Korean Beef Tacos

For the Beef: 2 tablespoons brown sugar 2 tablespoons reduced sodium soy sauce 1 teaspoon sesame oil 1/4 teaspoon crushed red-pepper flakes Pinch of ground ginger 2 teaspoons vegetable oil 2 cloves garlic, minced 8 ounces ground beef

For the Kimchi: 2 teaspoons sesame oil 1 cup chopped kimchi 1 teaspoon sugar

For the Sriracha Mayonnaise: 1/4 cup mayonnaise 1 tablespoon Sriracha 2 teaspoons freshly squeezed lime juice

For the Tacos: 12 mini flour tortillas 1/4 cup diced red onion 2 tablespoons chopped fresh cilantro leaves 1/4 teaspoon sesame seeds

To make the Beef: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside. To make the Kimchi: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside. To make the Sriracha Mayonnaise: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside. To assemble the Tacos: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.