Korean Beef Street Tacos | Seasoned Cooking

For the beef:

2 T. brown sugar
2 T. soy sauce
1 tsp. toasted sesame oil
¼ tsp. crushed red pepper flakes
½ tsp. grated fresh ginger
2 tsp. canola oil
2 cloves garlic, minced
8 oz. lean ground beef

For the kimchi:

2 tsp. toasted sesame oil
1 c. chopped kimchi
1 tsp. sugar

To assemble:

12 mini flour tortillas
¼ c. diced red onion
½ tsp. black sesame seeds

In a small bowl, whisk together the brown sugar, soy sauce, 1 teaspoon toasted sesame oil, red pepper flakes, and grated ginger; set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the garlic and cook, stirring constantly about 1 minute. Add the ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef into small pieces as it cooks.

Stir the soy sauce mixture into the cooked beef until well combined, allowing it to simmer until heated through; set aside.

Heat the 2 teaspoons of toasted sesame oil in a small skillet over medium-high heat. Add the kimchi and sugar, and cook, stirring constantly, until caramelized and heated through; set aside.

Serve the ground beef mixture in tortillas, topped with the caramelized kimchi, diced red onion, and black sesame seeds.

Yields: 3-4 servings
Preparation Time: 20 minutes

Weeknight Shorts: Korean Beef Street Tacos