Crispy Gochujang Smash Tacos with Pickled Cucumber Slaw

Ingredients

• 1 pound ground beef
• 2 tablespoons gochujang
• 8 small corn tortillas
• 4 slices cheddar cheese

• 1 medium cucumber, thinly sliced
• 1 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup shredded cabbage
• 2 tablespoons chopped cilantro

1. 01
   In a bowl, combine rice vinegar, sugar, and salt. Stir until sugar is dissolved. Add cucumber slices, cabbage, and cilantro. Toss to coat and let sit for at least 20 minutes.
2. 02
   Divide the ground beef into eight equal portions. Roll each portion into a ball and flatten slightly.
3. 03
   Heat a large skillet or griddle over medium-high heat. Once hot, add a beef portion and smash with a spatula to form a thin patty.
4. 04
   Spread a small amount of gochujang on the raw side of the patty. Cook for 2-3 minutes until crispy edges form, then flip.
5. 05
   Place a slice of cheddar cheese on top of the patty. Cook for another 1-2 minutes until cheese is melted.
6. 06
   Repeat with the remaining beef portions.
7. 07
   Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
8. 08
   Assemble the tacos by placing a beef patty on each tortilla, followed by a generous amount of pickled cucumber slaw.