Korean Inspired Street Tacos

Beef Ingredients (makes 8 tacos)

Lean ground beef (you can sub out soy crumbles or ground turkey too!)	1 pound
Low sodium soy sauce	1/4 cup
Brown sugar	3 Tablespoons
Scallion, white, minced	½ cup
Ginger, fresh grated	1 teaspoon
Garlic, fresh minced	2 teaspoons
Toasted sesame oil	1 Tablespoon
Pro Seasoning Gochugaru Flakes	1 Tablespoon

Method of Prep:

In a large skillet, brown beef over medium high heat. Remove excess oil from the pan. Turn heat to low and add scallions, garlic, and ginger. This is called the “trinity” in Asian cuisine. Allow the trinity to sweat for about 30 seconds. Add chili flakes, then add soy sauce and brown sugar. Reduce until the sauce is thick. Add sesame oil at the end. Reserve for service.

Scallion Pancakes Ingredients

All Purpose flour	2 cups
Boiling water	1 cup
Pro Seasoning English Flake Salt	1 teaspoon
Scallion green tops, minced	1/4 cup
Toasted sesame oil	2 Tablespoons

Method of Prep:

 In a medium sized bowl, mix together flour and salt. Add boiling water and mix with a wooden spoon until a shaggy dough is formed. Turn the dough out onto a floured surface and knead until smooth. Allow dough to rest covered for 30 minutes. Once the dough has rested, divide into 8 equal parts. Roll each part of the dough out to 1/16th inch thick (pretty thin). Brush oil over the surface of the disk. Sprinkle green onion over the whole surface in a thin layer. Roll the dough away from yourself, like a jelly roll. Then twist the dough into a cinnamon roll shape. Press the dough with your hand and roll into a disk. Allow disks to rest on a plate for 10 minutes before cooking the disks in a saute pan with just a little oil. Pancakes should be crispy and cooked all the way through.

Pickled Cucumbers Ingredients

Cucumber, small diced	1.5 cups
Carrot, shredded	1/4 cup
Minced scallion (the white part)	3 Tablespoons
Rice wine vinegar	¼ cup
Avocado oil	2 Tablespoons
Brown sugar	1 Tablespoon
Toasted sesame oil	1 teaspoon
Pro Seasoning English Flake Salt	1 teaspoon
Pro Seasoning Tellicherry Pepper	1/2 teaspoon
Cilantro, chopped	1/4 cup

Method of prep:

In a mixing bowl, mix the vinegar and sugar until the sugar is dissolved.  Whisk in the two oils, salt, and sesame seeds.  Next mix in the scallions so that it is well saturated in the sauce.  Gently toss the cucumber, carrots, and cilantro in the sauce and coat well.  Store in refrigerator until ready.  

To Assemble:

I mean like, make a taco! Place the scallion pancake down, top with meat and pickled veggies!