Korean Beef Tacos

These Korean Beef Tacos are a delightful fusion of traditional tacos with a Korean twist, featuring tender beef and vibrant veggies.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Korean, Mexican

Calories: 290

Ingredients Method Notes

Ingredients

Beef mixture

1 lb ground beef
1 tablespoon soy sauce For a gluten-free version, use tamari.
1 tablespoon gochujang (Korean chili paste) Can be substituted with red pepper flakes and honey.
2 teaspoons sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced

Taco toppings

1 cup cabbage, shredded
1 large carrot, grated
1 stalk green onion, sliced
to taste cilantro for garnish
4-6 taco shells or tortillas Use corn tortillas for a gluten-free option.

Method

Preparation

In a skillet, heat sesame oil over medium heat. Add minced garlic and ginger, sauté for 1 minute.
Add ground beef to the skillet, cooking until browned, about 5-7 minutes.
Stir in soy sauce and gochujang. Cook for an additional 2-3 minutes until well mixed, allowing the flavors to meld together.
Prepare taco shells or warm tortillas as per package instructions.

Assembly

Fill each shell with the beef mixture, and top generously with shredded cabbage, grated carrot, and sliced green onion.
Garnish with fresh cilantro and serve hot.

Notes

Store leftover beef mixture separately from taco shells in an airtight container. It can be refrigerated for up to 3 days. Reheat beef before serving with fresh taco shells.