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Korean Breakfast Tacos

Servings 6 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!