Description
These magical Low FODMAP Korean Tacos are packed with smoky, Korean BBQ-inspired ground beef and crunchy quick-pickled veggies. Make this recipe super quick with the help of Fody Foods Korean BBQ Sauce.
Ingredients
Quick Pickled Veggies
- 1 ½ cup (100 grams) shredded red cabbage (about ¼ small cabbage)
- ½ cup shredded or matchstick carrots (about 1–2 medium carrots)
- 1 teaspoon salt
- 2 tablespoons freshly-squeezed orange juice (about ½ medium orange)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger root
- Pinch of red pepper flakes, optional
Korean Beef Tacos
- 2 teaspoons Fody Foods Shallot-Infused Olive Oil (or garlic-infused olive oil)
- 1 pound lean ground beef (or turkey)
- ½ cup Fody Foods Korean BBQ Sauce (or 1 batch homemade sauce // see notes for recipe)
- 8 corn tortillas
Optional Garnishes: fresh cilantro, sliced green onion tops (green parts only)
Instructions
Quick Pickled Veggies
- Place the red cabbage, carrots, and salt in a medium bowl and stir to mix. Refrigerate for 20-30 minutes.
- In a medium bowl, whisk together orange juice, rice vinegar, fresh ginger, and optional red pepper flakes.
- After 20-30 minutes, transfer the cabbage and carrots to a colander and rinse under cool running water to remove some of the salt. Transfer the rinsed veggies to the bowl with the orange juice dressing and toss to mix.
Korean Beef Tacos
- Heat a large skillet over medium-high heat. Once hot, add oil and ground beef. Break the beef into small crumbles and cook for about 6-8 minutes or until the beef is done; no longer pink, and the edges are browned.
- Stir Korean BBQ sauce into the cooked beef and simmer until the sauce is warm and thickens slightly, about 1-2 minutes.
Assemble the Tacos
- Warm the corn tortillas using your preferred method. I like to warm mine in an electric griddle or frying pan until the tortillas just start to brown on one side, flip, and repeat.
- Assemble the tacos by topping the tortillas with Korean beef, pickled veggies, and optional garnishes. Serve warm.
Notes
Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
Low FODMAP Korean BBQ Sauce: Place ¼ cup reduced-sodium soy sauce (or tamari), 2 tablespoons packed brown sugar, 1 tablespoon white rice flour (or ½ tablespoon cornstarch), 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, ½ teaspoon ground ginger, and optional ½ teaspoon sriracha in a mason jar or small bowl. Seal and shake (or whisk) until mixed. Makes about a ½ cup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Fusion