Spicy Beef and Kimchi Tacos

Recently I made a stop at one of my favorite taquerias in town, El Rey Supermercado, as I normally do, and decided to shop around for a few minutes after I had a delicious taco lunch. Often times when I go there, I load up on limes, chilies, avocados, and corn tortillas, but this time around I loaded up on fresh fruits, and meat. I can say I get a bit intimidated when ordering from their butcher as my ten years or so of Spanish is a bit weak, but heck, I give it a try every single time.  One thing that stood out to me while I was browsing was these great beef ribs that we thinly sliced.

When I arrived home that evening, I decided to come up with a kimchi style beef rib, only to be slow cooked overnight, and chopped into a killer beef for tacos.

Spicy Beef and Kimchi Tacos

If you have never had beef that is cooked with peperoncinis, well, that is a must, but cooking beef with kimchi just elevated that whole recipe. Let’s get started.

Ingredients:

  • 2 lbs beef short ribs
  • 6 sport peppers
  • 2 cups spicy kimchi
  • 1/2 cup water
  • flour tortillas
  • 1 jalapeno chili, thinly sliced
  • 1 shallot, minced

This recipe is so easy, only because you can do this in your slow cooker. You could braise this in your oven if you would like, but who doesn’t love a slow cooker, right?

Start by adding the water, beef short ribs, sport peppers, and kimchi to your slow cooker. Give a gentle stir, then cover, and cook for 8 hours.

When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter. Your goal here is to remove all of the bones. As you can see in my photo, there are plenty of bones to remove.

How to make Spicy Beef and Kimchi Tacos

Trim any excess fat, then chop the beef ribs. Once chopped, add the beef back to the kimchi mixture, and give a good stir.

Heat a skillet on medium heat. To another skillet, lightly toast the flour tortillas, just until they get a bit of  char, the place them on a place, and cover them to keep warm.

To the skillet, add some of the beef mixture, and get a nice sear on the beef, then place the beef mixture into each tortilla and top with the shallots and jalapeno chili.

Dig in. The flavors will blow you away. Not overly spicy, but you get this great, almost sweet, flavor from that kimchi. No one would know, but you, if there was even kimchi in this dish as it mellows out in the cooking process. These tacos might be one of my favorites now, and if you know me, I love tacos. So the next time you are near a Mexican supermarket, stop in, look around, and pick up some beef short ribs! Hope you enjoy!

Spicy Beef and Kimchi Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 lbs beef short ribs
  • 6 sport peppers
  • 2 cups spicy kimchi
  • ½ cup water
  • flour tortillas
  • 1 jalapeno chili, thinly sliced
  • 1 shallot, minced
Instructions
  1. Start by adding the water, beef short ribs, sport peppers, and kimchi to your slow cooker. Give a gentle stir, then cover, and cook for 8 hours.
  2. When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter. Your goal here is to remove all of the bones. As you can see in my photo, there are plenty of bones to remove.
  3. Trim any excess fat, then chop the beef ribs. Once chopped, add the beef back to the kimchi mixture, and give a good stir.
  4. Heat a skillet on medium heat. To another skillet, lightly toast the flour tortillas, just until they get a bit of char, the place them on a place, and cover them to keep warm.
  5. To the skillet, add some of the beef mixture, and get a nice sear on the beef, then place the beef mixture into each tortilla and top with the shallots and jalapeno chili.
  6. Dig in. The flavors will blow you away. Not overly spicy, but you get this great, almost sweet, flavor from that kimchi. No one would know, but you, if there was even kimchi in this dish as it mellows out in the cooking process. These tacos might be one of my favorites now, and if you know me, I love tacos. So the next time you are near a Mexican supermarket, stop in, look around, and pick up some beef short ribs! Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts on “Spicy Beef and Kimchi Tacos

  1. Just googled “sport pepper” as I am not familiar with them. You mentioned pepperoncini’s in your post, would this be a reasonable substitute? Thanks!

      1. Finally had a chance to try this tonight and it was really delicious. I wasn’t sure my husband would like the idea of kimchee in a taco so I told him I was making shredded beef with a spicy pickled cabbage. He said, “You mean kimchee??” Turns out he is big fan from his military days….lol! Pretty sure he is already drooling thinking about the leftovers…thanks for the recipe!

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