Korean Beef Tacos with Tangy Gochujang Slaw
A delicious fusion of Korean flavors in a taco form, featuring seasoned ground beef and a refreshing tangy slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Korean
- Diet: Carnivorous
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
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the beef mixture by combining ground beef, minced garlic, minced ginger, gochujang, soy sauce, brown sugar, sesame oil, salt, and pepper in a bowl.
- Brown the beef in a skillet over medium-high heat for 6 to 8 minutes until fully cooked.
- Create the tangy slaw by mixing shredded cabbage, julienned carrot, rice vinegar, lime juice, mayonnaise, sesame oil, salt, and pepper in another bowl.
- Warm the tortillas in a dry skillet or oven until pliable.
- Assemble the tacos by filling each tortilla with cooked beef and topping with the tangy slaw, cilantro, and sesame seeds.
- Serve immediately with lime wedges on the side.
Notes
For a leaner option, substitute ground beef with turkey or chicken. Adjust the spice level by using more or less gochujang.
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 5g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg