Korean Beef Tacos
My job changed to a worldwide role so I have been traveling since early last year. Therefore, home cooking was replaced by eating out. When home, we enjoy going to our local haunts and bellying up to the bar for a cocktail and a meal without thought, shopping, dishes etc.. So I haven’t posted in ages. Not even sure if this account works anymore 🙂 We have enjoyed a nice cold snap which is early for us. This week I was home all week so I have made my spaghetti and chicken n rice already. Tonight I thought I would make tacos since they are one of Jill’s faves. But I thought I would mix it up and try something a little different and ran across this recipe from the blog Damn Delicious https://damndelicious.net/. It’s funny, many of the independent food blogs I followed in the past have also slowed down or stopped but I was happy to see Chungah still going at it.
These were such a hit. The balance of flavors was perfect. Sour from the kimchi, salty heat from the meat sauce and the creaminess of the mayo. We both went back for one more and polished off the rest. This isn’t “make your eyes sweat” hot but is hot so if you don’t like heat dial back the Sriracha and Goguchang. Additionally, the soy and fish sauce add high-level of saltiness so if you worry about that, dial back the soy.
These are party or family gathering worthy delicious.
1 lbs. of ground beef (pork or chicken would work also)
4-6 cloves of minced garlic
4-6 tbs of low sodium soy sauce
1 tsp sesame oil (strong stuff)
4-5 dashes of fish sauce
2 tbs of Goguchang paste
pinch of grated ginger
1 tbs of brown sugar
1 homegrown jalapeno charred, skinned and diced
1 cup of store-bought kimchi
1 tbs of chili oil
2 tsp of sugar (your call)
1/4 cup mayonnaise (Duke’s Mayo is king)
1 tbs Sriracha
2 tsp Goguchang paste
A squeeze of half a lime
diced onion (your call)
Beef: Set aside the garlic and beef and mix everything else together (Soy sauce, Fish sauce, sesame oil, Goguchang, and ginger.
Kimchi: mix everything together and chop the kimchi
Mayo: mix everything together and put it back in the refrigerator
Other: your toppings of choice should be chopped and set aside.
1. Heat up a large skillet or cast iron skillet over medium heat. Add a little oil and the minced garlic (and my jalapeno) and let it bloom for 1 minute. Add your meat and cook until browned. Drain the fat and now add your prepared sauce and let it simmer and turn the heat down to low. Let it simmer for 5 minutes. Don’t let it dry out or burn.
2. In a smaller pan, add your kimchi mixture on medium heat and let it brown or caramelize. 3-4 minutes.
3. Soften your tortillas by wrapping in a damp town and microwave them or better yet throw them on the flame if you have a gas stovetop and give them a slight char.