Korean Beef Tacos
Seasoned ground beef in corn tortillas with gochujang glaze, sesame seeds, and scallions. Assembled with crispy beef, pickled vegetables, and fresh toppings.
Ingredients
Method
Mince garlic and ginger. Slice scallion whites and greens separately. Slice cucumber, shred red cabbage, and chop kimchi if using.
Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side; set aside on a plate.
Heat sesame oil in a large skillet over medium-high heat. Add ground beef, breaking it into small crumbles with a spoon; cook until no pink remains, 5–6 minutes. Drain excess fat if needed.
Add minced garlic and ginger; cook 1 minute until fragrant. Stir in soy sauce and scallion whites. Pour gochujang glaze over beef and toss to coat evenly. Cook 1 minute more until glaze thickens slightly. Remove from heat.
Place a warm tortilla on a plate. Spoon beef onto tortilla, then top with sliced cucumber, shredded red cabbage, and kimchi. Sprinkle sesame seeds and scallion greens over top.
Serve immediately, 2 tacos per person, while tortillas are warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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