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Korean Beef Tacos with Tangy Gochujang Slaw

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Delightful fusion of Korean flavors and Mexican tacos featuring spiced beef and tangy slaw.

Ingredients

Scale
  • 1 pound ground beef
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 8 small corn tortillas
  • 2 cups cabbage, shredded
  • 1 medium carrot, julienned
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon sesame oil
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon sesame seeds
  • Lime wedges for serving
  • To taste: salt and pepper

Instructions

  1. Combine the flavor base: In a bowl, mix together the ground beef, minced garlic, ginger, gochujang, soy sauce, brown sugar, sesame oil, and salt and pepper.
  2. Sauté the beef mixture: Heat a skillet over medium-high heat, then add the beef mixture. Cook it for about 6 to 8 minutes, breaking it up until browned and cooked through.
  3. Prepare the tangy gochujang slaw: In another bowl, toss together the shredded cabbage, julienned carrot, rice vinegar, lime juice, mayonnaise, sesame oil, and salt and pepper.
  4. Warm the tortillas: Warm the corn tortillas in a dry skillet over low heat or in a low oven until they’re pliable.
  5. Assemble your tacos: Fill each warm tortilla with cooked beef, top with the tangy gochujang slaw, and garnish with fresh cilantro and sesame seeds.
  6. Serve with zesty lime: Plate the tacos and serve immediately with lime wedges on the side.

Notes

Make the beef mixture ahead of time. Substitute gochujang with chili paste and honey if necessary.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/korean-beef-tacos-tangy-gochujang-slaw-2/

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