Fast! Korean BBQ-Style Beef Tacos with Cabbage Slaw & Gochujang Mayo

Ingredients:

• 2 scallions
• ½ oz of oyster crackers
• 1 oz of mayonnaise
• 1 oz of gochujang
• ¼ oz of gochugaru flakes
• 14 oz of cabbage blend
• 10 oz of pkg grass-fed ground beef
• ½ oz of tamari soy sauce
• ½ oz of fried onions
• 6 (6-inch) flour tortillas
• sugar
• kosher salt & ground pepper
• neutral oil
• distilled white vinegar (or apple cider vinegar)

Instructions:

1. Trim and thinly slice scallions, keeping dark greens separate. Using a rolling pin, finely crush oyster crackers in packet. In a small bowl, whisk together mayonnaise, half of the gochujang (save rest for own use), 2 teaspoons water, and a pinch of sugar. Season to taste with salt and pepper.
2. In a medium bowl, whisk together 3 tablespoons oil, 2 tablespoons vinegar, and 1½ teaspoons each of gochugaru flakes and sugar. Add cabbage blend and toss to coat. Season to taste with salt and pepper; set aside to marinate.
3. In a 2nd medium bowl, combine beef, crushed crackers, scallion whites and light greens, tamari, fried onions, and 1 teaspoon salt until evenly mixed. Stack tortillas and wrap in a damp paper towel; microwave in 30-second increments until warmed through.
4. Heat 1 tablespoon oil in a medium skillet over medium-high. Add beef mixture in small clumps and season with salt and pepper. Cook, without stirring, until well browned on the bottom, 3-5 minutes. Stir, then continue cooking until cooked through, 2-3 minutes more.
5. Divide slaw among tortillas and top with beef, gochujang mayo, and dark scallion greens. Sprinkle with the remaining gochugaru flakes, as desired. Enjoy!
6. If you don't have a microwave for step 3, warm the tortillas in a skillet over high heat, about 30 seconds per side.

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Original URL: https://marleyspoon.com/menu/238334-fast-korean-bbq-style-beef-tacos-with-cabbage-slaw-gochujang-mayo

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