My Mini Korean Beef Tacos are mini tacos filled with Korean style beef. Filled with umami flavour, these tacos are perfect as an appetiser but can be made into full size tacos too.
5 from 1 vote

Korean Beef Tacos

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 42 pieces
Calories: 44kcal
Author: Marie Roffey
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Whether you want them full size or mini, these Korean Beef Tacos, are perfect for taco Tuesday or as an appetiser. This version is mini taco shells with ground beef bulgogi and an easy asian slaw they're light and quick to make.
Course: appetiser, Appetizer, Finger Food, starters
Cuisine: Asian, Korean
Keyword: korean beef, korean beef tacos, mini tacos

Ingredients

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

Instructions

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.

To assemble

  • Fill each of the taco shells with a little salad, then some beef mixture and finally sprinkle with the sesame seeds. Serve immediately

Notes

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