Kickin’ Korean BBQ Street Tacos

Allergens

Soy, Wheat

Ingredients

• 12 small corn tortillas
• 1 lb thinly sliced beef (flank steak)
• 1/2 cup gochujang (Korean red chili paste)
• 1/4 cup soy sauce
• 3 tbsp honey
• 3 tbsp rice wine vinegar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 small onion, thinly sliced
• 2 cups cabbage, shredded
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced (optional)
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, mix together gochujang, soy sauce, honey, rice wine vinegar, minced garlic, grated ginger, sesame oil, and sugar. Set aside.
2. Heat a large skillet or grill pan over medium high heat. Add sliced beef in batches and cook until browned. Transfer to plate.
3. In the same skillet, add onion and cook for 3 4 minutes, stirring occasionally, until softened.
4. Add cooked beef back to the skillet with onions, along with half of the sauce. Stir well to coat the beef evenly. Cook for an additional 2 3 minutes.
5. Warm tortillas in a dry pan or microwave.
6. Assemble tacos by layering shredded cabbage, cooked beef mixture, fresh cilantro leaves, and jalapeño slices (if using). Top with a generous drizzle of the remaining sauce.
7. Serve with lime wedges for an extra zingy kick.

Chef’s Insight

Adjust the spice level by using less or more gochujang according to your preference.

Notes

Pair these tacos with a cold Asian beer or a tangy mango margarita for a complete street food experience.