Crispy Korean BBQ Beef Street Tacos

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Crispy Korean BBQ Beef Street Tacos

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Keeping with the trends out there today with Korean street food fade here is one from my long past that I was making from the inspiration of working in Hong Kong back in 2000 and eating as much amazing street food as I could. I have been putting this one together for years and thought despite the over saturation of the street taco this one is worth trying as it will be show stopper at a party.



Crispy Korean BBQ Beef Street Tacos

On 04/12/2011 (Sunday) at 12:41 am by Benny.
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  • Prep Time:
    20 min
  • Ready Time:
    20 min


4 servings


  • Benny’s Korean Short Rib Recipe
  • won ton wrapper fry in 375 oil pushing in the center to make a taco shape
  • cilantro for garnish
  • saracha sauce

Taco Slaw

  • one cup of kimchi
  • one cup chopped napa cabbage
  • one cup sliced dikon radish
  • teaspoon toasted sesame seeds
  • one chopped scallion

Taco Slaw Dressing

  • one cup japanese mayo
  • 1/4 cup rice wine vinegar
  • few drops of sesame oil
  • few drops of saracha sauce


You will need to make a couple pounds of my Korean BBQ rib recipe which can be found here:

Once you have the ribs cooked (or they can be leftovers as well) cut the meat off the bone and chop it roughly

Make the slaw dressing combine all ingredients and set aside. now combine the ingredients for the slaw and dress with enough of the slaw dressing to coat everything evenly. Keep chilled in the fridge until use.

Make the crispy taco shells by using won ton wrappers and deep fry them until golden but using a spoon push in the center of them when they hit the oil and hold to make the taco shape.

To assemble put a dab of the slaw dressing in the bottom of the taco shell, followed by a couple tablespoon of the rib meat, top with that amazing slaw and some fresh cilantro. Add some extra saracha for more heat.

Serve as a great app or make a ton of them for parties they are just the perfect two biter.






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