Here’s an easy way to introduce the flavors of Korea to your family. Give your next taco night a creative twist with these Korean Steak Tacos with Kimchi and Gochujang Aioli!
I grew up eating an awesome variety of different foods. Indian. Thai. Korean. Japanese. No, not really. My dad is pretty much the epitome of picky eaters, so the craziest we got come dinner time was ordering the most inauthentic food possible from the lame Chinese takeout place down the road from our house. Sesame chicken, anyone?
When Asheley and I have kids, it’s pretty much my number one mission to get them eating an eclectic mix of ethnic foods as early as possible. If they eat a big variety of foods early on, they won’t be picky eaters, right? I hope it’s that easy. Is it that easy? Probably not.
But anyway, these Korean Steak Tacos with Kimchi and Gochujang Aioli is a pretty gentle transition into the world of Korean food. Your kids will be way too busy thinking about the word taco to even notice they are experiencing new, exciting flavors. Well, that’s the plan at least.
And guess what? If you already made those Korean Steak Kimchi Rice Bowls, you already pretty much have everything you need for these tacos. It’s an easy way to stretch an extra dinner on those busy weeknights.
And in case you didn’t catch this before in the Kimchi & Bacon Fried Rice post, Mother In Law’s Kimchi (the jar of kimchi you see in the background of these photos) is graciously giving away two jars of their super delicious kimchi to you. Well, it could be you.
Just head on over to the bottom of the Kimchi & Bacon Fried Rice post to enter the giveaway. It will literally take less than a minute to enter. And that’s time well spent in order to possibly procure two free jars of this kimchi gold.
Korean Steak Tacos with Kimchi and Gochujang Aioli
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings (12 tacos) 1x
- Top warmed tortillas with Korean steak, a little bit of kimchi, a spoonful of pico de gallo and chopped avocado, a sprinkle of scallions and queso fresco, and drizzle with gojuchang aioli. Serve immediately.
- Alternatively (and my preference), serve all components of these tacos family style on the dinner table so everyone can assemble their own personal taco masterpieces.