Zesty Korean Kimchi Tacos with Quick Pickled Cucumbers

Ingredients

• 1 cup kimchi, chopped
• 1 pound ground beef
• 8 small flour tortillas, warmed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon gochujang
• 2 tablespoons green onions, sliced

• 1 cucumber, thinly sliced
• 1 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Method

1. 01
   In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
2. 02
   Add the sliced cucumbers to the vinegar mixture and let sit while you prepare the rest of the dish.
3. 03
   Heat a large skillet over medium heat and add the sesame oil. Once hot, add the garlic and ginger, cooking until fragrant, about 1 minute.
4. 04
   Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
5. 05
   Stir in the soy sauce and gochujang, mixing well to combine. Add the chopped kimchi and cook for another 2 minutes.
6. 06
   Warm the tortillas in a dry skillet or microwave.
7. 07
   Assemble the tacos by spooning the beef mixture onto the tortillas. Top with quick pickled cucumbers and sliced green onions.
8. 08
   Serve immediately, enjoying the vibrant flavors and textures.