Bold Street Fusion Tacos

Discover this bold fusion of Korean BBQ and American street food in these sizzling, mouth-watering Copycat Bold Street Fusion Tacos.

Time: Prep - 2-3 hours | Cook - 15 mins | Total - 2-3 hours and 15 mins

Servings: 2

Difficulty: Advanced

Cuisine: Korean Fusion Street Food

Allergens

Soy, Gluten (from soy sauce, may be present in tortillas), Lacto-vegetarian

Begin with marinating the beef for 2 3 hours in a blend of soy sauce, brown sugar, minced garlic, black pepper, and gochugaru (Korean red chili flakes).
In a skillet or frying pan, cook the marinated beef slices on high heat until medium rare, ensuring to reserve some marinade for basting.
Once cooked, remove from heat and let it rest while preparing the tortillas.
Place the corn tortillas over an open flame or griddle and warm them gently until they are pliable but not crispy.
Assemble the tacos with a generous portion of beef slices, a dollop of kimchi, a scoop of coleslaw, a drizzle of Korean BBQ sauce, fresh cilantro leaves and green onions.
Serve immediately while hot and crispy on the edges, for that perfect mix of textures.

The key to perfect tacos lies in choosing the right balance of flavors and textures.

This recipe calls for a high-quality Korean BBQ sauce and freshly made kimchi. These can be substituted with store-bought versions.

For gluten-free, use a gluten-free soy sauce and ensure the tortillas are certified gluten-free.

This recipe also works well with chicken or pork, marinated in similar Korean BBQ spices.

Can be made using a grill instead of a skillet.

Keep beef separate from vegetables to prevent cross-contamination if storing.

Refrigerate leftovers for up to three days.

Arrange the tacos on a wooden board, garnished with fresh cilantro leaves and green onions for an appealing presentation.

Per serving - Protein 50g, Fat 12g, Carbohydrates 60g, Fiber 8g, Sodium 1400mg (depending on sodium content of soy sauce used).