Whether you want them full size or mini, these Korean Beef Tacos, are perfect for taco Tuesday or as an appetiser. This version is mini taco shells with ground beef bulgogi and an easy asian slaw they're light and quick to make.
6jumbo Tortillas (I use Old El Paso Jumbo Tortillas)
For the Korean beef
200g/ 7oz minced (ground) beef
2-3spring onions, very finely chopped
1 1/2tablespoonssoy sauce(notes)
1clovegarlic, crushed
2teaspoonsfreshly ground ginger
2teaspoonssesame oil
1/2teaspoonchilli paste
2teaspoonsbrown sugar, packed
For the Asian slaw
2teaspoonssoy sauce
1teaspoonrice wine vinegar
1/2teaspoonsugar
½teaspoonsesame oil
3/4cupfinely shredded red cabbage
1/4cupbean sprouts
1/3medium carrot, julienned
Sesame seeds
For best results, always weigh ingredients where a weight is provided
Instructions
For the mini tacos
Preheat the oven to 180C / 350F / 160C fan forced.
Lay 3 tortillas on top of each other, then use a 2.5 – 3 inch round cookie cutter to cut through all 3 layers at once, seven times (ie you should be able to get 7 circles out of each, so 6 tortillas will give you 42 mini tortillas). Repeat with the remaining 3 tortillas.
Fold a mini tortilla to make the shape of a taco, the sit it between two cups of an upturned muffin tray (so in between the muffin “domes”). A 12 hole muffin tray, will give you 17 spots to place your mini tacos.
Bake in the oven for 10 minutes, then remove and allow to cool before handling. Repeat with remaining mini tortillas.
Store in an airtight container for up to 3 days until ready to use.
For the Asian slaw
To make the dressing, add the soy sauce, vinegar, sugar and sesame oil to a small jar, seal then shake until well mixed.
Mix the cabbage, bean sprouts and carrot together in a bowl and pour over the dressing.
For the Korean beef
In a bowl, mix together all the beef ingredients until well combined.
Heat a tablespoon of vegetable oil in a frying pan or skillet over med-high heat. Add the beef mixture and saute while breaking up with a wooden spoon until totally browned and there is no more moisture.
Now let it cook for 1 minute without stirring until the beef is crispy on the bottom.
To assemble
Fill each of the taco shells with a little salad, then some beef mixture and finally sprinkle with the sesame seeds. Serve immediately
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.