Yields: 4 servings (8 small tacos)
Time: 30 minutes
🛒 Ingredients:
For the beef:
- 1 lb (450g) ground beef (or thinly sliced steak)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon sesame oil
- 2 teaspoons gochujang (Korean chili paste – adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the kimchi slaw:
- 1 cup kimchi, chopped
- 1 cup shredded cabbage
- 1 small carrot, shredded
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- Optional: 1 tsp mayo for creaminess
To serve:
- 8 small tortillas (corn or flour)
- Green onions, chopped
- Sesame seeds
- Lime wedges
- Optional: sriracha mayo or avocado slices
🔥 Directions:
1. Cook the beef:
- In a skillet over medium heat, add sesame oil and cook garlic and ginger for 1 minute.
- Add beef, soy sauce, brown sugar, and gochujang. Cook until beef is browned and sauce thickens slightly.
2. Make the slaw:
- In a bowl, toss kimchi, cabbage, and carrot with rice vinegar and sesame oil. Let sit 10 minutes to soften and chill.
3. Warm the tortillas:
- Lightly toast or warm tortillas in a pan or microwave.
4. Assemble tacos:
- Fill each tortilla with beef, top with kimchi slaw, green onions, and sesame seeds.
- Drizzle with sriracha mayo or top with avocado if using.
💡 Tips & Variations:
- Swap beef for ground turkey, tofu, or tempeh for a lighter/plant-based option.
- Add a fried egg for a Korean breakfast taco twist.
- Gochujang too spicy? Use just 1 tsp or sub with sweet chili sauce.
