Crunchy Korean BBQ Tacos

Allergens

Gluten, Soy, Sesame

Ingredients

• 8 large lettuce leaves
• 1 lb ground beef
• 3 green onions
• 2 cloves garlic
• 1 small white onion
• 2 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• 1/2 cup thinly sliced Korean pickles (e.g., kimchi)

Instructions

1. In a large bowl, combine ground beef, green onions (choppe
2. , garlic (mince
3. , soy sauce, gochujang, sugar, sesame oil, rice wine vinegar, salt, and pepper. Mix well to ensure the meat is evenly coated with the marinade. Cover and refrigerate for 30 minutes to an hour.
4. Heat a large skillet or griddle over medium high heat. Remove beef mixture from refrigerator and cook until browned and cooked through, breaking up any large chunks. Set aside.

Chef’s Insight

To maximize flavor, let the meat marinate for at least an hour, but no longer than 2 hours.

Notes

For added heat, add more gochujang or use a spicy pickle.