Spice up dinner with Korean beef tacos!
A simple seasoning swap turns taco night into something really special. This recipe is kissed with a Korean flare.
Wendy Paul shares a quick and easy weeknight dinner winner that boasts plenty of flavor. The sauce is really the key to that Korean-inspired flavor. Top each taco with kimchi and sesame seeds to layer on the flavor fusion.
Korean Beef Tacos
Prepare your sauce & topping first. This recipe is fast!
INGREDIENTS
Sauce
- 2 tbsp. diced green onion
- 3 cloves of garlic minced
- 2 tsp. sesame oil
- ¼ tsp. ginger
- 3 tbsp. avocado oil
- 3 tbsp. soy sauce
- 3 tbsp. brown sugar
Mix together, set aside.
Kimchi Topping
- 1 cup kimchi, drained and diced
- 2 tbsp. sugar
- 2 tbsp. sesame oil
Mix together, set aside.
- 1 lb. ground lean ground beef
- 12 corn tortillas, warmed and browned
- Cilantro
- Sesame seeds
- Limes, quartered
- Red onion, diced (optional)
METHOD
- In a large skillet, brown your ground beef, and when there is just a little pink left, add the sauce and stir together 1-2 minutes. Turn off your heat and let the flavors marinate.
- Assemble your tacos.
- Using 2 corn tortillas, warmed and browned slightly, add a scoop of cooked taco meat, a little bit of the kimchi mixture, some cilantro and sesame seeds (you can also add the diced red onion.)
- Garnish with some sesame seeds, limes.
- We love to serve ours with rice, and a big salad.
Find more of Wendy’s recipes on Instagram, @therealwendypaul, or at wendypaulcreations.com.
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