Korean Beef Tacos

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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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