Korean Beef Tacos (Fusion)

• 200 g White cabbage
• 4 Spring onion
• 1 Lime
• 2 cloves Garlic
• 15 g Ginger root, peeled
• 45 ml Light soy sauce
• 30 g Gochujang
• 15 ml Sesame oil
• 300 g Minced beef
• 6 Corn tortillas

1. Finely shred the cabbage and thinly slice the spring onions. Toss the cabbage with the juice of half the lime and a pinch of salt, then set aside to lightly soften. Cut the remaining lime half into wedges for serving.
2. Finely grate the ginger and crush the garlic. In a small bowl, stir together the soy sauce, gochujang, ginger, garlic and 1 tbsp water until smooth.
3. Heat the sesame oil in a large frying pan over medium-high heat. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Pour in the sauce and cook for 1 to 2 minutes until glossy and clinging to the beef.
4. Warm the corn tortillas in a dry pan or directly over a low flame, turning, until pliable and lightly toasted. Keep them stacked and covered with a clean tea towel while you finish.
5. Fill each tortilla with the saucy beef, then top with the cabbage and spring onions. Serve with lime wedges for squeezing over at the table.

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