Description
These Korean BBQ Tacos offer a vibrant fusion experience, marrying savory ginger-garlic ground beef with a tangy, crisp cabbage slaw. Perfect for a weeknight dinner, this recipe captures the bold, umami-rich flavors of traditional Korean barbecue in the convenient, accessible structure of a street-style taco. The quick-pickled cabbage provides an essential acidic crunch that cuts through the savory beef, making every bite a satisfying balance of textures and heat.
Ingredients
1 lb ground beef
2 tbsp soy sauce
1 tbsp honey
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tbsp sesame oil
12 small corn tortillas
2 cups cabbage, thinly shredded
2 tbsp rice vinegar
1 tbsp gochujang (Korean chili paste)
1 tsp sesame seeds
2 green onions, sliced
Instructions
In a small bowl, whisk together rice vinegar and a pinch of salt to create a quick pickling liquid.
Toss the shredded cabbage in the liquid and let sit for 15 minutes to soften and pickle.
In a large skillet over medium-high heat, brown the ground beef until cooked through.
Stir in the soy sauce, honey, ginger, garlic, and sesame oil, cooking until the sauce reduces and coats the beef.
Warm the corn tortillas in a clean, dry skillet or microwave.
Assemble tacos by placing a scoop of beef onto each tortilla.
Top each taco with the quick cabbage kimchi and garnish with sesame seeds and green onions.
Notes
Ensure the ground beef is well-browned for extra texture. Store any leftover beef and slaw separately in airtight containers in the refrigerator for up to 3 days. Warm tortillas are crucial for preventing breakage while eating.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Stovetop
- Cuisine: Fusion