Bulgogi beef tacos

Ingredients:

*for the beef:

-2 tbsp. brown sugar

-2 tbsp. reduced sodium soy sauce

-1 tsp sesame oil

-1/4 tsp crushed red pepper flakes

-1 tbsp. fresh ginger, minced

-3 cloves of garlic, minced

-1 tbsp. vegetable oil

-1 lb. lean ground beef


*For the tacos:

-6 mini flour tortillas

-1/4 cup diced red onion

-2 tbsp. chopped fresh cilantro

-1/4 tsp sesame seeds


*For the Kimchi:

-2 tsp sesame oil

-1 cup chopped kimchi

-1 tsp honey


*For the gochujang crema:

-1/4 cup mayonnaise

-1/4 cup sour cream, may substitute with greek yogurt

-1 tbsp. lime juice

-1-2 tsp gochujang, or more to taste

 

Directions:

1. In a small bowl, whisk together brown sugar, soy sauce, garlic, sesame oil, red pepper flakes, and ginger. (for bulgogi sauce)

2. 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; brain excess fat.

3. Stir in the bulgogi sauce mix until well combined, allowing to simmer until heated through, about 2 minutes; set aside.

4. Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar and cook for 3-5 minutes, stirring constantly, until caramelized and set aside.

5. Now its time to make crema. In a small bowl, mix together all the crema ingredients together and set aside.

6. Assemble your tacos, top as you'd like and enjoy!

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