When I was pregnant, I was craving fermented foods in a big way, in addition to chicken mcnuggets, for some…reason. Miso and kimchi were on my mind, and so was anything that could be made in between my 3 nightly naps. Enter this super quick recipe from Deb Perelman who I am low key obsessed with (along with half of the internet and everyone I know). Honestly, we just made the beef filling with kimchi because we were feeling super lazy. I seriously think I slept about 16 hours a day during my first trimester. However, I do not think I would forego it this time, but I’d probably use butter lettuce instead of the iceberg, because I don’t really need more iceberg in my life. I might even experiment with some napa cabbage slaw if I get inspired.<\/p>\n\n\n\n
from Smitten Kitchen Every Day<\/p>\n\n\n\n
To serve<\/strong><\/p>\n\n\n\n Prepare the filling<\/strong> When I was pregnant, I was craving fermented foods in a big way, in addition to chicken mcnuggets, for some…reason. Miso and kimchi were on my mind, and so was anything that could be made in between my 3 nightly naps. Enter this super quick recipe from Deb Perelman who I am low key obsessed… Continue reading Beef Bulgogi Tacos from Smitten Kitchen<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[16,6],"tags":[14,15,17],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-meaty-mains","category-recipes","tag-beef","tag-dinner","tag-quick","entry"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/comments?post=260"}],"version-history":[{"count":2,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":340,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/260\/revisions\/340"}],"wp:attachment":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/media?parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/categories?post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/tags?post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Filling<\/strong><\/p>\n\n\n\n
Heat a large skillet over medium-high heat. Once it’s hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7 to 10 minutes. Drain any excess grease that has collected. Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring for 2 minutes. Add red pepper flakes, gochujang, or sriarcha to taste.
Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat. Season to taste with salt.
Assemble the tacos<\/strong>
Warm the flour tortillas individually in a dry skillet, lightly blistering them. Scoop the beef onto each tortilla with a slotted spoon, draining any excess juices as you do. Garnish with the salad mixture, tomatoes, kimchi, cilantro, and toasted sesame seeds.<\/p>\n","protected":false},"excerpt":{"rendered":"