Air-Fryer Korean-Style Beef Tacos
Urvashi Pitre
Photo by Ghazalle Badiozamani
- Serves
- 6
- Prep Time
- 40 Minutes
- Cook Time
- 12 Minutes
The Korean chile paste called gochujang has got to be one of my favorite things to cook with as I love its spicy, sweet, and umami flavors. Given my love for both Korean and Mexican food, it was only a matter of time before I gave you a recipe for Korean tacos, right? You can also make these with pork shoulder. Serve with steamed rice and sautéed bok choy as an option. Excerpted from AIR FRYER REVOLUTION © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ingredients
- 2 tablespoon gochujang (Korean chile paste)
- 2 garlic cloves, minced
- 2 teaspoon minced fresh ginger
- 2 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoon sesame seeds
- 2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 1/2 pound thinly sliced beef (chuck, rib eye, or sirloin)
- 1 medium red onion, sliced
- 12 (6-inch) flour tortillas, warmed; or lettuce leaves
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup kimchi (optional)
Featured Video
Air-Fryer Korean-Style Beef Tacos
Directions
- Step 1
In a small bowl, combine the gochujang, garlic, ginger, sesame oil, soy sauce, sesame seeds, sugar, and salt. Whisk until well combined. Place the beef and red onion in a resealable plastic bag and pour the marinade over. Seal the bag and massage to coat all of the meat and onion. Marinate at room temperature for 30 minutes or in the refrigerator for up to 24 hours.
- Step 2
Place the meat and onion in the air fryer basket, leaving behind as much of the marinade as possible; discard the marinade. Set the air fryer to 400°F for 12 minutes, shaking halfway through the cooking time.
- Step 3
To serve, place meat and onion in the tortillas. Top with the green onions and the cilantro and kimchi, if using, and serve.