It’s Taco Tuesday! And it’s been a while since I’ve shared a dinner recipe with you all, but I’m back with a good one. Corey was craving tacos this weekend and trust me, I love tacos, but sometimes my basic taco recipe rotation grows tired. It’s always shredded green chicken, blackened fish or grilled steak. Don’t get me wrong, those are all AMAZING choices, but sometimes I find myself in a recipe rut and can feel so meh about a dish I typically love. But ruts are meant to be busted! So out of the comfort zone we went and I decided to give a fusion recipe a try. The result? Korean Beef Tacos with Red Cabbage Slaw and Kimchi.
Korean Beef, Two Ways
Since I wanted more versatility with the leftovers, I decided to make Korean beef meatballs as the base for the tacos. To do this, I took a huge shortcut and purchased a bottled Korean beef sauce from our local health food store. Red Duck korean taco sauce is amazing (not sponsored) and I highly recommend it. But any thick Korean marinade would work! To save myself hands on time when prepping dinner, I browned the meatballs about 4 hours early and then added them to the slow cooker with the bottle of sauce. This give the meatballs time to absorb the flavor and finish up slowly.
If you don’t want to make meatballs, you could just simply cook the beef in a skillet. Just add the beef straight to the pan, brown, then cover with the sauce and simmer for 10-15 minutes. This will be more reminiscent of taco meat, but again, the meatballs end up providing greater versatility for leftovers — we made bibimbap bowls the next day.
Red Cabbage, I Love Thee.
Seriously. I’m obsessed with red cabbage. I make some variation of a red cabbage slaw at least once a week. I love the crunch and the vibrance it adds to any dish. It pairs so perfectly with lime and cilantro and holds up well in the fridge for a few days. I rarely (read: never) make a taco and leave off some version of a red cabbage slaw.
A Couple of Words on Kimchi
I’ll admit, kimchi is an acquired taste. The pungent fermented cabbage can seem a bit of putting. Like why does it fizz when you open the jar? But fermented foods are incredibly nourishing to the microbiome in our guts and help improve digestion and immunity. If you aren’t sure about kimchi: try chopping it up into more of a relish consistency and top with a small amount. My husband was skeptical, but even he ended up loving it.
Alright friends, let get those slow cookers warming and get ready to make these tasty AF tacos!
Korean Beef Tacos With Red Cabbage Slaw and Kimchi
Taco Tuesday gets an upgrade with these Korean Beef Tacos. Start by making slow cooker Korean beef meatballs which will be topped with a red cabbage slaw and chopped kimchi.
Korean Beef Meatballs
- 1 lb ground beef
- 1/4 cuo almond flour
- 3 tbsp flax seed
- 1 egg (optional)
- 1 bottle Korean Beef Sauce I used Red Duck Korean Beef Taco Sauce. Kalbi sauce would also work well.
- 2 green onions thinly sliced
- 1/2 head red cabbage shredded
- 1 lime for juice
- 1/4 cup cilantro chopped
- 2 tsp sea salt
- 2 tbsp avocado oil mayo
- 1 tbsp sriracha
- 1/2 cup kimchi chopped
- soft corn tortillas
For the Korean Beef Meatballs
In a bowl, combine the ground beef with the almond flour, flax seed and beaten egg. By hand or with a spoon, mix until uniform. Scoop out 1 tbsp of mixture at a time and roll into balls.
Heat a large skillet with avocado oil. Add 1 tbsp minced garlic and the meatballs. Brown the outside of the meatballs before transferring to a slow cooker.
Pour the sauce over the meatballs and set the timer to the appropriate time until you plan to eat. Ground beef cooks rather quickly, so the lower heat you use in crockpots the better. If you are short on time, cooking on High is okay and the meatballs will be ready in less than 2 hours.
For the Cabbage Slaw
In a mixing bowl, coming the shredded cabbage with 2 tsps of sea salt. Crunch the cabbage with your hands until it becomes glossy.
Add the juice from 1/2 of a lime and the chopped cilantro. Mix to evenly coat and set aside.
To Make Sriracha Mayo
In a small bowl combine mayo and sriracha and mix until uniform.
To Assemble the Tacos
Heat the corn tortillas and store in a kitchen towel or a tortilla holder until ready to use.
In each tortilla, place 2-3 korean beef meatballs.
Top the meatballs with the cabbage slaw, chopped kimchi and sriracha mayo. Sprinkle with sliced scallions. and left over cilantro. Add a squeeze of lime if desired and enjoy!
While I chose to make the beef as meatballs, you could omit the almond flour, flax seed and egg and simple cook up the ground beef in a skillet and add the korean sauce. Additionally, you could use steak instead.