Spicy Korean Street-Food Tacos

Allergens

Wheat (corn tortillas), Soy (soy sauce in the Spicy Korean Sauce)

Ingredients

• 8 small corn tortillas
• 1 pound ground beef or pork (for a vegetarian option, use crumbled tempeh)
• 2 cups shredded cabbage
• 1/2 cup cilantro leaves, chopped
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges Spicy Korean Sauce:
• 1/4 cup gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper Garlic Slaw:
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 clove garlic, minced
• Pinch of black pepper

Instructions

1. In a large bowl, combine all the ingredients for the Spicy Korean Sauce and mix well. Set aside.
2. In another bowl, prepare the Garlic Slaw by mixing together all the ingredients. Refrigerate until ready to use.
3. Heat a large skillet or grill pan over medium high heat. Add the ground meat (or tempeh) and cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain any excess fat.
4. To assemble the tacos, spread a thin layer of Spicy Korean Sauce on each corn tortilla. Top with cooked meat (or tempeh), Garlic Slaw, a few cilantro leaves, and a slice of jalapeño.
5. Serve immediately with lime wedges on the side for added zest.

Chef’s Insight

This recipe captures the energy of Korean street food while adding a unique twist with the Garlic Slaw. Don't be afraid to adjust the spice level according to your taste preferences.

Notes

Serve these Spicy Korean Street-Food Tacos at your next party or gather around the table with friends for an unforgettable culinary experience.