Korean Fusion Beef Tacos

• 2 1/2 lbs free range ground beef
• 3/4 cup tamari or 3/4 cup reduced sodium soy sauce
• 1 tablespoon roasted red chili paste, to taste (or 1 tablespoons Korean kochujang sauce)
• 2 tablespoons fresh garlic, finely minced
• 1 tablespoon freshly grated ginger, to taste (my addition)
• 2 tablespoons sugar
• 1/4 cup sesame oil (I used regular sesame oil and a small amount of toasted sesame oil-about 1 teaspoon)
• 1 small yellow onion, finely minced
• 1/2 cup rice vinegar
• 24 (4 inch) corn tortillas
• Accompaniments
• 3 cups green cabbage (cabbage finely shredded) or 1 cup cabbage kimchi (we tested the tacos with green cabbage)
• 1/2 cup cilantro leaf (fresh!)
• 4 green onions, thinly sliced
• 2 tablespoons sesame seeds (approximately-the recipe didn't specify how much) or 1 tablespoon white sesame seeds and 1 tablespoon black sesame (approximately-the recipe didn't specify how much)
• 2 limes, cut into eighths
• Sour Cream Sauce
• 1 cup sour cream
• 2 tablespoons lime juice

1. Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
2. Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
3. Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
4. In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
5. Close bag and marinate mixture in the refrigerator for 3 hours .
6. Remove meat from the marinade. *Discard* liquid.
7. Heat up a large saute pan and brown the meat until no longer pink.
8. Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
9. Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
10. To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar.
11. Enjoy!

range ground beef, tamari, red chili paste, fresh garlic, ginger, sugar, sesame oil, yellow onion, rice vinegar, corn tortillas, accompaniments, green cabbage, cilantro leaf, green onions, sesame seeds, sour cream sauce, sour cream, lime juice

Taken from www.food.com/recipe/korean-fusion-beef-tacos-455554 (may not work)