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Korean Beef Tacos with Tangy Gochujang Slaw

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Delicious fusion tacos featuring savory ground beef topped with a zesty gochujang slaw, perfect for weeknight dinners or gatherings.

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

  1. Combine the ground beef, minced garlic, minced ginger, gochujang, soy sauce, brown sugar, sesame oil, salt, and pepper in a large mixing bowl. Mix thoroughly.
  2. Heat a skillet over medium-high heat. Add the beef mixture and cook for 6 to 8 minutes, breaking it up, until browned and fully cooked.
  3. Prepare the slaw by mixing the shredded cabbage, julienned carrot, rice vinegar, lime juice, mayonnaise, sesame oil, salt, and pepper in another bowl until coated.
  4. Warm the corn tortillas in a dry skillet for about 30 seconds per side or wrap in foil and place in a low oven until pliable.
  5. Assemble the tacos by filling each tortilla with the beef mixture, topped with the tangy slaw, fresh cilantro, and sesame seeds.
  6. Serve the tacos immediately with lime wedges on the side.

Notes

These tacos can be stored separately in airtight containers for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/korean-beef-tacos-tangy-gochujang-slaw/

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