Taco Tuesday: Korean tacos
Yield: 4 servings
2 tablespoons rice vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
1/2 small cabbage, finely shredded
1 medium carrot, shredded
2 tablespoons light brown sugar
2 clove garlic, minced
1 tablespoon fresh ginger, grated
1 pound ground beef
1 tablespoon sesame oil
1 red pepper sliced fine julienne
1 small onion, cut julienne
8 small flour tortillas
Method of Preparation
1. In a large bowl, whisk together the vinegar, red pepper flakes, and two teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 30 minutes or until ready to serve.
2. In a second large bowl, combine the sugar, garlic, ginger, and remaining two tablespoons soy sauce. Add the beef and mix to combine.
3. Heat the oil in a large skillet over medium heat. Add the red pepper and onion and cook, covered, stirring occasionally, until tender, 3-5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4-5 minutes.
4. Fill the tortillas with the beef and top with the slaw.