Sizzling Beef Bulgogi Tacos

Prepare the filling: Heat a large skillet over medium-high heat. Once it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef utnil browned, 7 to 10 minutes. Drain any excess grease that has collected. Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring for 2 minutes. Add red pepper flakes, gochugang, or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, adn scallions in a medium bowl to evenly coat. Season to taste with salt.

Assemble the tacos: Warm the tortillas individually in a dry skillet, lightly blistering them. Scoop the beef onto each tortilla with a slotted spoon, draining any excess juices as you do. Garnish with the salad mixture, toamtoes, kimchi, cilantro, and toasted sesame seeds.

Note: These are equally wonderful in lettuce cups. Boston and Bibb lettuce are favorites. If you are using lettuce cups, skip the lettuce in the salad