Spicy Gochujang Beef Taco Bar

🥘 Ingredients

• black pepper
• cooking oil
  4 tsp
• flour tortillas
  12 unit
• gochujang sauce
  2 oz
• ground beef
  20 oz
• hoisin sauce
  4 tbsp
• jasmine rice
  1 c
• mayonnaise
  4 tbsp
• peanuts
  3 oz
• radishes
  6 unit
• rice wine vinegar
  6.667 tbsp
• salt
  4 tsp
• scallions
  4 unit
• shredded carrots
  8 oz
• sriracha
  4 tsp
• sugar
  1 tsp
• sweet Thai chili sauce
  4 oz

🍳 Cookware

• small pot
• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating the whites from the greens. Heat cooking oil in a small pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds .

   scallions: 4 unit, cooking oil: 4 tsp
2. 

   2

   Meanwhile, trim and thinly slice radishes . In a medium bowl , combine rice wine vinegar , ½ tsp sugar , and 1 tsp salt ; stir until dissolved. Add shredded carrots and toss to combine. Refrigerate until ready to serve.

   radishes: 6 unit, rice wine vinegar: 6.667 tbsp, sugar: 1 tsp, salt: 4 tsp, shredded carrots: 8 oz
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and a pinch of salt; season with black pepper . Cook, breaking up meat into pieces, until beef is almost cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes . Carefully drain any excess grease from the pan.

   ground beef: 20 oz, black pepper
4. 

   4

   In a small bowl , combine sweet Thai chili sauce , hoisin sauce , gochujang sauce , and mayonnaise .

   sweet Thai chili sauce: 4 oz, hoisin sauce: 4 tbsp, gochujang sauce: 2 oz, mayonnaise: 4 tbsp
5. 

   5

   Fluff jasmine rice with a fork. Serve beef, rice, flour tortillas , pickled carrots (draining first), radishes, firecracker sauce, peanut-scallion topping with peanuts , and sriracha family style and let everyone build their own tacos.

   jasmine rice: 1 c, flour tortillas: 12 unit, peanuts: 3 oz, sriracha: 4 tsp