Original Post: https://www.evolvingtable.com/korean-beef-tacos/
Korean Beef Tacos with Wasabi Mayo
These Korean Beef Tacos have a sweet-savory bulgogi-style sauce, a crunchy ginger-sesame slaw, and a drizzle of wasabi mayo. Ready in 30 minutes!
Servings: 4 servings (2 tacos per person)
Ingredients
- 1 pound 85/15 ground beef
- 3 garlic cloves minced
- 1 ¼ teaspoons finely minced fresh ginger divided
- 1 bunch green onions chopped, white and green parts, separated and divided
- 4 tablespoons soy sauce or Tamari divided
- 3 tablespoons packed brown sugar
- 2 tablespoons water
- 3 tablespoons rice vinegar divided
- 3 teaspoons toasted sesame oil divided
- 1 teaspoon chili garlic sauce divided
- ½ teaspoon salt divided
- ¼ teaspoon black pepper
- 2 carrots shaved into thin ribbons with a vegetable peeler
- 2 cups thinly sliced red cabbage about ¼ head
- ¼ cup chopped fresh cilantro
- ⅓ cup mayonnaise
- 2 tablespoons lime juice from one lime
- 1 teaspoon wasabi paste
- 8 street-size flour tortillas
- 3 cocktail cucumbers or 1 English cucumber, thinly sliced
- Toasted sesame seeds for serving
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart, for 7-8 minutes, or until no longer pink and cooked through. Add the garlic, 1 teaspoon ginger, and the white parts of the green onions. Cook for 30 seconds, or until fragrant.1 pound 85/15 ground beef, 3 garlic cloves
- Meanwhile, in a medium bowl, whisk together 3 tablespoons of the soy sauce, brown sugar, water, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, ½ teaspoon chili garlic sauce, ¼ teaspoon salt, and black pepper.3 tablespoons packed brown sugar, 2 tablespoons water, ¼ teaspoon black pepper
- Pour the sauce into the skillet and stir to combine. Reduce heat to medium-low and simmer for 4-5 minutes, or until the sauce reduces by about half and thickens slightly. Remove from heat.
- In a large bowl, combine the carrots, red cabbage, cilantro, and half of the green onion tops. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, ¼ teaspoon salt, ¼ teaspoon ginger, and ½ teaspoon chili garlic sauce. Pour over the slaw and toss until evenly coated.2 carrots, 2 cups thinly sliced red cabbage, ¼ cup chopped fresh cilantro
- In another small bowl, whisk together the mayonnaise, lime juice, and wasabi until smooth.⅓ cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon wasabi paste
- Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.8 street-size flour tortillas
- To assemble, spoon the Korean beef onto each tortilla. Add cucumber slices. Top with the sesame slaw and drizzle with the wasabi mayo. Garnish with the remaining green onion tops, cilantro, and toasted sesame seeds before serving.3 cocktail cucumbers, Toasted sesame seeds
Notes
- Beef: Use ground beef with a little fat (80/20) for the best flavor and texture.
- Sauce: Let the sauce simmer and reduce in the pan so it thickens and coats the beef well.
- Slaw: Toss the slaw just before serving to keep it crisp and fresh.
- Tortillas: Lightly toast tortillas in a dry skillet for better texture and flavor.
- Heat Level: Adjust the spice by adding more or less chili paste.
- Make Ahead: The beef can be made up to 3 days in advance and reheated before serving.
- Storage: Store beef and toppings separately in the fridge to keep everything fresh.
Nutrition
Calories: 698kcal | Carbohydrates: 56g | Protein: 31g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2035mg | Potassium: 1043mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5943IU | Vitamin C: 38mg | Calcium: 195mg | Iron: 6mg
