Korean Beef Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 medium (2-1/2" dia) Onions, raw 3 medium (4-1/8" long) Scallions, raw 6 inner leaf Romaine Lettuce (salad) 2 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 16 oz Ground beef, lean 1 tbsp Sesame Oil 2 tbsp Soy Sauce .5 tsp Granulated Sugar 3 tbsp Gochujang (by TERRALIONESS) 3 serving Tortillas, fresh corn, La Perla, 2 (by KSCHEPP01) 168 gram(s) *VEGETABLES (JARRED) - Kimchi, Spicy (Korean Marinated Cabbage) - King’s (2oz/56g)
Thinly slice onion and peppers. In a large bowl, combine the sesame oil, soy sauce, sugar, and 2 tablespoons gochujang paste. Add onions and peppers and mix to fully coat vegetables.
Heat large pan over medium heat and brown ground beef; season with salt and pepper. Add vegetables and marinade to pan with beef and cook until softened. Season to taste.
Heat tortillas in a separate pan or toaster oven right before serving. Thinly slice scallion tops, discarding roots.
Spread tortillas with remaining gochujang paste, top with lettuce, beef and veggies. Garnish with Kimchi and scallions.
Serving Size: Makes about 9 tacos (3 servings of 3 tacos each)
Heat large pan over medium heat and brown ground beef; season with salt and pepper. Add vegetables and marinade to pan with beef and cook until softened. Season to taste.
Heat tortillas in a separate pan or toaster oven right before serving. Thinly slice scallion tops, discarding roots.
Spread tortillas with remaining gochujang paste, top with lettuce, beef and veggies. Garnish with Kimchi and scallions.
Serving Size: Makes about 9 tacos (3 servings of 3 tacos each)
Nutritional Info Amount Per Serving
- Calories: 652.6
- Total Fat: 37.9 g
- Cholesterol: 113.4 mg
- Sodium: 976.2 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 6.6 g
- Protein: 33.7 g