Smoky Korean BBQ Street Tacos

Allergens

Gluten, Soy, Wheat

Ingredients

• 12 small corn tortillas
• 1 lb beef sirloin, thinly sliced
• 3 cups kimchi, homemade or store
• bought
• 1 medium white onion, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup crunchy shredded cabbage, for garnish
• 2 tbsp sesame seeds, toasted Marinade:
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp black pepper
• 1/2 tsp Korean gochugaru (red pepper flakes)

Instructions

1. In a medium bowl, whisk together the marinade ingredients. Add the sliced beef and let it marinate for 30 minutes or up to overnight.
2. Preheat an outdoor grill to high heat or use a cast iron grill pan over high heat on the stovetop.
3. Grill the marinated beef until charred and cooked through, about 2 3 minutes per side. Remove from heat and let it rest.
4. Warm the corn tortillas on the grill for 10 seconds on each side or in a dry pan until slightly charred and pliable. Keep them warm while you assemble the tacos.
5. Thinly slice the cooked beef against the grain.
6. Assemble the tacos by layering the beef, kimchi, grilled onions, cilantro leaves, and shredded cabbage onto each tortilla. Sprinkle with toasted sesame seeds.
7. Serve immediately and enjoy the sizzling sounds of your street food creation!

Chef’s Insight

The smoky flavors of Korean BBQ complement the crunch of cabbage and fresh cilantro, creating a perfect balance in every bite.

Notes

For the best results, use high-quality beef and freshly made kimchi.