Korean-Mexican Fusion Beef Tacos with Spicy Kimchi Slaw

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of sesame oil, and 1 teaspoon of minced garlic.

Pour this mixture over the cooked ground beef and stir well to combine. Reduce the heat to medium and let it simmer for an additional 3-5 minutes to allow the flavors to meld.

While the beef is simmering, prepare the kimchi slaw by combining 1 cup of shredded cabbage, 1/2 cup of chopped kimchi, 1/4 cup of chopped green onions, and 1 tablespoon of rice vinegar in a bowl.

Toss the ingredients together until well mixed. To assemble the tacos, warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Spoon the bulgogi-style ground beef onto each tortilla, then top with a generous amount of kimchi slaw.

Drizzle with sriracha or your favorite hot sauce for an extra kick. Serve immediately with lime wedges on the side for squeezing over the tacos.