Fusion food at its best! These Korean beef tacos are packed with flavorful beef, veggies, rice, kimchi, and a delectable gochujang sauce.
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1
Recipe Korean Style Beef (Bulgogi)
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2
Cups
Cooked White Rice,
~1 ½ Cups Uncooked
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Jarred Kimchi
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12
Flour Tortillas,
Street Taco Size
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Scallions,
for garnish
Spinach & Carrot Salad:
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3
Cups
Baby Spinach,
thinly sliced
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1
Cup
Shredded Carrots
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1
Teaspoon
Rice Vinegar
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1
Teaspoon
Sesame Oil
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Salt & Pepper,
to taste
Sesame Cucumbers:
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4
Small Snacking Cucumbers,
thinly sliced
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1
Teaspoon
Rice Vinegar
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1
Teaspoon
Sesame Oil
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Salt & Pepper,
to taste
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Black Sesame Seeds,
a few sprinkles
Gochujang Mayonnaise:
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¼
Cup
Mayonnaise
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2
Teaspoons
Gochujang
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1
Teaspoon
Rice Wine Vinegar
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Salt & Pepper
For the Spinach & Carrot Salad:
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Toss all of the ingredients in a small bowl to combine. Set aside.
For the Sesame Cucumbers:
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Toss everything in a small bowl and set aside.
For the Mayo:
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Mix the mayo, gochujang, vinegar, salt, & pepper in a small bowl until well combined.
Assemble the Tacos:
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Layer some rice, beef, spinach and carrot salad, cucumbers, and kimchi in warm tortillas. Drizzle with gochujang mayo and top off with scallions. Enjoy!