Low FODMAP Bulgogi Tacos - No Refined Sugar
These super easy Korean-inspired ground beef bulgogi tacos have the perfect sweet and savory flavor, topped with a refreshing quick-pickled cabbage slaw and creamy Sriracha mayo. It comes together SO quick - perfect for an easy week night dinner!
Servings 4 people
Ingredients
Quick Pickled Cabbage
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 2-3 thinly sliced small red globe radishes optional
- 3 tablespoons rice vinegar
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon fine sea salt
- ground black pepper to taste
Sriracha Mayo
- 1/4 cup Low FODMAP mayonnaise
- 1-2 teaspoons Sriracha
- dash of maple syrup
- pinch of fine sea salt
- spritz of fresh lime juice
- water to reach desired consistency
Bugolgi Beef
- 2 tablespoons gluten free tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon gochugaru optional
- 1 teaspoon minced fresh ginger
- 1 tablespoon garlic-infused olive oil
- 1 pound ground beef leaner is better ~ 90%/10%
- ground black pepper to taste
- 1/4 cup chopped green onion tips green part only
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds optional
- chopped cilantro optional
- tortillas of choice
Instructions
Prepare Toppings
- Prepare quick pickled cabbage by combining all ingredients in a medium bowl. Mix thoroughly to distribute vinegar and set aside. While preparing the rest of the recipe, give this a mix every so often (another 2-3 times) to ensure the vinegar is distributed throughout.
- Prepare Sriracha mayo by combining all ingredients in a small bowl. Add water, 1/2 teaspoon at a time, to thin to your desired consistency.
Prepare the Bugolgi Beef
- In a small bowl, combine gluten free tamari, maple syrup, gochugaru if using and minced ginger. Set aside.
- Heat garlic oil in a wok or skillet on high. Once the oil is hot and shimmering, add the ground beef. Once the beef is added, do not touch in order to develop a deeply browned crust, about 2-3 minutes. Flip the beef and repeat on the other side.
- Lower heat to medium high and add the marinade while breaking up the ground beef and mixing. When the beef is almost cooked through, stir in green onion tips and cook until wilted. Turn off heat. Mix in sesame oil and garnish with sesame seeds if using.
Assemble Your Tacos!
- Heat your tortillas. Place a thin layer of the ground beef mixture and top with your preferred amount of pickled cabbage and Sriracha mayo. Enjoy!
Notes
- You can replace the coconut sugar or maple syrup for regular sugar if you are consuming refined sugar.
- Some of my favorite Low FODMAP mayonnaise brands are: Primal Kitchen (Regular & Plant-Based) or Hellmann's (same as Best Foods).
- Sriracha is Low FODMAP in 1 teaspoon servings.
- Gochugaru (Korean chili powder) has not been tested for FODMAP content, however there is just a small amount between the 4 servings. If you are in the elimination phase, consult with your dietitian on whether consuming Gochugaru makes sense for you, otherwise you can eat to your own personal tolerance. Gochugaru is NOT necessary in this recipe and can be omitted! It's still delicious without.
- If you are using a store-bought oil, be sure that it is actually Low FODMAP. Not all commercially produced garlic oils are safe! More on that in this article by FODMAP Everyday. My favorite brand to use is by Garlic Gold, which I buy in bulk off of Amazon for the cheapest per-bottle price.
- If you are using a fattier ground beef, feel free to drain the excess oil before adding the marinade (and you can omit the garlic oil). This will lead to less-drippy and a little lighter tacos.