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Food Network personality, chef and cookbook author of 101 Epic Dishes, Jet Tila, spins leftover braised beef chuck, which is simple and inexpensive to make, into quick + easy Korean tacos with homemade gochujang salsa in under 15 minutes. 

Pro Tip from Chef Tila: When measuring the braised beef, there's no need to separate the onion, celery, carrot and juices. They help flavor the tacos. 

For more of Chef Tila's recipes made with leftover braised beef chuck, check out his 3-Cheese Frico Quesadillas with Braised Beef + Spinach, Quick Pizza with Braised Beef, Peppers and Onions and Shortcut Braised Beef Ragu with Pappardelle


For the Gochujang Salsa:
  • 2 tablespoons gochujang (Korean fermented hot pepper paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 1 to 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
For the Tacos:
  • 1 tablespoon neutral oil, such as grapeseed or canola
  • 2 cups finely chopped onions
  • 2 cups leftover Braised Beef Chuck
  • 1 pound Brussels sprouts, sliced (about 4 cups)
  • Kosher salt and freshly ground black pepper
  • Twelve 6-inch flour or corn tortillas
  • 2 limes, cut into wedges


Serves: 4


For the gochujang salsa, in a small bowl, whisk together all the ingredients until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator. 

For the tacos, heat a large saute pan over medium heat, then add the oil. Add 1 cup of the onions and the braised beef chuck, breaking apart the meat as it sears. Add the Brussels sprouts, season with salt and pepper and cook, stirring often, until the sprouts are bright green and still crisp, about 3 minutes. Remove the filling from the heat and stir in about 3 tablespoons of the gochujang salsa.  
Heat the tortillas on the grill or in a hot dry pan. Spoon some of the filling into each tortilla and serve with gochujang salsa, the remaining 1 cup onions and the lime wedges.