Korean Tacos

Time :35

Yield :8 servings

Recipe Background

Taco Tuesday is fun and all, but eating the same type of taco week after week could maybe get a little boring. Well, get ready because Korean Tacos are about to enter this chat and they're sure to spice up your next tortilla-filled affair! Your go-to ground beef gets a little savory Korean flair and of course, there's plenty of tangy kimchi and spicy sriracha mayo to smother on top! Korean Tacos will definitely keep the Tuesday tradition alive and are sure to bring lots of flavor and fun!

Ingredients

For the Korean beef:

2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red-pepper flakes
ground ginger to taste
2 teaspoons vegetable oil
2 cloves garlic minced
8 ounces ground beef

For the kimchi:

2 teaspoons sesame oil
1 cup kimchi chopped
1 teaspoon sugar

For the sriracha mayonnaise:

1/4 cup mayonnaise
1 tablespoon sriracha
2 teaspoons lime juice freshly squeezed

For the tacos:

12 mini flour tortillas
1/4 cup red onion diced
2 tablespoons fresh cilantro leaves chopped
1/4 teaspoon sesame seeds

Directions

In a small bowl, whisk the brown sugar, the soy sauce, 1 teaspoon of the sesame oil, the red pepper flakes, and the ginger together.
In a large skillet over medium-high heat, heat the vegetable oil.
Add the garlic to the oil and cook, stirring constantly, until fragrant, about 1 minute.
Add the ground beef to the skillet and cook, while crumbling, until the meat is no longer pink, about 3-5 minutes. Drain the excess fat.
Stir the soy sauce mixture into the meat mixture until well combined and simmer until heated through, about 2 minutes.
While the beef is cooking, in a small skillet over medium-high heat, heat the remaining sesame oil.
Add the kimchi and the sugar to the oil and cook, stirring constantly, until the kimchi is caramelized and heated through, about 3-5 minutes.
In a small bowl, whisk the mayonnaise, the sriracha, and the lime juice together.
Evenly divide the ground beef mixture amongst the tortillas, top with the kimchi, the onion, the cilantro, and the sesame seeds, and drizzle with the sriracha mayo.
Serve.