Entree: United States – California – Korean BBQ Tacos (Grilled Korean-style marinated beef served in small tortillas with Asian slaw, spicy sauce, and pickled condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 1/2 lb flank steak, thinly sliced against the grain
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (30 ml) rice wine or mirin
- 2 tbsp brown sugar
- 1/4 cup grated Asian pear or apple
- 1 tbsp (15 ml) sesame oil
- 4 cloves garlic (0.42 oz), minced
- 2 tsp grated fresh ginger
- 3 scallions, thinly sliced (about 1 9/16 oz)
- 1 tsp black pepper
- 2 tbsp (30 ml) vegetable oil for cooking
- 12 small corn tortillas (6 in / 15 cm)
- 3 cups shredded Napa cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/4 cup (60 ml) rice vinegar
- 1 tbsp sugar for slaw
- 1/2 tsp kosher salt for slaw
- 1 cup kimchi, chopped
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp gochujang
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) water to thin sauce as needed
- Lime wedges for serving
- Fresh cilantro leaves for garnish
- 1 tbsp toasted sesame seeds for garnish

Show original ingredient measurements

- 1 1/2 lb (680 g) flank steak, thinly sliced against the grain
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (30 ml) rice wine or mirin
- 2 tbsp (25 g) brown sugar
- 1/4 cup (60 g) grated Asian pear or apple
- 1 tbsp (15 ml) sesame oil
- 4 cloves garlic (12 g), minced
- 2 tsp (10 g) grated fresh ginger
- 3 scallions, thinly sliced (about 45 g)
- 1 tsp (5 g) black pepper
- 2 tbsp (30 ml) vegetable oil for cooking
- 12 small corn tortillas (6 in / 15 cm)
- 3 cups (240 g) shredded Napa cabbage
- 1 cup (120 g) shredded red cabbage
- 1/2 cup (60 g) shredded carrot
- 1/4 cup (60 ml) rice vinegar
- 1 tbsp (12 g) sugar for slaw
- 1/2 tsp (3 g) kosher salt for slaw
- 1 cup (240 g) kimchi, chopped
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) gochujang
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) water to thin sauce as needed
- Lime wedges for serving
- Fresh cilantro leaves for garnish
- 1 tbsp (9 g) toasted sesame seeds for garnish

Instructions

1. Combine soy sauce, rice wine, brown sugar, grated pear, sesame oil, garlic, ginger, scallions, and black pepper in a bowl. Add the thinly sliced flank steak, toss to coat, and marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Meanwhile make the slaw: toss shredded Napa and red cabbage and carrot with rice vinegar, 1 tbsp sugar, and 1/2 tsp salt; chill until ready to serve.
3. Make the sauce by whisking mayonnaise, gochujang, lime juice, and 1 tbsp water until smooth; adjust heat and tang to taste.
4. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbsp vegetable oil and sear marinated beef in batches, spreading slices out so they brown quickly, about 1–2 minutes per side until caramelized and cooked through. Remove and keep warm.
5. Warm tortillas directly over a gas flame, in a dry skillet, or wrapped in foil in a 350°F (175°C) oven until pliable.
6. Assemble tacos: place a spoonful of slaw on each tortilla, top with sliced Korean BBQ beef, a little chopped kimchi, a drizzle of gochujang-lime sauce, a sprinkle of toasted sesame seeds, cilantro, and a lime wedge. Serve immediately.