Korean Steak Kimchi Tacos with Spicy Mayo
@entirelyemmy
Bold, savory, and packed with vibrant flavor, these Korean Steak Kimchi Tacos bring together tender, seared steak, tangy Wildbrine Korean-Style Kimchi, and a creamy, spicy mayo for the ultimate fusion taco night. Ready in just 20 minutes, this easy recipe delivers restaurant-worthy flavor with the signature crunch and zesty kick of Wildbrine kimchi in every bite. Perfect for weeknight dinners, casual entertaining, or whenever you’re craving something fresh, spicy, and satisfying.
INGREDIENTS NEEDED
1 1/2 Pounds of Tri-Tip Steak (or steak of choice)
1 Cup Wildbrine Korean Style Kimchi
12 Small Tortillas (flour or corn)
1/2 Cup Fresh Cilantro (chopped)
2 Green Onions (chopped)
1/2 Tablespoon of Red Chili Flakes
2 Teaspoons Salt (for seasoning the steaks)
1 Tablespoon Garlic Powder (for seasoning the steaks)
2 Tablespoons Butter (for cooking the steaks)
Spicy Mayo
1/4 Cup Avocado Mayo
2 Tablespoons Sriracha
1 Tablespoon Tamari (or soy sauce)
TIME
15-20 Minutes
YIELDS
4
DIRECTIONS
Step 1: Get out 1 1/2 pounds of tri-tip steak (or steak of choice), and season it evenly & generously with 2 teaspoons of salt and 1 tablespoon of garlic powder. Let it sit at room temperature while you prep the other ingredients.
Step 2: Get out a small bowl, and combine 1/4 cup of avocado mayo, 2 tablespoons of sriracha, and 1 tablespoon of tamari (or soy sauce). Stir until completely mixed & creamy!
Step 3: Chop 1/2 a cup of fresh cilantro and 2 green onions finely, then toss together in a medium-sized bowl with 1/2 a tablespoon of red chili flakes. If you’re sensitive to heat, reduce the amount of red chili flakes to 1 teaspoon or omit completely!
Step 4: Heat a cast-iron skillet over medium-high heat. Right before you’re ready to cook the steak, add 1 tablespoon of butter, let it melt and get foamy, then add the steak to the pan. Sear the steak 2-3 minutes on one side without moving it, then flip the steak, add another tablespoon of butter to the pan, and sear that side for another 2-3 minutes or until it reaches an internal temperature of 125-130°F (use a digital thermometer for this). If your steak hasn’t reached a high enough temperature, turn the heat down to medium-low, cover, and let it cook until it reaches 125-130°F. Transfer to a cutting board and let the steak rest for 5 minutes. Your steak will continue cooking to a temperature of around 135°F, for medium rare, and the juices will redistribute during the resting time.
Step 5: While the steak rests, warm up your corn or flour tortillas. You can do this in the microwave, in a dry skillet, or over a gas flame. Once the steak is done resting, slice it into thin slices against the grain.
Step 6: Let's assemble the tacos! Add a generous smear of spicy mayo to the tortilla, followed by about 4 slices of steak, Wildbrine Korean kimchi, and then top with the cilantro green onion mix! Serve warm & ENJOY!