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 a while, 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.

Ingredients Needed to Make These Tacos

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

Bolded ingredients have FODMAP limits. I’ve developed this recipe so that one serving (or two tacos) contains low FODMAP amounts of these foods. Please refer to your Monash University FODMAP app for more information.

How to Make Low FODMAP Korean Tacos

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.

Print

4