Karin CallowayFood columnist for The Augusta Chronicle.

Lunch Box: Korean Tacos

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Food trucks are a big trend all over the country, and one of the most common food trucks I’ve read about are those that combine Tex-Mex and Korean flavors, serving up Korean Tacos.


The tacos are made with meat or chicken cooked in a traditional Korean fashion but served in flour tortillas and topped with crunchy condiments.

My version features extra lean ground beef browned in some dark sesame oil. The beef is seasoned with garlic, golden brown sugar, soy sauce, green onions, Sriracha hot sauce, ginger and then some freshly ground black pepper.

Shredded cabbage, diced tomato or kimchee are all common toppings for the popular Korean Taco truck offerings, but my favorite topping is a quick cucumber salsa that includes some chopped fresh hot red pepper, seasoned rice wine vinegar and a little salt.

The tacos are completed by spreading a little Sriracha mayo on a tortilla, topping with some of the beef, the cucumber salsa and then sprinkling with a little chopped cilantro and green onion.

Heat individual portions of the beef in the office microwave and assemble your tacos for an at-work lunch. Many families serve Mexican tacos as a weeknight meal, and replacing the standard version with the Korean version would be a fun change of pace.


For the filling:

1 tablespoon toasted sesame oil

1 pound extra lean ground beef

1 teaspoon minced fresh garlic, about 1 large clove

1/3 cup golden brown sugar

¼ cup soy sauce

3 green onions, chopped

2 teaspoons Sriracha hot sauce, or more to taste

2 teaspoons minced fresh ginger

Freshly ground black pepper, to taste

Heat the sesame oil in a large skillet over medium-high heat. Add the beef and saute, breaking up the beef and stirring almost constantly until the beef is completely cooked. Stir in the remaining ingredients and simmer for 10 minutes.

For the Cucumber Salsa:

1 cucumber, peeled, seeded and shredded

1 red jalapeno pepper, seeded and minced

2 tablespoons seasoned rice wine vinegar

½ teaspoon salt

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

For serving:

3 tablespoons regular or reduced-fat mayonnaise

1 teaspoon Sriracha hot sauce

Flour tortillas

Chopped cilantro

Chopped green onion

Chopped ripe tomato

Combine the mayonnaise and Sriracha in a small bowl. Spread a little of the mixture over a flour tortilla. Top with some of the beef and then some of the cucumber salsa. Sprinkle with a little chopped cilantro, green onion and tomato and serve.

Makes 6-8 tacos.


Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.

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