Street Food Lunch: Korean BBQ Tacos

Allergens

Soy, Wheat (in tortillas)

Ingredients

• 1 lb beef short ribs or bulgogi meat
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1 cup Korean pickles (cucumber kimchi)
• 4 green onions, chopped
• 1/2 cup gochujang (Korean chili paste)
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine gochujang, soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, and ginger. Mix well and set aside.
2. Season the beef short ribs or bulgogi meat with salt and pepper. Add half of the sauce mixture to marinate the meat for 30 minutes.
3. Preheat a grill or cast iron pan over medium high heat. Grill the marinated meat, turning occasionally, until cooked through and slightly charred on all sides. Remove from heat and let it rest for a few minutes.
4. In a separate pan, warm the corn tortillas.
5. Slice the grilled meat thinly and place on the warmed tortillas. Top with shredded cabbage, Korean pickles, and chopped green onions.
6. Drizzle the remaining sauce mixture over the tacos and serve immediately.

Chef’s Insight

Play with the heat level by adjusting the amount of gochujang used.

Notes

Serve with a side of kimchi-infused salsa for added flavor.