Beef bulgogi tacos with carmelized onion

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Step 1

In a medium to large skillet over medium heat, add olive oil or butter (1-2 Tbsp). When hot, add the onions, stirring occasionally. Cook until fully caramelized, stirring to make sure nothing burns.

Step 2

Heat a large skillet over medium high heat. Once it is hot, add the ground beef and use a spoon or spatula to break it up. Cook the beef until browned, about 7-10 min. Drain any excess grease. Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let it simmer, stirring. Simmer for 2 minutes. Add gochujang to taste.

Step 3

Toss the lettuce with the lime juice and sesame oil in a medium bowl to evenly coat. Season to taste with salt. Warm the corn tortillas in a dry skillet, lightly blistering them. Scoop meat and some caramelized onions onto a warm taco shell, add lettuce, tomato, sesame seeds and squeeze a little fresh lime juice on top.