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Prep time
40 minutes
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Cook time
12 minutes
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Serves
6
Author Notes
The Korean chile paste called gochujang has got to be one of my favorite things to cook with as I love its spicy, sweet, and umami flavors. Given my love for both Korean and Mexican food, it was only a matter of time before I gave you a recipe for Korean tacos, right? You can also make these with pork shoulder. Serve with steamed rice and sautéed bok choy as an option.
Excerpted from AIR FRYER REVOLUTION © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre
Ingredients
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2 tablespoons
gochujang (Korean chile paste)
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2
garlic cloves, minced
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2 teaspoons
minced fresh ginger
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2 tablespoons
toasted sesame oil
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1 tablespoon
soy sauce
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2 tablespoons
sesame seeds
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2 teaspoons
sugar
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1/2 teaspoon
kosher salt
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1 1/2 pounds
thinly sliced beef (chuck, rib eye, or sirloin)
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1
medium red onion, sliced
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12
(6-inch) flour tortillas, warmed; or lettuce leaves
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1/2 cup
chopped green onions
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1/4 cup
chopped fresh cilantro (optional)
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1/2 cup
kimchi (optional)
Directions
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In a small bowl, combine the gochujang, garlic, ginger, sesame oil, soy sauce, sesame seeds, sugar, and salt. Whisk until well combined. Place the beef and red onion in a resealable plastic bag and pour the marinade over. Seal the bag and massage to coat all of the meat and onion. Marinate at room temperature for 30 minutes or in the refrigerator for up to 24 hours.
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Place the meat and onion in the air fryer basket, leaving behind as much of the marinade as possible; discard the marinade. Set the air fryer to 400°F for 12 minutes, shaking halfway through the cooking time.
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To serve, place meat and onion in the tortillas. Top with the green onions and the cilantro and kimchi, if using, and serve.
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