Korean Fusion Beef Tacos

Want it vegetarian? Substitute tofu or tempeh for the beef. I usually cut the recipe in half when preparing. These tacos remind us a little of Asian tacos that we order and are served during Happy Hour at a local Japanese sushi restaurant. Local recipe.

• Ready In: 35 mins
• Yields: 24 tacos

Ingredients

• 2 1⁄2 lbs  free range ground beef
• 3⁄4 cup tamari or 3⁄4 cup reduced sodium soy sauce
• 1  tablespoon  roasted  red chili paste, to taste (or 1 tablespoons Korean kochujang sauce)
• 2  tablespoons fresh garlic, finely minced
• 1  tablespoon  freshly grated ginger, to taste (my addition)
• 2  tablespoons sugar
• 1⁄4 cup  sesame oil (I used regular sesame oil and a small amount of toasted sesame oil-about 1 teaspoon)
• 1  small yellow onion, finely minced
• 1⁄2 cup rice vinegar
• 24 (4 inch)  corn tortillas

• Accompaniments

• 3  cups green cabbage (cabbage finely shredded) or 1  cup  cabbage kimchi (we tested the tacos with green cabbage)
• 1⁄2 cup cilantro leaf (fresh!)
• 4  green onions, thinly sliced
• 2  tablespoons sesame seeds (approximately-the recipe didn't specify how much) or 1  tablespoon  white sesame seeds and 1 tablespoon black  sesame (approximately-the recipe didn't specify how much)
• 2  limes, cut into eighths

• Sour Cream Sauce

• 1  cup sour cream
• 2  tablespoons lime juice

Directions

1. Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
2. Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
3. Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
4. In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
5. Close bag and marinate mixture in the refrigerator for 3 hours .
6. Remove meat from the marinade. *Discard* liquid.
7. Heat up a large sautè pan and brown the meat until no longer pink.
8. Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
9. Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
10. To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar.
11. Enjoy!