Korean Beef Tacos
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 643 calorie
- Total Fat
- 35 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 60 milligrams
- Sodium
- 1091 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 9 grams
- Protein
- 31 grams
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
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.
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.
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