Korean Beef Tacos

Total Time:
40 min
Prep:
10 min
Inactive:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons soy sauce
  • 2 tablespoons plus 2 teaspoons toasted sesame oil
  • 1 tablespoon packed light brown sugar
  • 3 cloves garlic, finely chopped
  • 1 1 -pound skirt steak, cut crosswise into thirds
  • Vegetable oil, for the grill pan
  • 1 bunch scallions
  • 1/3 cup mayonnaise
  • 2 teaspoons gochujang (Korean chile paste) or Sriracha,
  • plus more to taste
  • 1 cup kimchi, cut into strips
  • 1 firm pear, finely chopped
  • 12 6 -inch corn tortillas
  • 2 cups mixed Asian greens (2 ounces) or other lettuce
Directions
  • Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.

  • Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.

  • Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.

  • Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

  • Photograph by Justin Walker


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