Korean Ground Beef Tacos for Taco Tuesday
These Korean Ground Beef Tacos are a quick and flavorful fusion of sweet, savory, and spicy Korean beef piled into warm tortillas. Topped with a crunchy, tangy slaw, they come together in just 20 minutes, making them the perfect weeknight dinner that's faster than takeout and bursting with flavor.
Equipment
- Large skillet
- Small bowl
- Mixing bowl
- Small jar with lid
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 1 lb ground beef
- 1 tablespoon neutral oil canola or vegetable
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang Korean chili paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 2 cups shredded cabbage
- ½ cup matchstick carrots
- 2 green onions, sliced
- 1 tablespoon rice vinegar for slaw
- 1 teaspoon sugar for slaw
- ¼ teaspoon salt for slaw
- 8 small corn or flour tortillas
- Optional toppings: fresh cilantro, sesame seeds, spicy mayo mayo mixed with sriracha and lime
Instructions
- Heat a large skillet over medium-high heat and add the neutral oil. Once shimmering, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Let it cook undisturbed for a few minutes to get a nice sear, then continue to crumble and cook until fully browned and no longer pink, about 5-7 minutes.
- While the beef is browning, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, and water in a small bowl.
- Pour the sauce over the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes until the sauce thickens and glazes the beef. Taste and adjust seasoning if needed.
- In a separate bowl, combine the shredded cabbage, matchstick carrots, and sliced green onions. In a small jar, shake together the rice vinegar, sugar, and salt. Pour the dressing over the slaw and toss to combine. Let it sit for at least 10 minutes.
- Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds. Keep covered to stay warm.
- Assemble the tacos by placing a generous spoonful of the Korean beef onto each warm tortilla. Top with the pickled slaw and any desired toppings like fresh cilantro, sesame seeds, or a drizzle of spicy mayo. Serve immediately.
Notes
Storage: Store leftover beef and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet over medium heat until warmed through. The slaw is best eaten fresh but can be kept for a day. Variations: Swap ground beef with ground turkey, chicken, pork, or crumbled extra-firm tofu. For a spicier kick, add extra gochujang or a drizzle of sriracha. For a gluten-free option, use tamari instead of soy sauce and ensure your gochujang is gluten-free. To make a kimchi slaw, chop kimchi and mix it into the slaw instead of the rice vinegar dressing. The beef filling is also great over rice, in lettuce wraps, or as a topping for burgers or nachos.