Description
Enjoy these flavorful Korean BBQ Meatball Tacos, a delicious fusion of savory Korean BBQ flavors and classic street-style tacos. These tacos feature tender, juicy meatballs seasoned with ginger and garlic, coated in a sticky, spicy-sweet gochujang glaze, all nestled in soft tortillas with a crisp cabbage slaw and a creamy drizzle. They are quick, family-friendly, and perfect for a unique taco night.
Ingredients
Scale
- 1 lb ground beef, pork, or chicken
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tbsp vegetable oil
- 2 cups shredded cabbage or coleslaw mix
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and pepper to taste
- 8–10 small flour tortillas, warmed
- Optional toppings: chopped scallions, sesame seeds, creamy sauce (mayo mixed with rice vinegar/sesame oil)
Instructions
- In a medium bowl, combine the ground meat, minced garlic, grated ginger, panko breadcrumbs, egg, 2 tbsp soy sauce, and 1 tsp sesame oil. Mix gently until just combined.
- Roll the mixture into small meatballs, about 1-inch in diameter.
- Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
- In the same skillet, combine the gochujang, honey or brown sugar, 1 tbsp rice vinegar, and 1 tbsp water. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce thickens slightly.
- Return the cooked meatballs to the skillet and toss to coat them evenly in the glaze. Cook for another minute until the glaze is sticky and caramelized.
- While the meatballs are cooking, prepare the slaw. In a small bowl, whisk together 1 tbsp rice vinegar, 1 tsp sesame oil, salt, and pepper. Add the shredded cabbage and toss to combine.
- Warm the tortillas according to package directions.
- Assemble the tacos by filling the warm tortillas with the glazed Korean BBQ meatballs, followed by the slaw.
- Add your favorite toppings, such as chopped scallions, sesame seeds, and a creamy drizzle. Serve immediately.
Notes
- For a gluten-free option, use corn tortillas and warm them carefully to prevent breaking.
- You can substitute sriracha mixed with miso or hoisin for gochujang if needed.
- Pre-made slaw mix can save time.
- For a dairy-free or vegan creamy sauce, use vegan mayo or a tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and Simmering
- Cuisine: Korean-American Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: Approx. 350-400 (will vary based on meat and toppings)
- Sugar: Approx. 10-15g
- Sodium: Approx. 600-800mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 2-3g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 70-90mg
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