KOREAN BEEF TACOS #KOREANFOOD #KIMCHI
I have a feeling that I have been everywhere these most recent 10 days. I was in Arkansas a weekend ago, at that point took off to Minneapolis for a fast work trip at the General Mills central station, at that point worked at the studio in downtown Los Angeles for two days, and now I'm headed toward Ecuador tomorrow first thing!
I actually have been everywhere. Yet, the main thing keeping me rational right currently are these tacos.
These Korean meat tacos that are totally beyond words.
I don't have the foggiest idea if it's the Korean meat, the caramelized kimchi or the Sriracha mayo, or the mix of everything flawlessly took care of a smaller than expected flour tortilla.
It's simply stunning. Also, I've had around 17 of these while pressing for my next outing.
Perhaps I can pack 3-5 for the flight? The traveler sitting by me most likely wouldn't fret, isn't that so?
INGREDIENTS:
FOR THE KOREAN BEEF
- 2 tablespoons brown sugar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red-pepper flakes
- Pinch of ground ginger
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
- FOR THE KIMCHI
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
FOR THE SRIRACHA MAYONNAISE
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 2 teaspoons freshly squeezed lime juice
- FOR THE TACOS
- 12 mini flour tortillas
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon sesame seeds
DIRECTIONS:
FOR THE KOREAN BEEF:
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
FOR THE KIMCHI:
- Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
- FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.
For more detail : http://bit.ly/2Sc8DZ1
