Korean Mini Tacos

Bahan-bahan

Ground beef bulgogi:

1 lb 90/10 ground beef

2 cloves garlic, minced

1 tsp fresh ginger, minced or grated

3 tbsp soy sauce

1½ tbsp brown sugar (or honey)

1 tbsp sesame oil

1 tsp rice vinegar or mirin

Pinch black pepper

Mini tortillas:

1 cup all-purpose flour

½ tsp salt

2 tbsp neutral oil or melted butter

~½ cup warm water

Slaw:

Shredded green cabbage

Thin-sliced scallions

Cilantro leaves

Splash of rice vinegar

Pinch of salt

Gochujang cream, cilantro for topping

Pear topping:

½ cup diced pear

¼–½ small red chili, minced (or ¼–½ tsp red pepper flakes)

½ tsp lime juice or rice vinegar

Pinch of salt

Petunjuk

Beef:

Heat a skillet over medium-high.

Add beef and break it up very finely.

Once mostly cooked, add garlic and ginger.

Stir in soy sauce, brown sugar, sesame oil, vinegar, and pepper.

Cook until glossy and slightly caramelized. Remove from heat.

Tortillas:

Mix flour and salt.

Add oil and water gradually until soft dough forms.

Knead 1–2 minutes. Rest 10 minutes.

Divide into ping-pong ball sized pieces.

Roll thin and cook in a dry skillet ~30 sec per side

Slaw:

Toss just before serving — no oil.