Live Naturally Magazine
Export date: Tue Jun 2 6:59:18 2020 / +0000 GMT

Gochujang Beef Tacos with Kimchi Salsa


Gochujang Beef Tacos with Kimchi Salsa

May is Salsa Month! This dish with its Korean-style kimchi salsa adds flair to an all-time favorite Mexican dish.

  • ½ pound ground beef, 90% lean
  • 1 tablespoon vegetable oil
  • 1 tablespoon cumin powder
  • ¼ teaspoon kosher salt*
  • ½ tablespoon gochujang chili sauce**
  • 1 teaspoon sesame oil
  • 8 taco shells
  • Iceberg lettuce, shredded
  • ½ cup light sour cream
  • 1 cup diced avocado
  • ½ cup shredded cheddar cheese

Kimchi Salsa:

  • 1 cup diced tomato
  • 1 cup chopped napa cabbage
  • ½ cup finely chopped cilantro
  • 1 teaspoon sesame oil
  1. In a medium skillet over medium-high heat, cook ground beef with vegetable oil, 3–5 minutes. Add cumin, salt, chili sauce and sesame oil; stir-fry 5 minutes.

  2. Combine all kimchi salsa ingredients in a bowl; mix well.

  3. Warm the taco shells in oven for a few minutes. Fill shells with cooked beef, lettuce, sour cream, avocado, kimchi salsa and cheese.

  4. *Cathlyn likes to use a Hawaiian sea salt called Hawaii Kai's coffee salt

    **Make a traditional Korean gochujang chili paste by mixing 1 tablespoon Sriracha sauce with ½ tablespoon miso paste and 1 tablespoon ketchup