Past Recipes
Korean Steak Tacos

Korean Steak Tacos with Kimchi

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All the flavors of Korean barbecue, in a portable taco? Yes, please! In this mashup inspired by a past favorite, steak and onions are marinated in spicy gochujang, soy sauce, sesame oil, and sweet agave, then seared and stuffed into warm flour tortillas. Finished with bean sprouts, scallions, and cabbage kimchi—a Korean specialty that adds zingy crunch—this is your connecting flight between Mexico City and Seoul.
  • Spicy
  • Stovetop Only
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 700
  • Protein 43g
  • Total Carb 73g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • flour tortillas
    • 6
    • flour tortillas
  • mung bean sprouts
    • 2 ounces
    • mung bean sprouts
  • agave
    • 1 teaspoon
    • agave
  • gochujang
    • 2 tablespoons
    • gochujang
  • scallions
    • 2
    • scallions
  • lime
    • 1
    • lime
  • head butter lettuce
    • 1
    • head butter lettuce
  • kimchi
    • 1/2 cup
    • kimchi
  • steaks
    • 2
    • steaks
  • soy sauce
    • 1 packet
    • soy sauce
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • yellow onion
    • 1
    • yellow onion

What You’ll Need

  • large resealable plastic bag (optional)
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Peel onion, halve, and slice as thinly as possible. Rinse remaining produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens.

  2. Marinate Steaks

    Marinate Steaks

    In a large shallow bowl or resealable plastic bag, whisk together gochujang (skip or use half for less heat), agave, soy sauce, and half of sesame oil to combine. Pat steaks dry with paper towel and add to marinade, along with sliced onions. Turn everything to coat, then set aside to marinate at room temperature for at least 10 minutes.

  3. Toast Tortillas

    Toast Tortillas

    While steaks marinate, heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.

  4. Cook Steaks and Onions

    Cook Steaks and Onions

    Return pan from tortillas to medium-high heat. Add steaks and onions (along with any marinade) in a single layer. Sprinkle over scallion whites and light greens. Cook, moving steaks occasionally and stirring onions to avoid burning, until meat is browned on bottom, 4-6 minutes. Flip and brown on opposite side until medium rare, 3-4 minutes more. Transfer to a plate and set aside to let steaks rest, about 5 minutes.

  5. Season Bean Sprouts

    Season Bean Sprouts

    While steaks rest, place bean sprouts in a medium bowl and toss with remaining sesame oil to coat. Quarter lime. Pat lettuce dry with paper towel and gently separate leaves, discarding tough stem.

  6. Plate Korean Steak Tacos

    Plate Korean Steak Tacos

    Slice steaks against the grain as thinly as possible. Layer tortillas with lettuce, sliced steak, onions, kimchi, bean sprouts, and scallion dark greens. Serve with lime wedges for squeezing over. Enjoy!

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