Korean Beef Tacos

Introduction

There’s something magical about the fusion of flavors in Korean Beef Tacos. When I first made these, my family couldn’t stop raving about them. The savory minced beef, combined with the crunch of fresh slaw and wrapped in warm tortillas, creates a delightful bite that’s perfect for any occasion. Whether you’re hosting a casual dinner or looking for a fun way to spice up taco night, these Korean Beef Tacos are sure to impress. They’re not just tasty; they’re a culinary adventure that transports you to the streets of Korea while celebrating the beloved taco.

Ingredients

For the Mini Tacos:

• 6 jumbo tortillas
• 200 grams minced beef
• 2-3 spring onions, very finely chopped
• 1 1/2 tablespoons soy sauce
• 1 clove garlic, crushed
• 2 teaspoons freshly ground ginger
• 2 teaspoons sesame oil
• 1/2 teaspoon chili paste
• 2 teaspoons brown sugar

For the Asian Slaw:

• 2 teaspoons soy sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame oil
• 3/4 cup finely shredded red cabbage
• 1/4 cup bean sprouts
• 1/3 medium carrot, julienned

Other:

• Sesame seeds for garnish

Instructions

Prepare the Mini Tacos

1. Preheat the oven: Set your oven to 180°C (160°C fan forced) / 350°F.
2. Cut the tortillas: Stack 3 tortillas on top of each other and use a 2.5-3 inch round cookie cutter to cut out 7 circles. Repeat this with the remaining tortillas.
3. Shape the tacos: Fold each mini tortilla to form a taco shape and place them in muffin cups to hold their shape.
4. Bake: Bake the shaped tacos for about 10 minutes. Once baked, allow them to cool before handling.

Make the Korean Beef

1. Combine ingredients: In a bowl, mix together the minced beef, spring onions, soy sauce, crushed garlic, ground ginger, sesame oil, chili paste, and brown sugar until well combined.
2. Cook the beef: Heat a tablespoon of vegetable oil in a frying pan over medium-high heat. Add the beef mixture, breaking it up with a wooden spoon. Sauté until the beef is browned and there is no moisture, about 5-7 minutes. Cook without stirring for an additional minute to allow the beef to crisp up on the bottom.

Make the Asian Slaw

1. Prepare the dressing: In a small jar, combine soy sauce, rice wine vinegar, sugar, and sesame oil. Shake well to mix.
2. Combine slaw ingredients: In a bowl, mix the finely shredded red cabbage, bean sprouts, and julienned carrot. Pour the dressing over the slaw and toss until evenly coated.

Assemble the Tacos

1. Fill the taco shells: Take each mini taco shell and fill it with a bit of the Asian slaw and a generous scoop of the Korean beef mixture.
2. Garnish: Sprinkle sesame seeds on top and serve immediately for the best flavor and texture.

Nutrition Facts

• Servings: 42 tacos (1 taco per serving)
• Calories: Approximately 150 per taco
• Sugar: 1g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 25mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

How to Serve

• Serve immediately after assembling.
• Offer extra toppings such as:
• Fresh cilantro
• Sliced jalapeños
• Lime wedges for squeezing
• Additional chili paste or sriracha for heat

Additional Tips

1. Use Ground Chicken or Pork: For a leaner option, substitute the beef with ground chicken or pork.
2. Make Ahead: Prepare the slaw and beef mixture ahead of time and assemble right before serving.
3. Adjust the Spice: Add more chili paste or use a spicy sauce to kick up the heat level.
4. Vegan Version: Replace the beef with tofu or tempeh for a plant-based version.
5. Fresh Herbs: Incorporate fresh herbs like mint or cilantro for added flavor in the slaw.

Recipe Variations

• Korean BBQ Sauce: Use a store-bought or homemade Korean BBQ sauce instead of the marinade for an even richer flavor.
• Different Fillings: Swap out the beef for grilled shrimp, fish, or vegetables for a different take.
• Cheese Lovers: Add a sprinkle of shredded cheese inside the taco for a creamy texture.

Serving Suggestions

• Pair with:
• Rice or quinoa for a complete meal.
• Pickled vegetables for added tanginess.
• A refreshing cucumber salad on the side.

Freezing and Storage

• Storage: Store any leftover beef and slaw in airtight containers in the fridge for up to 3 days.
• Freezing: You can freeze the cooked beef mixture in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Taco Shells: Baked taco shells can also be stored at room temperature in a sealed bag for a few days.

FAQ Section

1. Can I use flour tortillas instead of jumbo tortillas?

• Yes, you can use flour tortillas, but they may not hold the shape as well.

1. What if I don’t have spring onions?

• You can substitute with finely chopped red or white onions.

1. Is it possible to make these tacos gluten-free?

• Yes, use gluten-free soy sauce and corn tortillas.

1. Can I bake the taco shells without muffin cups?

• Yes, you can lay them flat on a baking sheet, but they may not hold the taco shape as well.

1. How spicy are these tacos?

• The spice level can be adjusted by modifying the amount of chili paste you use.

1. Can I prepare the beef mixture ahead of time?

• Absolutely! You can prepare the beef mixture a day in advance and store it in the fridge.

1. What other toppings would work well?

• Consider adding sliced avocado, chopped peanuts, or radishes for extra crunch.

1. How do I reheat the beef mixture?

• Reheat in a skillet over medium heat until warmed through.

1. What if I want to use fresh herbs in the slaw?

• Feel free to add fresh herbs like cilantro or mint for added flavor.

1. Are these tacos kid-friendly?

• Yes! You can adjust the spice level and make them fun for kids by letting them build their own tacos.

Conclusion

Korean Beef Tacos offer a delicious blend of flavors and textures that are sure to be a hit with your family and friends. They are easy to prepare and can be customized to suit any taste. Whether for a casual weeknight dinner or a festive gathering, these tacos bring the best of both Korean and Mexican cuisines to your table. Try this recipe today, and you might just find it becoming a regular in your meal rotation!

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