Aren’t these the cutest little tacos you ever did see? These mini Korean Beef Tacos start with mini taco shells which are super simple to make, and they’re filled with an easy Asian slaw and the most flavourful ground beef bulgogi filling. While these are perfect as an appetiser, you can certainly fill full-sized tacos and have them for dinner too.
I originally made these for my parents 50th wedding anniversary, along with those cute Mini Chicken Pot Pies and both were an absolute hit. I know you’ll love them too because;
- They’re cute (first and foremost)
- They are versatile – make them bigger for a weeknight dinner (and I do)
- The filling is quick and easy (also perfect for weeknight dinner)
- A perfect make-ahead or meal prep recipe
- So. Much. Flavour!
I love anything in miniature form and anything in individual portions too and these Mini Korean Beef Tacos are both. I also love eating anything in taco form so these little babies are my absolute favourite things right now.
How to make mini taco shells
large tortillas and a basic muffin tin like thisare all you need to make your very own mini taco shells.
- Use a round cookie cutter (about 2.5 – 3 inches in diameter) and layer up 3-4 large tortillas.
- Press the cookie cutter down through the tortillas to make bunch of mini tortillas.
- Curve them and sit them in an upside down muffin tin, between the muffin holes (I guess they’re muffin domes on the underside).
- Bake them in a moderate oven for around 10 minutes and they’re done. Just let them cool before handling them and they’re good to go.
You may have noticed a lot of the savoury recipes on this blog have an Asian flair. If there is such a thing as an all-encompassing “Asian” cuisine, it’s one of my faves (along with Italian and anything that screams comfort food). I just love the umami flavours in Asian cuisines.
For the ground beef bulgogi
This ground beef bulgogi is a very simple mixture of beef, garlic, ginger, soy sauce, chilli, sesame oil and spring onions (aka green onions or scallions). There is also just a little sugar to balance it out and help with getting some caramelisation. Everything is mixed together first then sautéed in a frying pan over medium high heat until it starts to get crispy.
The easy Asian Slaw
A combination of purple cabbage, bean sprouts and carrot are perfect for Asian slaw but you could also substitute with things like snow peas, Chinese cabbage or strips of cucumber (seeds removed).
The most important part is to shred the ingredients quite finely. I use a regular speed peeler on cabbage and a julienne peeler like this oneis perfect for the carrot. Cutting the ingredients finely makes them easier to fit inside your mini taco shells.
Use the upturned muffin tin to keep the taco shells straight while you fill them, then just stack them side by side on a platter to serve.
These Korean Beef Tacos are wonderful served as dinner party appetisers, game day snacks or a simple midweek dinner.
Make ahead or meal prep tips
- The slaw and dressing can be made a day or two ahead but keep them separate until close to serving time.
- The ground beef bulgogi can also be cooked a day or two ahead.
- Make the mini taco shells 3-4 days before.
- Keep the salad and beef stored in airtight containers in the fridge. The taco shells and dressing can be kept at room temperature, also in airtight containers.
You could serve these with this gochujang mayo too.
If you’re a lover of Asian flavours and quick and easy recipes, then you definitely need to try these mini Korean Beef Tacos. Simplicity and amazing flavour make these a total crowd pleaser.
More easy recipes
- Bao buns (Chinese steamed buns)
- Braised BBQ Beef Short Rib Tacos
- Pulled Pork (Tacos with BBQ Sauce)
- Easy Salmon Pesto Pasta
- Easy Spinach Cob Loaf Dip
- Easy Homemade Pasta Sauce
Korean Beef Tacos
For the mini tacos
- 6 jumbo Tortillas (I use Old El Paso Jumbo Tortillas)
For the Korean beef
- 200 g / 7oz minced (ground) beef
- 2-3 spring onions, very finely chopped
- 1 1/2 tablespoons soy sauce (notes)
- 1 clove garlic, crushed
- 2 teaspoons freshly ground ginger
- 2 teaspoons sesame oil
- 1/2 teaspoon chilli paste
- 2 teaspoons brown sugar, packed
For the Asian slaw
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sugar
- ½ teaspoon sesame oil
- 3/4 cup finely shredded red cabbage
- 1/4 cup bean sprouts
- 1/3 medium carrot, julienned
- Sesame seeds
For best results, always weigh ingredients where a weight is provided
For the mini tacos
- Preheat the oven to 180C / 350F / 160C fan forced.
- Lay 3 tortillas on top of each other, then use a 2.5 – 3 inch round cookie cutter to cut through all 3 layers at once, seven times (ie you should be able to get 7 circles out of each, so 6 tortillas will give you 42 mini tortillas). Repeat with the remaining 3 tortillas.
- Fold a mini tortilla to make the shape of a taco, the sit it between two cups of an upturned muffin tray (so in between the muffin “domes”). A 12 hole muffin tray, will give you 17 spots to place your mini tacos.
- Bake in the oven for 10 minutes, then remove and allow to cool before handling. Repeat with remaining mini tortillas.
- Store in an airtight container for up to 3 days until ready to use.
For the Asian slaw
- To make the dressing, add the soy sauce, vinegar, sugar and sesame oil to a small jar, seal then shake until well mixed.
- Mix the cabbage, bean sprouts and carrot together in a bowl and pour over the dressing.
For the Korean beef
- In a bowl, mix together all the beef ingredients until well combined.
- Heat a tablespoon of vegetable oil in a frying pan or skillet over med-high heat. Add the beef mixture and saute while breaking up with a wooden spoon until totally browned and there is no more moisture.
- Now let it cook for 1 minute without stirring until the beef is crispy on the bottom.
- Fill each of the taco shells with a little salad, then some beef mixture and finally sprinkle with the sesame seeds. Serve immediately
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- A julienne peeler like this one makes short work of cutting fine strips of vegetables.
- I use a regular 12 hole muffin tin like these to make my mini taco shells
- I have a set of cookie cutters like this with every size I could ever want
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