Grilled Korean BBQ Tacos with Kimchi Slaw

Allergens

Wheat, Soy, Sesame

Ingredients

• 1 lb beef sirloin, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean red pepper paste)
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 8 small flour tortillas
• 2 cups shredded cabbage and carrot mix
• 1 cup kimchi, finely chopped
• 1 tbsp mayonnaise
• 1 tbsp rice vinegar
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine the soy sauce, gochujang, brown sugar, garlic, ginger, and sesame oil. Mix until well combined. Add the beef slices to the marinade and toss to coat evenly. Let it rest for 30 minutes in the refrigerator.
2. In another bowl, mix the shredded cabbage and carrot with kimchi, mayonnaise, rice vinegar, salt, and pepper. Set aside.
3. Preheat a grill or grill pan to medium high heat. Remove the beef from the marinade and discard any excess liquid. Grill the beef for 1 2 minutes per side or until cooked to your desired level of doneness. Transfer the cooked beef onto a plate and cover with aluminum foil to keep it warm.
4. Heat the tortillas on the grill for 30 seconds on each side, or until they are slightly charred and warm.
5. To assemble, place a generous portion of cooked beef onto each tortilla. Top with a spoonful of kimchi slaw and sprinkle sesame seeds on top.

Chef’s Insight

The combination of smoky Korean BBQ and tangy kimchi slaw creates an irresistible umami explosion in your mouth that will keep you coming back for more.

Notes

The kimchi slaw can be prepared ahead of time and stored in the refrigerator until you're ready to assemble the tacos.