Korean Baked Tacos with Gochujang Beef
These crunchy oven baked Korean tacos are filled with caramelized gochujang beef, melted mozzarella, cool cucumber and crisp lettuce, all drizzled with a creamy spicy sauce. They're on the table in about 40 minutes, which makes them an easy weeknight dinner your whole family will enjoy.
Servings: 8
Ingredients
Korean Beef
- 1 tbsp sesame oil
- ⅓ cup finely diced red onion
- 2 cloves garlic minced
- 1 tbsp finely grated ginger
- 1 lb lean ground beef
- 1 tbsp honey
- 1 tbsp gochujang paste
- 2 tbsp soy sauce
Spicy Sauce
- ½ cup kewpie mayo or regular mayonnaise
- 2 tbsp lime juice
- 1 tbsp gochujang
- 1 tbsp honey
Tacos
- 1 tbsp neutral oil such as avocado oil olive oil or vegetable oil
- 1 cup shredded mozzarella
- 1 cup finely shredded romaine lettuce
- 1 persian cucumber very thinly sliced
- 6-8 small flour tortillas
Instructions
- Preheat the oven to 425 degrees Fahrenheit
- Bring a large skillet to medium high heat. Add in the sesame oil and red onion and saute for 3-4 minutes until the red onion begins to soften. Add in the ginger and garlic and cook for 1 minute before adding in the ground beef and use a wooden spoon to break it up into a crumbly texture as it cooks. When the beef is no longer pink add the honey, gochujang paste and soy sauce and stir to mix the sauce into the beef. Cook for an additional 4 to 5 minutes until the sauce has cooked down and clings to the beef, and the beef looks browned and slightly caramelized. Set aside.
- To make the spicy sauce in a small bowl whisk together the mayonnaise, lime juice, gochujang and honey
- Microwave the tortillas for approximately 10-12 seconds to soften them slightly.
- Add the neutral oil to a baking sheet and spread it around slightly. Lay the tortillas on the baking sheet ensuring that they are oiled on the underside. Place approximately ¼ cup of ground beef onto 1 half of each tortilla. Add a sprinkle of mozzarella cheese on top of the meat mixture and then fold the other half of the tortilla on top to close it. Press down firmly on the tortilla to ensure that it stays closed.
- Transfer to the oven to bake for 15 minutes until they are crispy and the cheese is melted
- Remove from the oven and gently open each of the tortillas and spread a thin layer of the spicy mayo inside along with a few slices of cucumber and a bit of shredded lettuce. Close the tortillas.
- Serve them with more spicy mayo on the side for dipping or to drizzle overtop.
Nutrition
Calories: 234kcal | Carbohydrates: 19g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 544mg | Potassium: 308mg | Fiber: 1g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 3mg