Fiery Korean BBQ Street Food Tacos

Allergens

Soy, Wheat (from corn tortillas), Dairy (optional avocado)

Ingredients

• 1 lb thinly sliced beef sirloin
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 small onion, thinly sliced
• 1 bag (8 oz) pre
• made kimchi
• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 8 corn tortillas
• 1 avocado, sliced (optional)
• Fresh cilantro leaves (optional)

Instructions

1. In a large bowl, combine the soy sauce, sesame oil, garlic, brown sugar, gochujang, black pepper, and salt. Mix well to create the marinade.
2. Add the sliced beef to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight.
3. In a separate bowl, combine the pre made kimchi with mayonnaise and rice vinegar. Mix well and set aside.
4. Heat a large non stick skillet or griddle over medium high heat. Remove beef from marinade and discard any excess liquid. Cook beef for 2 3 minutes per side or until cooked to your desired level of doneness. Transfer cooked beef to a plate.
5. In the same pan, add the sliced onions and cook until golden brown and crispy, about 4 5 minutes. Remove from heat.
6. Warm corn tortillas in the microwave for 20 seconds or on a dry skillet for 10 seconds per side.
7. To assemble tacos, place a few slices of cooked beef on each tortilla, followed by crispy onions, kimchi slaw, avocado slices (if using), and fresh cilantro leaves (optional). Serve immediately.

Chef’s Insight

The combination of Korean BBQ flavors with crispy onions creates an irresistible texture contrast that makes these tacos addictively delicious.

Notes

The gochujang adds a spicy kick to the marinade that pairs perfectly with the tender beef and crispy onions.