Korean Beef Tacos with Tangy Gochujang Slaw
A delightful fusion of Korean flavors with tender beef and tangy slaw, all wrapped in warm corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
- Diet: N/A
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, pepper
Instructions
- Combine the beef mixture: In a bowl, combine the ground beef, minced garlic, ginger, gochujang, soy sauce, brown sugar, sesame oil, salt, and pepper. Mix thoroughly until everything is well incorporated.
- Cook the beef: Heat a skillet over medium-high heat. Add the beef mixture to the pan and cook for 6 to 8 minutes, breaking it up with a spoon until browned.
- Prepare the slaw: In another bowl, toss together shredded cabbage, julienned carrot, rice vinegar, lime juice, mayonnaise, sesame oil, salt, and pepper.
- Warm the tortillas: In a dry skillet or wrapping them in foil, warm corn tortillas until pliable.
- Assemble the tacos: Fill each tortilla with cooked beef and top with the gochujang slaw. Sprinkle with fresh cilantro and sesame seeds.
- Serve with love: Serve immediately with lime wedges on the side.
Notes
Adjust the gochujang based on spice preference; use good-quality corn tortillas for best results.
Nutrition
- Serving Size: 1 taco
- Calories: 370
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg