This new take on beef tacos combines spicy Korean flavors with fresh veggies and kimchi. The perfect weeknight dinner when you’re feeling adventurous!
On the Ingredients
- Kimchi is a fermented dish from Korea made with salted vegetables, often cabbage, but any vegetable can be used. It’s a staple in Korean cuisine, served with most meals and used as an ingredient in many. There are many varieties, and the flavor will change depending on what’s used, but it’s usually salty, sour, and has strong umami. Kimchi is packed with nutrients, containing vitamins, minerals, and probiotics. Some potential benefits include digestive health, strengthening the immune system, reducing inflammation, preventing yeast infections, aiding in weight loss, and supporting heart health. (Read more about the health benefits.)
- Sriracha is a type of hot sauce that comes from Thailand. It’s made with chili peppers, vinegar, garlic, and sugar and is a great all-purpose hot sauce.
Spicy Korean Beef Tacos
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesThis new take on beef tacos combines spicy Korean flavors with fresh veggies and kimchi. The perfect weeknight dinner when you’re feeling adventurous!
Ingredients
- Spicy Beef Ingredients
1 lb ground beef
1 tsp sesame oil
1 tsp tamari
1 clove of garlic (minced)
1/2 tsp ground ginger
1 tbsp chili oil sauce
1 tsp gochujang
1 tsp sriracha
1 tbsp brown sugar OR golden monkfruit sweetener
- Other Ingredients
1 red pepper (diced)
1/2 red onion (diced)
1 European cucumber
1 tsp salt
1 bunch cilantro
1/2 cup mayo
1-3 tsp sriracha sauce
1 cup kimchi
1 lime (wedged)
1/4 cup sesame seeds
2 packages small tortillas (corn, flour, or grain-free)
Directions
- Heat the sesame oil over medium-low flame.
- Add the ground beef and break it into smaller pieces while stirring. When the meat is no longer pink, add the garlic, ginger, tamari, chili oil sauce, gochujang, and sweetener.
- Continue to cook until the beef is cooked through. Remove from heat and set aside.
- Heat a dry skillet or frying pan over a medium-low flame. Set a small bowl by the stove. Pour the sesame seeds into the pan and begin stirring with a wooden spoon. Sesame seeds can burn quickly, so keep them moving. Once the sesame seeds become fragrant and start to pop, quickly transfer them to the bowl. Set aside.
- Cut the cucumbers into very thin slices. Put the slices into a bowl and sprinkle with a tsp of salt. Mix the slices, massaging the salt into each piece using your fingers. Let them sit for 10 minutes. Using your hands, squeeze the cucumber slices to remove the excess water.
- Chop the cilantro and dice the red pepper and red onion. Place each in its own small dish.
- Mix the mayonnaise and sriracha together.
- Place all the ingredients on the table and assemble as you eat, starting with the meat and piled high with veggies, kimchi, spicy mayo, sesame seeds, and a squeeze of lime.
