Ingredients

For the Korean Beef:

• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon crushed red pepper flakes
• ⅛ teaspoon 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 Gochujang Mayonnaise:

• 3 tablespoons mayonnaise
• 1 tablespoon gochujang sauce
• 2 teaspoons freshly squeezed lime juice

For the Tacos:

• 12 mini corn tortillas or 6 small tortillas
• ¼ cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• ¼ teaspoon sesame seeds

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Instructions

1. Prepare the Korean Beef: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, and ground ginger until combined. Heat vegetable oil in a large cast iron skillet over medium-high heat. Add minced garlic and sauté for about 1 minute, stirring constantly until fragrant.
2. Add the ground beef to the skillet and cook for 3-5 minutes, crumbling the beef as it cooks, until browned. Drain any excess fat.
3. Stir the prepared soy sauce mixture into the beef and allow it to simmer for about 2 minutes, until heated through. Remove from heat and set aside.‍
4. Make the Kimchi: In the same skillet, heat sesame oil over medium-high heat. Add chopped kimchi and sugar. Cook while stirring constantly for 3-5 minutes, until the kimchi is caramelized and heated through. Set aside.
5. Whip up the Gochujang Mayonnaise: In a small bowl, whisk together mayonnaise, gochujang sauce, and lime juice until smooth. Set aside.‍
6. Assemble the Tacos: Lay out tortillas and fill each with the Korean beef mixture. Top with caramelized kimchi, diced red onion, and freshly chopped cilantro. Garnish with sesame seeds and drizzle with the Gochujang mayonnaise.

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Enjoy these flavorful tacos—perfect for a spicy and refreshing take on tacos (Korean edition)!