Once the beef is cooked and the sauce is made, let’s get to making tacos! First, warm the tortillas up by toasting them over medium heat in a dry skillet or popping them in the microwave for a few seconds. Next, use tongs to divide the beef among the tortillas. Plus, the gochujang mayo recipe is also very flexible, so adjust the ingredients to suit your pantry and palate. That’s it. Really nothing to it except maybe a trip to your local Asian market. If you like sriracha mayonnaise, you will love gochujang mayo. If you want more bite, add a bit of garlic for gochujang aioli. This may be the dumbest post I’ve ever written. It has to be close anyway. Two ingredients. Maybe three if you want to go absolutely crazy. And the cooking instructions. Are you ready? Stir to combine. Stir to combine… This super-addictive sauce gets its spicy flavor from Gochujang (Korean chili paste). It is cut by the creaminess and slightly sweet mayonnaise taste, resulting in a beautiful flavored Gochujang aioli sauce. The fermented flavor of gochujang adds a subtle tangy taste to the spread.

Kimchi Mayo. Simply mix regular mayo with kimchi. Make sure to squeeze out as much kimchi juice as possible so it’s not too wet. Try to get your hands on Korean mayo or Kewpie Japanese mayonnaise; it complements the Gochujang well. They might be available in the Asian section of grocery stores. While I’ve created my gochujang mayonnaise recipe and think it’s perfect, everyone’s tastes are different and I always encourage adapting recipes to suit you and your family. The bread used in this recipe is usually Shokupan, Brioche or French Bread known as Pain De Mei and can be used to make garlic bread and honey bread too.Already assembled Korean beef tacos are best eaten right away or they can start to get a little soggy. But they will stay good in the fridge for a few days in an airtight container. You can then warm them up a bit in the microwave or eat them cold if you like.

That’s it. Not even a recipe, really. But it needed to be done. This post is long overdue. It’s almost nowhere on the internet. The word needs to get out. So I’m trying.Gochujang mayo is here! Turn the heat down and scoop the eggs towards the middle of the pan as they set, to create large curds. Nowadays, I can’t get enough mayo. I eat it with absolutely everything. Burgers, wraps, chips, onion rings, sandwiches, you name it.ThisGochujang Mayonnaise is one of our favorite condiments. It takes only a few ingredients and adds killer flavor! So next time you go to make a burger, or sandwich, or wrap, or grilled meat - makeGochujang Mayonnaise! Now, being that this has Gochujang in it it will be spicy. It's not overwhelming and it has amazing flavor, but you've been warned! For regular mayonnaise: Add an extra teaspoon of maple syrup for sweetness, an extra half a teaspoon of toasted sesame oil for a richer mouthfeel, and a pinch of salt to boost the savouriness. Stir in the vinegar. If you don't have it, don't sweat it but the acidity will help lift the Gochujang Aioli, which can be a bit heavy and creamy.

Storage time may be reduced if you use homemade mayonnaise rather than prepared, store-bought mayonnaise as the base for this recipe. Top Tips & FAQS Self raising flour& cornflour - for the crispy coating. We do a DOUBLE coat for the ultimate crispiness.

I have other recipes you may like here! :)

Gochujang can be bought at Asian grocery stores or online; it can also be found in the ethnic aisle of many supermarkets. Ingredients Green Onions – Also called scallions, they give the tacos the perfect touch of mellow fresh onion flavor. You can reheat it on a pan until warmed through or in the oven at 180 C/250 F/Gas Mark 4 for 6 - 10 minutes until warmed through. More Recipes you may enjoy: