Korean BBQ Frybread Tacos
We found a recipe for Korean Sloppy Joes awhile back that we make occasionally. One night we were going to make them and I realized we didn’t have all the ingredients for the sauce, but we did have a jar of Korean BBQ sauce (often used for Bulgogi) so I used that. It was even better (and probably with more authentic flavors) than the original! We starting thinking about how else the amazing filling could be used and we landed on a fusion of sorts, using the beef as filling in frybread tacos. The first time I made them they were fantastic. I just made them again so I could share it all with you.
You’ll start by making the frybread dough. I use the frybread dough from the Smithsonian website, I’ll recreate it here so you have it all in one place though. I wanted to find a recipe that was by a Native American or an authoritative source (you wouldn’t believe how hard it is was to find this!).
Mix together the dry ingredients.
Then put a well in the center and pour in the water.
Stir it all together and knead a few times with your hand. Let it rest at least 10 minutes.
While the dough is resting, get your oil heating. Pour enough oil into your pan so it’s at least an inch deep. I used my large cast iron skillet, but you could also use a Dutch oven. The important thing is that it holds heat well and is deep enough for all the oil.
Now onto the filling. Start by breaking the hamburger up into a nonstick pan, along with the diced onion.
Cook that over medium heat, giving it a stir occasionally until the meat is completely cooked through.
Once the frybread dough has rested, portion it into 8-12 even pieces. I divided mine into 8 and then took one of those pieces and divided them into 2 to have a few smaller breads for Angel.
Set aside the pieces and work with each, one at a time, rolling them until they are somewhat oval-shaped and about 1/8” thick. Stack them on a plate once each one is rolled out. Try dipping the ends of one of the pieces in the oil to see if the oil is ready. It should start to bubble when the dough is added. If not, give it a few for more minutes to heat up. When it’s ready, put a couple of the ovals in the oil. Make sure they are not overlapping.
Once they come to the surface of the oil and start to puff, flip them and cook another couple minutes on the other side. They won’t get much color in the oil. Take them out and put them on a paper towel-lined plate and fry the remaining pieces.
Once the meat is cooked through, drain any extra fat. Now pour in the Korean BBQ sauce. I’ve found this brand at Cost Plus/World Market and Uwajimaya.
Let it cook another couple of minutes until the sauce is absorbed.
Serve with shredded carrot on top. If you have leftovers, the bread is best reheated in the oven.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups warm water
- Peanut or canola oil for frying
- 1 1/2 pounds ground beef
- 1/2 onion, diced
- 1 cup Korean BBQ sauce
- 1 carrot coarsely shredded
- Mix Frybread dry ingredients. Put a well in the center and add water.
- Stir and then knead a few times by hand.
- Let rest at least 10 minutes.
- Pour oil at least an inch deep in a heavy-bottomed pan.
- Breaking hamburger up into a nonstick pan, along diced onion.
- Cook over medium heat, stirring occasionally until cooked through.
- Portion Frybread dough into 8-12 even pieces.
- Set aside pieces and work with each, one at a time, rolling them until they are somewhat oval-shaped and about 1/8” thick.
- Stack on a plate once each one is rolled out.
- Try dipping ends of one in oil to see if the oil is ready. It should start to bubble when the dough is added.
- Place a couple dough ovals in hot oil, not overlapping.
- Once they come to the surface and start to puff, flip and cook another couple minutes on other side.
- Put on a paper towel-lined plate and fry remaining pieces.
- Drain any extra fat off cooked meat. Now pour in Korean BBQ sauce. Cook another few minutes until sauce is absorbed.
- Serve with shredded carrot on top.