These will Make You Re-Think Tacos: Korean Tacos Wrapped in Fried Seaweed

July 23, 2018

These delicate Nori Tacos are probably one of those things I could devour in one bite without caring about looking like a famished fatty. In a country where Japanese restaurants of all names and sizes abound, I have yet to stumble upon one that serves these.

What’s special about these Japanese tacos is that it uses kimchi rice instead of burrito rice, yakiniku beef instead of ground, and tempura-battered Nori instead of the traditional taco shell.  And if you’re a true pig like I am, a generous squiggle of Japanese mayonnaise on top of these Nori Tacos is mandatory.

Korean Tacos Wrapped in Fried Seaweed

Total Time: 30 minutes / Yield: 2-3 servings

Ingredients for the Kimchi Rice

  • 1/4 cup chopped bottled kimchi
  • 1 cup cooked Japanese rice

Ingredients for the Beef Yakiniku

  • 1 cup sukiyaki beef
  • 2-3 tbsp bottled yakiniku sauce
  • 1-2 tbsp cooking oil

Ingredients for the Nori Taco Shells

  • 2 pcs nori sheets, cut into 4
  • Tempura flour mix
  • Oil for deep frying


  1. Heat oil over medium flame.
  2. While waiting for the oil, prepare tempura batter as directed on package.
  3. Dip one piece of nori in batter and fry.
  4. After 5 seconds from dropping into oil, form the nori into a basket while still frying.
  5. Hold this position until batter hardens while frying.
  6. This will take around 40-60 seconds.
  7. Fry for another 1-2 minutes or until cooked and crisp but not browned.
  8. Drain in paper towels.
  9. Repeat with the rest of the nori.


  1. Fill nori shell with kimchi rice.
  2. Top with beef.
  3. Repeat with the rest.
  4. Serve immediately.


  1. Tempura Flour Mix is available in leading groceries.
  2. Tip: Making perfect baskets/ shells takes a while, so be patient; it’s worth it.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

4 comments in this post SHOW

4 responses to “These will Make You Re-Think Tacos: Korean Tacos Wrapped in Fried Seaweed”

  1. ynakinskywalker says:

    they look so good.. I can almost feel them on my mouth.

  2. An interesting concept – but I guess the most challenging part would be shaping the nori in the frying oil to make good taco shapes. A very good fusion idea 🙂

  3. eater says:

    this nori taco shell concept was featured by romy dorotan of purple feet fame in a food event a couple weeks back.

  4. yum yum! this is making me really hungry. wanna try this myself

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