Korean-Mexican Breakfast Tacos

Instructions

1. 1

   Heat a skillet over medium-high heat and add the chorizo. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

2. 2

   In the same skillet, add the bulgogi beef and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

3. 3

   In a separate pan, melt 1 tablespoon of butter over medium heat. Crack the eggs into the pan and scramble until fully cooked. Remove from heat.

4. 4

   Warm the flour tortillas in a dry skillet or microwave until pliable.

5. 5

   Assemble the tacos by placing a portion of bulgogi beef, chorizo, and scrambled eggs onto each tortilla.

6. 6

   Top with cheddar cheese, oaxaca cheese, and kimchi.

7. 7

   Drizzle gochujang over the top and sprinkle with sliced green onions, jalapeno slices, and sesame seeds.

8. 8

   Serve immediately and enjoy your Korean-Mexican Breakfast Tacos!