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Korean Food Truck Taco Recipe

Food Truck Korean Taco with Garlic Sesame Sauce and Hunan Sauce

A delicious fusion snack or light meal, Korean flavored Taco with shredded beef and topped with fresh tossed green.


Korean Taco with Asian salad, Hunan sauce and garlic sesame dressing image

Ingredients: Serves 20 (3 tacos/serving)

4 C. Garlic Sesame Sauce (Starport 209)
3 C. Spicy Red Hunan Sauce (Gluten Free Starport 212)
1 C. Sugar
3 ¾ lbs. Beef, cooked, shredded
1 each English cucumber, sliced thin rounds
2 Tbsp. Rice vinegar (cucumber marinade)
1 Tbsp. Sugar (cucumber marinade)
2 lbs. Cabbage, shredded (salad)
1 lb. Carrot, shredded (salad)
1 lb. Tomatoes, diced (salad)
1 C. Ponzu Citrus Soy Sauce(Starport 235), (dressing) 2 Tbsp. Roasted sesame seed oil (dressing)
2 Tbsp. Rice vinegar (dressing)
2 Tbsp. Toasted sesame seeds (garnish)
60 ea. Tortillas 6”

One serving:
3 corn tortillas
¼ C. Korean Taco Sauce, (see below)
3 oz. shredded beef (1 oz. per taco)
1 oz. pickled cucumber
3 oz. of salad mix (1 oz. for each Taco), dressed with
1 Tbsp. dressing.

Making Korean Taco Sauce
Mix Garlic Sesame Sauce, Spicy Red Hunan Sauce and sugar in a pot and slowly heat to 190°F. Let cool, and store in covered container.

Making Dressing
1 C. Ponzu Citrus Soy Sauce,
2 Tbsp. roasted sesame oil
2 Tbsp. rice vinegar mix well and store in squirt bottle. 


  • Salad:
    Mix cabbage, carrots and tomatoes (3 oz.). Squirt about 1 Tbsp. dressing on salad just before serving.
  • Pickled Cucumber:
    Mix sliced cucumber with 2 Tbsp. rice vinegar and 1 Tbsp. sugar, set aside.


  • Heat pan on medium high heat; add ¼ C. Korean Taco Sauce and 3 oz. cooked shredded beef, sauté until hot.
  • Put about 1 oz. salad (dressed) on each tortilla.
  • Place hot meat (1 oz. per taco) on top of salad.
  • Garnish with pickled cucumber, dressing, lime wedges, chopped green onions and toasted sesame seeds.

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