Name: Korean Beef Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1 1/2 pounds flank steak or ribeye, thinly sliced; 1/4 cup soy sauce (or tamari for gluten-free option); 3 tablespoons brown sugar; 2 tablespoons sesame oil; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons gochujang (Korean chili paste); 1 cup kimchi, chopped; 2 cups shredded cabbage or coleslaw mix; 3 green onions, thinly sliced; 1/4 cup rice vinegar; 12 small corn or flour tortillas; 1/4 cup cilantro leaves, for garnish; 2 tablespoons toasted sesame seeds

Instructions

Prepare the marinade

In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang until well combined. Add the sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
Make the kimchi slaw

In a medium bowl, combine the chopped kimchi, shredded cabbage, half of the green onions, and rice vinegar. Toss well and set aside to allow flavors to meld while you cook the beef.
Cook the beef

Heat a large skillet or wok over high heat. Working in batches to avoid overcrowding, cook the marinated beef for 2-3 minutes per batch until browned and slightly caramelized. Transfer cooked beef to a clean plate and continue until all beef is cooked.
Warm the tortillas

Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. Keep warm by wrapping in a clean kitchen towel.
Assemble the tacos

Place a small amount of the kimchi slaw on each warm tortilla. Top with the Korean beef, remaining green onions, cilantro leaves, and a sprinkle of toasted sesame seeds.
Serve immediately

Arrange the assembled tacos on a serving platter. Serve with additional kimchi, lime wedges, and hot sauce on the side if desired.

Korean Beef Tacos

Ingredients

Instructions

Nutritional Information