With teriyaki, honey, and a hint of spice, this Korean-inspired base takes weeknight tacos from meh to magnifique. Fast, flavorful, and just a little bit fancy.←Back to Taco Base Recipes
1 lb ground beef
1 tbsp teriyaki sauce
1 tbsp soy sauce
1 tsp chopped fresh ginger
1 tbsp vegetable oil
1 tsp sesame oil
0.25 tsp chili flakes
2 cloves minced garlic
1 tbsp honey
In a small bowl, whisk together honey, soy sauce, teriyaki sauce, sesame oil, chili flakes, and fresh ginger. This sauce is the secret—don’t skimp on the whisking!
Heat the vegetable oil in a large skillet over medium-high heat. Toss in the minced garlic and let it do its thing for about a minute. When your kitchen starts smelling amazing, you’re on the right track.
Add the ground beef to the skillet. Cook it like you mean it—breaking it up, stirring it around, and making sure it gets that perfect browned texture. Drain any excess fat if needed, but leave a little for that indulgent flavor.
Pour in your fabulous sauce and stir like you’re auditioning for a cooking show. Let it simmer for about 3 minutes, giving the flavors time to get cozy with the beef.
Remove from the heat, let it rest for a hot second, and serve it up.
Chef's Notes
This is Korean-American weeknight cooking at its finest: all the sweet-savory-sesame magic of Korean BBQ compressed into a 15-minute ground beef situation. It's what happens when busy parents discover that bulgogi flavors work on any protein, and it's been fueling weeknight taco nights for decades. The sauce is simple but specific: soy sauce for salt and umami, toasted sesame oil for nuttiness, brown sugar or honey for that caramelized sweetness, and garlic and ginger for aromatic punch. A splash of rice vinegar brightens everything. For heat, add gochujang (Korean chili paste) or gochugaru (Korean chili flakes); both are available at Asian markets and add that characteristic Korean sweet-spicy warmth. Use 85/15 or 80/20 ground beef for best results; leaner beef is too dry and doesn't caramelize as well. Cook over high heat and resist the urge to stir constantly. You want some pieces to get crispy and caramelized, not uniformly steamed. Toast your sesame seeds in a dry pan for 60 seconds until golden and fragrant; raw sesame seeds taste like nothing, toasted ones taste like intention. Finish with sliced scallions, both white and green parts. This makes excellent tacos, rice bowls, lettuce wraps, or eaten directly from the pan while standing at the stove. We've all done it. No judgment.
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