📖 Instructions

1. First, let's tackle the Gochujang Aioli. In a food processor (or if you're feeling strong, a bowl and a whisk), combine 1/2 cup mayonnaise, 2 tablespoons gochujang paste, 1 tablespoon rice vinegar, 1 clove of minced garlic, and a pinch of salt. Whizz it up (or whisk vigorously) until smooth and creamy. Set aside. Taste test! You might want more gochujang, you might not. It's all up to you.
2. Now for the star—the Kimchi filling! Heat a tablespoon of oil in a skillet over medium heat. Add 1 small onion, chopped, and cook until softened, about 5 minutes. Stir in 1 cup of kimchi, chopped (I prefer the kind with some nice, spicy chunks, but it's your call!), 1/2 cup cooked ground beef (or your protein of choice! I once tried it with leftover pulled pork and it was surprisingly amazing!), and 1 tablespoon soy sauce. Let that all sizzle together for about 7 minutes, getting those flavors happily married.
3. While the filling simmers, warm your taco shells according to the package instructions. I like to do mine in a warm skillet, because who doesn't love a little bit of char on their shells? It's a thing. A delicious thing.
4. Time to assemble! Spoon the kimchi filling into your warm taco shells. Drizzle generously with the Gochujang Aioli. Don't be shy! This is where the flavor party really starts. Garnish with some toasted sesame seeds or chopped green onions, if you're feeling fancy. I usually just dive right in.
5. Serve immediately and prepare for a flavor explosion! Seriously, you might need a moment after the first bite. The sweet, spicy, and tangy goodness of the kimchi, perfectly balanced by the creamy richness of the aioli...oh my. It's dangerously delicious. And yeah, I'm making more this week. You should too!