Low FODMAP Korean Tacos

These magical Low FODMAP Korean Tacos are packed with smoky beef, crunchy quick pickled veggies, and warm corn tortillas. They’re made extra quick with the help of Fody Foods Korean BBQ Sauce.

Transparency Statement: This post is not sponsored. However, my friends at Fody Foods kindly provided me with free products to help create this recipe. All opinions are my own.

Low FODMAP Korean Tacos

Imagine smoky, spicy beef topped with crunchy, quick pickled veggies and rolled up into a warm, almost crispy corn tortilla. Finished with a garnish of fresh cilantro or sliced green onion tops (for all you non-cilantro lovers) and you have one magical Low FODMAP Korean Taco.

Drooling, yet?

Well, these magic tacos can be yours, too!

With the help of flavor-packed low FODMAP Korean BBQ sauce from Fody Foods, this recipe is ready in about 30 minutes. These low FODMAP tacos are also gluten-free and dairy-free.

Fody Foods Low FODMAP Products

Fody Foods is my go-to resource for convenient, low FODMAP products. My kitchen is always stocked with their garlic- and shallot-infused olive oils, broth bases, and taco seasoning, all of which I consider to be low FODMAP staples.

Learn more about Low FODMAP Garlic and Onion Substitutes

When it comes to sauces, I often prefer to make my own, but every once in awhile, it’s nice to let someone else help “do the cooking.” This is when I turn to Fody Foods. I especially love their spicy arrabbiata pasta sauce, teriyaki marinade, and most recently, their Korean BBQ sauce.

Fody Foods Low FODMAP Korean BBQ Sauce

Fody Foods Korean BBQ Sauce has a smoky, Asian-inspired flavor with a kick of heat. It’s made with tamari, red miso, jalapeño, tamarind, and ginger; and works great not only as a sauce but also as a marinade.  

Like other FODY products, this Korean BBQ sauce has been laboratory tested by Monash University and is low in FODMAPs. It is also certified gluten-free and vegan.

Shopping list

To make these Low FODMAP Korean tacos, you will need the following ingredients:

• Shredded red cabbage
• Matchstick carrots
• Salt
• Freshly squeezed orange juice
• Rice vinegar
• Grated ginger root
• Fody Foods Shallot-Infused Olive Oil (or garlic-infused olive oil)
• Lean ground beef (or turkey)
• Fody Foods Korean BBQ Sauce
• Corn tortillas or lettuce leaves

Low FODMAP notes

In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Carrots are a FODMAP-free food. Enjoy according to your appetite.

Corn tortillas: In general, the low FODMAP serving for corn tortillas is 2 tortillas or 47 grams. If you’re lucky enough to find corn tortillas made without added gums or fiber, the low FODMAP serving bumps up to 3 tortillas or 57 grams.

Fody Foods products are certified low FODMAP by Monash University. This means that they have been tested for FODMAPs in a laboratory and a single serving of each product has been confirmed to be low FODMAP.

Fody Foods products can be purchased on FodyFoods.com (use funwithoutfodmaps15 for 15% off your first order), Amazon, Thrive Market, and a growing number of grocery stores (usually in the “natural” or “health” foods section).

Ginger root has been tested and found to contain only trace amounts of FODMAPs, by Monash University. Enjoy freely.

Oranges have been tested and do not contain FODMAPs. They are considered a FODMAP-free fruit.

Red cabbage is low FODMAP in servings up to ¾ cup or 75 grams. Larger servings contain higher amounts of fructan/GOS.

Shallot-infused oil adds a subtle shallot flavor without the FODMAPs. My go-to is Fody Foods Shallot-Infused Olive Oil. Learn more about why infused oils are okay on the low FODMAP diet here.

Instructions

There are three main components to making these Korean tacos. First, you’ll make the quick pickled crunchy veggies. Then, you’ll cook the beef (or turkey) and flavor it with the Korean BBQ. Finally, you assemble your tasty tacos. Here’s a full breakdown of the steps with some personal tips and tricks:

Make the quick pickled veggies. To start, place the red cabbage, carrots, and salt in a medium bowl and stir to mix. Refrigerate for 20-30 minutes. While the veggies are in the fridge, I like to work on cooking the meat and prepping everything else.

Once done (about 20-30 minutes later), transfer the veggies to a colander and rinse them under cool running water to remove some of the salt.

Return the rinsed veggies to the medium bowl and add orange juice, rice vinegar, fresh ginger, and optional red pepper flakes. Stir until well mixed.

Make the beef. Heat a large skillet over medium-high heat. Once hot, add the oil and ground beef. Break the beef into small crumbles and cook, about 6 minutes, until the beef is no longer pink and the edges are browned.

Add the sauce. Stir in FODY Foods Korean BBQ Sauce stirring and simmer until the sauce is heated, about 2 minutes.

Prep the tortillas. Warm the corn tortillas using your preferred method. I like to warm mine in a pan on the stove with a little oil until they are just slightly starting to crisp and get browned.  

Assemble the tacos. Fill the tortillas (or lettuce wraps) with the Korean beef, pickled veggies, and optional garnishes. Serve warm.

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