Teriyaki Corned Beef & Cabbage Kim Chee Tacos

Teriyaki Corned Beef & Cabbage Kim Chee Tacos
25 min
10 tacos


2 cup
cooked corned beef (leftovers work great)
1/2 cup
soy sauce
1/2 cup
2 Tbsp
1 Tbsp
small onion (slivered)
6" soft corn or flour tortillas
1 1/2 cup
cabbage kim chee (roughly diced)
1 cup
cheddar or jack cheese
stalk green onion (diced)
Prep Time:
25 min
Total Time:
25 min


Cut corned beef into 1" pieces, or bite-size cubes. Mix the soy sauce, sugar, and mirin into a sauce and set aside. Heat a frying pan on medium-high heat. When hot, add oil, onions and a pinch of salt and stir-fry 5 to 10 minutes until cooked. Remove onions from the pan and set aside. Reheat the pan and when hot, add corned beef pieces. Add in the sauce and stir-fry 2 to 3 minutes, until the sauce starts to thicken and coat the meat. Remove from pan. Heat tortillas if necessary, then assemble tacos by layering corned beef, onions, kim chee, and cheese on top.  Sprinkle with green onions to garnish.

Note: If corned beef is extra salty, add less sauce when stir frying.

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Chef Joanne Chang