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Korean Tacos

July 3, 2019

Korean Tacos

1 pound extra lean ground beef

3-4 green onions chopped (include a few green stems)

½ tablespoon dried minced onion flakes

½ tablespoon crushed red pepper flakes

½ teaspoon black pepper

1 tablespoon soy sauce or liquid amino (Bragg)

1 tablespoon sriracha sauce

2 tablespoon sesame oil

1 teaspoon white vinegar

8-10 washed radishes

1 small cucumber (or two baby cucumbers)

1 ½ teaspoon sugar

½ teaspoon honey (if using honey instead of sugar for veggies)

½ cup sour cream

½ tablespoon Korean pepper flakes

1 small lime (juiced)

½ head red cabbage (thinly shredded)

12-15 Small flour tortillas

Cilantro

Cook Filling

Over medium heat add 1 pound extra lean ground beef-add dried minced onions, pepper flakes and black pepper. Cook until meat is broken up into pieces (I use a meat masher). Add green onions, soy sauce (or Bragg liquid amino), sriracha, 1 teaspoon sugar, and sesame oil. Continue cooking until meat is thoroughly cooked (no pink). Once meat is cooked keep on warm or very low heat.

Pickled Veggies

Thinly slice the washed radishes and cucumbers- add thinly sliced radishes and cucumbers in a small bowl. Add 1 teaspoon vinegar an ½ teaspoon honey or sugar, salt and pepper to taste-set aside.

Make Chili Crema

In a small bowl stir together sour cream, Korean chili flakes and lime juice- season with salt and pepper to taste. Set aside.

Garnish Prep

Wash and pick cilantro leaves from stems; discard stems.

Warm Tortilla

Over hot cast iron skillet or damp paper towel for microwave- heat tortillas the way you normally would.

Finishing the filling

Turn skillet with the meat - on high heat and add shredded red cabbage-cook over high heat about 30 seconds (do not allow cabbage to get soft)

Plating

Spread a little crema on each tortilla, then add meat filling, a small amount of pickled veggies- top with a few cilantro leaves and enjoy!

 

 

 

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