With a little planning, you can enjoy these Korean-inspired spicy, flavorful Korean Street Tacos with Green Onion Kimchi! Ginger, garlic, sriracha, beef, and tomatoes simmer in the slow cooker until they’re falling apart tender…
Street tacos, with the explosion of food carts and trucks, have become quite the food trend. Korean Street Tacos With Green Onion Kimchi burst with complex flavors – sriracha, ginger, garlic, tender beef, bright acidity… When I received an email from Jessica Zhang of Sosu Sauces back in March, my “wheels started spinning.” Their Barrel Aged Sriracha sounded delicious, and falling-apart tender beef in a taco wrapper has always been a favorite. I was so excited to try their Barrel Aged Sriracha and Srirachup. In return, I agreed to develop a recipe that featured their sauces in a unique and creative way. Thus the planning began. I enthusiastically used their sriracha in my Buffalo Chicken Panini, and later in my Spicy Sesame Green Beans. You are probably familiar with mass-produced sriracha that tastes like vinegar and hot chiles (similar to Tabasco). It’s a good condiment, but simple and non-distinct. There are far better ones out there!
The Sosu Sauces sriracha is so complex, taking on the flavor of the oak barrels and the natural fermentation process. The ingredients are few, and include only chile peppers, brown sugar, garlic, salt, and no preservatives. 🙂 This is NOT a sponsored post… I love to support small artisan producers, and I am very enthusiastic about this sauce. Drop by Sosu Sauces website, or follow them on Facebook.
The best laid schemes o’ Mice an’ Men,
Gang aft agley… (often go awry)
— Robert Burns, To a Mouse
You may have heard the more common English paraphrase of this Scottish poem – The best laid plans of mice and men, often go awry? I’d better get back to my recipe. 😉 I love beef and green onions in most any preparation. So as I ran with the idea of doing street tacos, I thought it would be fun to experiment with making my own kimchi – something I’ve not done. I love freshly made kimchi; it is nothing like its processed-in-a-jar counterpart. However, it is not a quick process, and this is where my “best laid plans” went “awry.” I purchased a large quantity of beautiful green onions at a Korean market in El Paso, so the “clock was ticking.” I knew the kimchi would need at least a week. I was keeping an eye on my green onions, and they looked fine. I was finally able to get the kimchi made on April 26th. I let it ferment on the counter for 2 days, and then popped it into the refrigerator to finish. I purchased the other ingredients for the street tacos, and planned them for the following Sunday, not realizing it was my birthday. :-(My sons called my husband Friday to plan the menu for my birthday, and I suddenly realized I would be cooking my birthday dinner! Oh well, it’s not as though I don’t enjoy cooking…
Korean Street Tacos With Green Onion Kimchi – the Recipe
So, my green onion kimchi was ready and waiting. Given that it was my first attempt at making kimchi, I left nothing to chance, and went with Aeri Lee’s recipe for Green Onion Kimchi as this just happens to be her favorite kimchi. Wow! It was simply amazing! Or, to quote my sons – “amazeballs!” I did have a bit of trouble finding sweet rice powder in Las Cruces, so we made another trip to the Korean market in El Paso. I substituted a generous 1/4 cup of sriracha for the 1/2 cup hot pepper powder, but other than that, followed the recipe. I didn’t have a large enough glass jar, and put the kimchi into a rubbermaid container. On day 2, the container lid was ready to pop! I will buy a nice-sized glass jar for next time. I will make it again!
So, you’ve made the kimchi… What’s next? I brought out my slow-cooker. You really can do wonderful things with slow cookers, even in the warmer months. As soon as we returned from church, I went to work preparing the beef. I seared 4 pounds of lean, cubed stew beef in a bit of canola and sesame oil. Added the fresh garlic and ginger, a chopped sweet onion, and cooked until the onion was translucent. That went into the slow cooker. I added a pint of cherub tomatoes, and the sriracha and srirachup. It simmered on high for about 6 hours, and smelled heavenly! I added 2 tablespoons of tamari soy sauce and 1 tablespoon of rice vinegar, shredded the beef, and threw together a very lightly dressed napa cabbage slaw. The tacos were garnished with chopped cilantro, and additional sriracha sauce. I’ve enjoyed a lot of amazing meals on Sunday funday with my “kids,” but the consensus was that the Korean Beef Street Tacos With Green Onion Kimchi ranked right up at the the top!
We really couldn’t think of a wine that would pair well with the tacos, so we opted for a couple of growlers from Bosque Brewery – a local microbrewery. As I said, “the best laid plans of mice and men often go awry…” but in this instance, cooking for my own birthday turned out pretty well. 🙂 We all loved this!
I’ve heard from some of my friends that they’ve just not had good experiences with kimchi, and I’m wondering if that’s because they had generic, commercially produced cabbage kimchi with lots of vinegar? I’d sure love to hear your thoughts and experiences…
Korean Street Tacos With Green Onion Kimchi
- 1 tbsp. canola oil
- 2 tsp. sesame oil
- 4 lbs. lean beef such as round or stewing, cubed
- 2 tbsp. minced ginger
- 2 tsp. garlic minced
- 1 large sweet onion such as vidalia
- 1 pint cherub tomatoes*
- 1 cup sriracha*
- 1 cup srirachup*
- 2 tbsp. tamari
- 1 tbsp. rice vinegar
Napa Cabbage Slaw
- 1 small head napa cabbage shredded
- 2 tbsp. rice vinegar
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- flour tortillas
- Green Onion Kimchi* coarsely chopped
- Napa Cabbage Slaw
- fresh cilantro stems removed, coarsely chopped
- sriracha sauce
- *See notes
In a large saute pan over high heat, add oils and beef. Saute until a sear is achieved.
Add ginger, garlic, and sweet onion. Cook until onion is translucent and edges of beef are browned.
Add the beef mixture to the slow-cooker. Add the grape tomatoes and sriracha and srirachup. Stir well to combine. Cover.
When beef is falling-apart tender, use a potato masher to break it up a bit. Don't over do it!
Add tamari (or soy sauce) and rice vinegar. Stir to combine.
Serve the meat with tongs or a slotted spoon as there will be a substantial amount of liquid.
Napa Cabbage Slaw
Whisk rice vinegar, sesame oil, and soy sauce together. Pour over the shredded napa cabbage, and toss thoroughly.
Heat flour tortillas on a dry pan or griddle (both sides lightly browned). Add a small amount of beef with tongs or a slotted spoon to remove most of the liquid.
Garnish with Green Onion Kimchi, Napa Cabbage Slaw, cilantro, and sriracha if additional heat is desired.
Cook 8 hours on low or 4-6 hours on high setting for fork tender results. Alternatively, you can cook in a pressure cooker for about 60 minutes.
Cherub tomatoes are widely available and always full of flavor. Substitute any grape tomatoes.
I highly recommend Sosu Sauces Barrel-Aged Sriracha and Srirachup. You can, of course, substitute your available brand of sriracha and a good quality ketchup.
Read the post carefully. The Green Onion Kimchi is a link to another food blogger's site. It must be made several days in advance! Chop it up a bit so that it goes into the tortilla...
The recipe should serve about 12 generously. Of course it depends on appetites and how you fill your tortillas!