⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember the first time I tried kimchi – I was absolutely terrified. Fermented cabbage? Sounded…intense. But one bite, and I was hooked! That funky, spicy flavor is something I now crave constantly. I think about a way to combine them with my favorite taco. One of my firends asked me why I am not using Korean traditional tacos like 'Gimbap', but I wanted something to be more unique and different. That's where the idea for these Kimchi & Korean Empanada Tacos came from. They're a party in your mouth!
These tacos are a labor of love, but trust me, every step is worth it. We're talking crispy, golden empanada shells filled with a savory, slightly sweet Korean-style ground beef (or vegetarian alternative!), topped with a generous helping of spicy, tangy kimchi. It's the perfect blend of textures and flavors that will have everyone begging for more. Seriously, my neighbor, Mr. Henderson, who usually sticks to meat and potatoes, devoured three of these in one sitting! He asked me what kind of meat I use and I did not tell him it was not meat.
What does this mean for you? It means you're about to embark on a culinary adventure! Whether you're a seasoned cook or a kitchen newbie, this recipe is designed to be approachable and fun. Don't be intimidated by the 'fusion' aspect; it's all about playing with flavors and creating something unique. And hey, even if you mess up a little, it'll still probably taste amazing. I accidently added extra salt in one of my trials, but I didn't notice it. It was still delicious and great. Let's get cooking!
Required Equipments
- Large Skillet
- Mixing Bowl
- Rolling Pin
- Fork
- Frying Pan or Deep Fryer (if frying)
- Baking Sheet (if baking)
Kimchi and Korean Empanada Tacos: A Fusion Fiesta!: Frequently Asked Questions
Kimchi and Korean Empanada Tacos: A Fusion Fiesta!
Craving a flavor explosion? These Kimchi & Korean Empanada Tacos deliver a delightful fusion of Korean and Latin cuisines, combining spicy kimchi, savory Korean-style filling, and crispy empanada shells for a truly unforgettable bite.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Prepare the Kimchi:** If your kimchi is in large pieces, roughly chop it into smaller, bite-sized pieces. This will make it easier to eat in the tacos.
- **Make the Korean-Style Filling:** In a large skillet, heat the sesame oil over medium heat. Add the ground beef (or vegetarian alternative) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the aromatics: Stir in the minced garlic and grated ginger. Cook for about 1 minute, until fragrant. Be careful not to burn the garlic!
- Incorporate the sauce: Pour in the soy sauce, brown sugar, and gochujang (Korean chili paste). Stir well to combine. Adjust the amount of gochujang to your spice preference. I like it HOT!
- Simmer the filling: Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Prepare the Empanada Dough:** If using store-bought empanada dough, remove it from the refrigerator about 30 minutes before using to allow it to soften slightly. If making your own, follow your favorite recipe.
- Assemble the Empanadas:** On a lightly floured surface, roll out each empanada disc to a thin circle. Place a spoonful of the Korean-style filling in the center of each disc. Be careful not to overfill!
- Add the Kimchi:** Top the filling with a generous amount of chopped kimchi. Press it down slightly into the filling.
- Seal the Empanadas:** Fold the empanada dough over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and extra security.
- Fry or Bake the Empanadas:** **For frying:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels. **For baking:** Preheat oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush with a beaten egg for a golden finish (optional). Bake for 15-20 minutes, or until golden brown.
- Assemble the Tacos:** Once the empanadas are cooked, let them cool slightly. Gently fold each empanada in half to resemble a taco shell. Be careful not to break them!
- Add Toppings (Optional):** Get creative with your toppings! Some suggestions include: a drizzle of sriracha mayo, a sprinkle of sesame seeds, a scattering of chopped green onions, a dollop of sour cream or Mexican crema.
- Serve Immediately:** These tacos are best enjoyed fresh and hot! The crispy empanada shell, flavorful filling, and spicy kimchi create a truly unforgettable culinary experience.
📝 Notes
- Adjust the amount of gochujang to your spice preference.
- For a vegetarian option, use plant-based ground meat substitute.
- Empanadas can be baked or fried, baking is a slightly healthier option.
- Make sure that you don't overfill the dough or it will explode when you are frying.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 18 g
Carbohydrates: 30 g
Fiber: 3 g
Calcium: 50 mg
