So what makes this a Korean keto taco?
First of all, instead of using a tortilla, you could just use seaweed instead. The seaweed wrap, as having far fewer carbohydrates and starch when compared to flour or corn tortillas.
Second, adding a little bit of kimchi on top, it’s nice because it adds a good crunch, and also the fermentation is good for your digestion. I recommend the Jongga brand from Costco business center, as it has no sugar added. If you go to a lot of Korean stores, and Korean grocery markets, almost all of the commercial kimchi they sell has added sugar.
Meaty beef ribs from Costco business center, cook in oven at 350 degrees Fahrenheit for 2 hours, then cut it up with scissors, toast some seaweed (geem) in the toaster, wrap it up with two layers, top with kimchi (Jongga brand from Costco business center), and with some home made chimichurri — avocado oil, garlic, cilantro from Aldi) in the blender.