📝 About This Recipe
Experience the vibrant collision of Seoul and Mexico City with these K-Mex fusion tacos, featuring tender, soy-ginger marinated protein and a crunchy, fermented slaw. The star is the Kimchi Slaw, which provides a cooling yet spicy acidity that cuts through the richness of the savory meat. This dish is a celebration of bold umami flavors, bright colors, and the perfect balance of heat and sweetness that defines modern street food culture.
🥗 Ingredients
The Protein & Marinade
- 1.5 lbs Flank Steak or Chicken Thighs (thinly sliced against the grain)
- 1/4 cup Soy Sauce (low sodium preferred)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Toasted Sesame Oil
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
The Signature Kimchi Slaw
- 1 cup Napa Cabbage Kimchi (drained and julienned)
- 2 cups Green Cabbage (shredded thinly)
- 1/2 cup Carrots (matchstick cut)
- 1/3 cup Mayonnaise (Kewpie brand recommended for extra creaminess)
- 1 tablespoon Rice Vinegar
- 1 teaspoon Gochugaru (Korean Chili Flakes) (adjust for heat preference)
Assembly & Garnish
- 12 pieces Corn Tortillas (street taco size)
- 3 stalks Green Onions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar is mostly dissolved.
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2
Add your sliced protein (steak or chicken) to the marinade. Toss thoroughly to coat, cover with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
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3
While the meat marinates, prepare the Kimchi Slaw. In a medium mixing bowl, combine the mayonnaise, rice vinegar, and gochugaru. Whisk until smooth.
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4
Add the shredded green cabbage, matchstick carrots, and the julienned kimchi to the dressing bowl. Toss well until the vegetables are evenly coated. Season with a pinch of salt if needed, then refrigerate until ready to serve.
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5
Heat a large cast-iron skillet or griddle over medium-high heat. Add a teaspoon of neutral oil to the pan.
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6
Working in batches to avoid crowding the pan, sear the marinated meat. Cook for 3-5 minutes until the edges are caramelized and slightly charred. Ensure the meat is cooked through but remains tender.
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7
Remove the meat from the heat and let it rest on a cutting board for 2 minutes. If the pieces are large, give them a rough chop into bite-sized taco fillings.
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8
While the meat rests, warm your corn tortillas. You can do this directly over a low gas flame for 10 seconds per side for a smoky char, or in a dry pan until soft and pliable.
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9
To assemble, place a generous portion of the warm seared meat in the center of each tortilla.
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10
Top the meat with a large spoonful of the chilled Kimchi Slaw, allowing some of the dressing to drizzle down.
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11
Garnish each taco with a sprinkle of sliced green onions, fresh cilantro, and a pinch of toasted sesame seeds.
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12
Serve immediately with fresh lime wedges on the side to squeeze over just before eating.
💡 Chef's Tips
For the best texture, slice your meat while it is slightly frozen; this allows for paper-thin strips that cook quickly and absorb more marinade. If you find kimchi too spicy, rinse it briefly under cold water before julienning to remove some of the excess chili paste. Always double-stack your corn tortillas if they feel thin to prevent them from breaking under the weight of the juicy slaw. Don't skip the toasted sesame oil; it provides that essential nutty aroma that anchors the Korean flavor profile. Substitute the mayonnaise with Greek yogurt for a lighter, tangier version of the slaw.
🍽️ Serving Suggestions
Pair these tacos with a crisp Mexican lager or a chilled glass of Korean Barley Tea (Boricha). Serve alongside a side of 'Elote' (Mexican Street Corn) seasoned with Gochugaru instead of traditional chili powder. A side of quick-pickled cucumbers and radishes adds an extra layer of crunch and acidity to the meal. For a complete feast, offer a small bowl of Gochujang-infused sour cream for those who want an extra kick of heat.