Korean BBQ Beef Tacos

Instructions

1. Marinate the beef
   In a medium bowl, combine soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and grated ginger. Add the sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the kimchi slaw
   In a large bowl, combine the chopped kimchi, shredded cabbage, and half of the sliced green onions. Toss well and set aside. The kimchi will add enough flavor and moisture to season the slaw.
3. Cook the beef
   Heat a large skillet over medium-high heat. Remove the beef from the marinade (reserve the marinade) and cook in batches for 2-3 minutes until browned and just cooked through. Transfer to a plate and cover to keep warm.
4. Reduce the sauce
   Pour the reserved marinade into the hot skillet and bring to a boil. Reduce heat and simmer for 3-4 minutes until slightly thickened. Return the beef to the skillet and toss to coat with the sauce.
5. Warm the tortillas
   Heat the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until warm and slightly charred. Keep warm wrapped in a clean kitchen towel.
6. Assemble the tacos
   Place a spoonful of the kimchi slaw on each tortilla. Top with the Korean BBQ beef, remaining green onions, chopped cilantro, and a sprinkle of toasted sesame seeds.
7. Serve
   Arrange the tacos on a serving platter with lime wedges on the side. Serve immediately while the beef is still hot and the tortillas are warm.