinner
Cuisine: Korean
Author: Cathlyn Choi
Serves: 4


  • 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


  1. 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.
  2. Combine all kimchi salsa ingredients in a bowl; mix well.
  3. 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

PER SERVING: 320 cal; 19g prot; 23g fat; 17g carb (3g sugars); 425mg sodium; 5g fiber

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