Copycat Korean BBQ Tacos

Allergens

Gluten (in flour tortillas) - Soy

Ingredients

• 2 lbs beef sirloin, thinly sliced
• 1/4 cup gochujang (Korean red pepper paste)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup green onions, thinly sliced
• 12 small flour or corn tortillas
• 2 cups shredded cabbage
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• Optional: kimchi, pickled radish, cilantro leaves

Instructions

1. In a large bowl, combine gochujang, soy sauce, brown sugar, rice wine vinegar, garlic, and ginger. Mix until well combined. Add the sliced beef to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Heat a large skillet or grill pan over medium high heat. Remove beef from the marinade, allowing excess liquid to drip off. Cook the beef in batches until browned and slightly charred, about 2 3 minutes per side. Transfer cooked beef to a plate and cover with foil to keep warm.
3. Warm tortillas in the microwave or on a dry skillet for 10 15 seconds each. Assemble tacos by layering cooked beef, shredded cabbage, avocado slices, green onions, and optional kimchi or pickled radish. Serve with lime wedges on the side.

Chef’s Insight

To save time, use pre-made gochujang sauce.

Notes

Customize your tacos with additional toppings such as cilantro leaves or pickled vegetables.