Kimchi Beef Tacos.

When stocking and keeping my kitchen organized, there is staples that I typically always like to have on hand. Extra-virgin olive oil. Agave nectar. Beans (typically garbanzo). Quinoa. Eggs. Spices (too many to name). Garlic. More or less, I like keep ingredients that I know I can make a number of meals with. Whether it be breakfast, lunch or dinner, I can always figure out some recipe to whip up.

Another ingredients that like to keep is ground beef. Most weekends I will run to the grocery store and pick up a pound or two of ground beef, putting one in the freezer for later in the week and using the other Sunday night to make lunch for the first few days of the week. Here's my dilemma when it comes to ground beef through - I make the same exact thing. Every time. Spaghetti. Dirty rice. Tacos. Poor Man's Beef Stroganoff. It gets tired. My go-to ground beef lately has been from PRE Brands, which is 100% grass fed beef. 

This past weekend I was struggling to come up with a meal to make using my newly purchased ground beef. I was clearly in a rut. I began browsing through my pantry and fridge, looking for ingredients to pair with the protein and then my eyes fell upon it. The kimchi that I had. I began thinking to myself, what if I put an Asian flare of something I make all the time, like tacos? So that is exactly what I did. Using traditional Asian flavors I cooked up the ground beef and topped of the tacos with sautéed kimchi and avocado slices.

I know that Taco Tuesday was yesterday, but put this recipe in your arsenal for future use!


Kimchi Beef Tacos


1 pounds PRE Brands ground beef
1 garlic cloves, minced
2 green onions, chopped
1/2 small yellow onion, chopped
1 tablespoons of soy sauce
1/2 tablespoon of sesame oil
1/2 tablespoon of sugar
1/4 teaspoon of fresh ground black pepper
1/4 teaspoon of smoked paprika
1/4 teaspoon of cayenne power
1/2 tablespoon of sesame seeds (toasted, if desired)
1/2 tablespoon of chili pepper
1/2 tablespoon of peanut oil
Mother-In-Law's Kimchi, chopped
Sambal Oelek chili paste
corn tortillas


  1. Place the meat in a medium-sized bowl, and add all the ingredients except for the peanut oil.
  2. Let marinate in the fridge for 24 hours.
  3. Heat the peanut oil in a medium skillet over medium high heat.
  4. Add the marinate beef to the pan and cook.
  5. Sauté kimchi and chili paste until heated.
  6. Heat tortillas over a medium flame.
  7. Add beef, kimchi and avocado slices. Enjoy!