Korean Sticky Beef Tacos Charred Corn & Gochujang Ranch

Korean Sticky Beef Tacos Charred Corn & Gochujang Ranch

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, July 10, 2022.
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Enjoy our take on classic tacos meets Korean flavour inspiration. Sticky beef packed full of flavour and so finger lickin' delicious that it'll have you asking for seconds!

Ingredients

Beef

  • 1 brown onion, finely diced
  • 1/4 cup water
  • 1 Tbsp soy sauce
  • 100g Korean sticky chilli sauce
  • 600g pulled beef
  • 1 Tbsp sesame oil
  • 1 carrot, grated

Corn

  • 1 pack corn spices
  • 1 tsp sesame oil
  • 250g frozen corn

Cabbage

  • 4 Tbsp gochugang ranch
  • 400g sliced red cabbage

To Serve

  • 1 pinch of chilli flakes, optional
  • 1 pack crispy shallots
  • 1 bunch coriander, leaves picked
  • 1 pack wholemeal tortillas

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Finely dice onion and grate carrot. Heat sesame oil in a large pot on medium-high heat. Add onion and carrot and cook for 3-4 minutes, until starting to soften. Add remaining beef ingredients and simmer for about 6-8 minutes, stirring occasionally, until beef is hot through.
  3. Toss corn, sesame oil and corn spices on a lined oven tray. Roast for about 10 minutes, until golden.
  4. While corn is cooking, wrap tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. Alternatively, wrap in foil and cook in oven about 12-15 minutes, until warm.
  5. Combine cabbage in a large bowl along with gochujang ranch and season to taste with salt. Pick coriander leaves and set aside.
  6. Tortillas filled with beef, corn, cabbage, crispy shallots, chilli flakes, coriander and remaining gochujang ranch. Serve leftover cabbage on the side.

Nutritional Information

Energy 2838 kj
678 kcal
Protein 43.8g
Carbohydrate 62.9g
Fat 25.3g