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For the slaw:
1 tsp TyLing Hot Mustard
2 cloves garlic, grated
1/2 tsp grated fresh ginger
1 tsp gochujang
1/4 cup rice wine vinegar
1/2 tsp soy sauce
1 tbsp sesame oil
1/4 cup olive oil
2 cups bagged coleslaw mix (combination of shredded green cabbage, red cabbage, and carrots)
2 green onions, sliced
For the gochujang mayo:
1/4 cup mayonnaise
1 tbsp gochujang
For the beef filling:
4 cloves of garlic, grated
1 1/2 tsp grated fresh ginger
2 tbsp brown sugar
2 tbsp soy sauce
3 tbsp chili garlic sauce
3 tbsp sesame oil, divided
1/2 of a red onion, diced
1 lb ground beef
12 street taco tortillas or taco boats, for serving
Sliced limes, for serving
Fresh cilantro, for serving
Sliced green onions, for serving
To make the slaw:
To make the gochujang mayo:
To make the beef filling and tacos: