Korean Sticky Beef Tacos Charred Corn & Gochujang Ranch

Korean Sticky Beef Tacos Charred Corn & Gochujang Ranch

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (4 Nights For 2) on Sunday, July 10, 2022.
Order Now
Order Now

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

Corn

  • 150g frozen corn
  • 1 tsp sesame oil
  • 1/2 pack corn spices

Cabbage

  • 2 Tbsp gochujang ranch
  • 200g sliced red cabbage

To Serve

  • 1 pack wholemeal tortillas
  • 1 bunch coriander, leaves picked
  • 1/2 pack crispy shallots
  • 1 pinch of chilli flakes, optional

Beef

  • 1/2 brown onion, finely diced
  • 1 carrot, grated
  • 1/2 Tbsp sesame oil
  • 300g pulled beef
  • 50g Korean sticky chilli sauce
  • 1 tsp soy sauce
  • 2 Tbsp water

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Finely dice onion and grate carrot. Heat sesame oil in a medium 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 1/2 pack 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 medium 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 2971 kj
710 kcal
Protein 44.3g
Carbohydrate 66.4g
Fat 26.8g