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You guys, it’s late at night, I’ve been swiping on dating apps way too much today, and I’m realizing this post will go live on the first of February, Heart Health Month. That is terrible because I’m pretty sure both staying up late and being on dating apps are bad for my heart. That’s a joke, but also not really. But honestly, 2020 was a stressful year for me so I know my cholesterol likely raised due to stress and lack of sleep. This new year and new month are the perfect time to start whipping our hearts back into shape. One change we can make is in the food we eat, and even simpler than that: the oil we use when we cook. I’ve been working with and using Mazola® Corn Oil for years now and I enjoy its neutral flavor, high smoke point (Mazola® Corn Oil has a high smoke point of 450°F), and its better for you components (a clinical study showed Mazola® Corn Oilreduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit MAZOLA.com). It’s a great all-purpose oil, I’ve used it for everything from dressings to grilling to sautéing. For this recipe, we shall use it on the stovetop to make some delicious Korean Breakfast Tacos.
I would say the only thing I’m iffy about with this recipe is the mushrooms. I realize that shiitake mushrooms can be a little overpowering, so if you want to use a more neutral-tasting mushroom, do it! I like to have dried shiitake mushrooms on hand because they’re so easy, and that’s what I used for this recipe.
How often do you all cook up Korean dishes or Asian dishes? I’m so curious about how often people incorporate new cuisines into their meals. Look at this tidbit of information: a survey conducted by OnePoll found that 45% of respondents hope to diversify the types of cuisine they cook. However, it can be intimidating to gather the varied ingredients needed for new types of cuisines, especially when you want to choose better-for-you ingredients. I find that very true! I made a Chinese recipe a few weeks back that I needed special ingredients for and it called for like 3 types of oil, which turned out to be unnecessary but I didn’t know. Anyways, for this recipe I keep it pretty simple. A “traditional” Korean meat would probably have ingredients like Asian pear but I only used soy sauce and brown sugar for the meat, which tastes delicious, and I only use one type of oil in my recipe: Mazola® Corn Oil. Simple. The one thing you may not have on hand is a gochujang sauce (not the paste, a sauce). You can find some at many Asian markets, make it yourself (using the paste), or skip it and just use chili sauce, hot sauce, or salsa! Doesn’t matter, tacos are usually delicious any way you do them.
So the recipe is below, check it out and maybe give it a go! And learn more about Mazola® Corn Oil HERE.
Korean Breakfast Tacos
Ingredients
- 4 tbsp Mazola® Corn Oil separated
- 1/2 lb lean ground beef
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic minced
- 3/4 cup dried shiitake mushrooms (about 12 mushrooms) rehydrated and sliced
- 6 eggs
- 2 green onions chopped
- 1/4 cup gochujang sauce separated
- 6 small tortillas
- 9 tbsp Mexican-blend shredded cheese
- salt and pepper
Instructions
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Warm 2 tbsp Mazola® Corn Oil in a large skillet over med-high heat. Once warm, carefully add each egg, maintaining space between each. Sprinkle each with two pinches of salt and a pinch of pepper and cook until the egg white is done, about 5 minutes. Set eggs aside.
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To the same pan, add another 1 tbsb of Mazola® Corn Oil and cook mushrooms until browned, sprinkling with 1/2 tsp salt and a pinch of pepper. Set aside.
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Add another tbsp of Mazola® Corn Oil and saute garlic until fragrant. Add ground beef and cook, breaking up meat, until there is no more pink. Whisk together the soy sauce and brown sugar and add to the ground beef. Cook another 2-3 minutes until the meat has absorbed the sauce and the sauce has evaporated some. Set aside.
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In a clean pan, warm tortillas one-by-one until they have browned spots on each side. As soon as removing each one, sprinkle 1.5 tablespoons of cheese on top so it melts while the tortilla is warm.
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Fill each tortilla with the ground beef, mushrooms, and egg, and sprinkle with green onions. Finish them with a drizzle of gochujang sauce, about 2 tsp each taco. Enjoy!
Corn oil is cholesterol-free food that contain 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.
*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Mazola® Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Mazola® Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Mazola® Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Mazola® Corn Oil.
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