Korean Beef Tacos with Kimchi and Gochujang Aioli

A rhapsody of all your favourite Korean flavours in taco format. These babies have it all – spiced slow braised melt-in-your-mouth meet, crunchy crisp vegetables, creamy dressing and piquant kimchi. Make the meat the night before to allow for both flavours to mellow and quick assembly when you’re ready to serve. If inauthentic tacos are wrong, we don’t wanna be right.



4 hungry people people


  • 1kg of free-range stew beef
  • 1 tablespoon of sesame oil
  • 5 cloves of garlic, crushed
  • 1/2 an onion, finely sliced
  • 250ml of The Stock Merchant Free Range Beef Stock
  • 1/3 cup of soy sauce
  • 1/3 cup honey
  • 2 tablespoons of rice vinegar
  • 3 tablespoons of grated ginger
  • 2 tablespoons of gochujang* or sriracha
    To serve
  • soft flour tortillas
  • 1 avocado, sliced
  • 1 cucumber, 1 carrot and 1 red capsicum finely sliced into matchsticks
  • 1 bunch of spring onions, sliced lengthways
  • 3 tablespoons of toasted sesame seeds
  • For the aoili
  • 1/2 a cup of good quality store bought aioli (or make your own) mixed with one tablespoon of gochujang
  • Dr Kim’s Magnificent Kimchi, to serve (We used Traditional / Spicy)
  • Fresh limes, if you feel like an extra bit of zest


  1. In a large heavy based saucepan, on medium heat, pour in a good glug of sesame oil and add the beef, turning to brown on all sides. Add the garlic, onion and cook for about three minutes. Pour in the stock, rice vinegar, soy sauce, honey, ginger and hot sauce. Bring to the boil, reduce then allow to cook on very, very low heat for about 3-4 hours, until meat is tender and starting to fall apart.
  2. 20 or 30 minutes prior to taking the meat off the heat, remove the lid and allow the liquid to reduce. Shred with a fork and set aside.
  3. Serve in warmed tortillas, with kimchi, avocado slices and vegetables, drizzled with the gochujang aoili and toasted sesame seeds.

*Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Feel free to substitute with another hot sauce if you can’t get your hands on any.