Korean BBQ Beef Tacos with Quick Cucumber-Kimchi Slaw

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb ground beef (85/15)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tbsp gochujang
• 2 tbsp, divided rice vinegar
• 1, thinly sliced English cucumber
• 1/2 cup, chopped store-bought kimchi
• 2 cups shredded green cabbage
• 3, sliced green onions
• 12 small flour or corn tortillas
• 1 tbsp toasted sesame seeds
• 1 tsp neutral oil

Instructions

1. 1In a medium bowl whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar until the sugar dissolves. Set aside half the sauce for finishing.
2. 2Heat a large skillet over medium-high heat and add neutral oil. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and edges start to crisp, 6–8 minutes. Drain excess fat if needed.
3. 3Pour the remaining half of the sauce over the beef and cook, stirring, until the liquid reduces and coats the meat in a glossy glaze, 2–3 minutes. Remove from heat and keep warm.
4. 4While the beef cooks, make the quick slaw: in a bowl combine the thinly sliced cucumber, chopped kimchi, shredded cabbage, sliced green onions, and the remaining rice vinegar. Toss well and let sit 5–10 minutes so the flavors marry and the cabbage softens slightly.
5. 5Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted, or wrap in a damp towel and microwave 30 seconds. Keep them stacked under a clean kitchen towel.
6. 6Build each taco with a generous spoonful of the glazed Korean beef, a pile of the cucumber-kimchi slaw, and a sprinkle of toasted sesame seeds.
7. 7Serve immediately with any extra slaw and gochujang on the side so everyone can adjust heat and crunch. The contrast of warm savory beef and cool spicy-tangy slaw is the whole point.