Bold and Smoky Korean BBQ Tacos

Allergens

Wheat (gluten), Soy

Ingredients

• 8 small flour or corn tortillas
• 1 lb thinly sliced beef ribeye
• 2 cups Korean BBQ marinade (store
• bought or homemade)
• 1 large white onion, thinly sliced
• 2 cups fresh cabbage, shredded
• 1 cup fresh carrot, julienned
• 4 green onions, chopped
• 1 cup Korean pickled radish (ssämjang)
• 1 avocado, thinly sliced
• 2 limes, cut into wedges
• Salt and pepper to taste

Instructions

1. In a large bowl, marinate the beef ribeye in Korean BBQ sauce for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat your outdoor grill or stovetop grill pan over medium high heat. Grill the marinated beef slices until they reach your desired doneness, about 1 3 minutes per side. Remove from the grill and let it rest for a few minutes before slicing.
3. Warm up the tortillas directly on the grill for 15 seconds per side or in the microwave for 20 30 seconds.
4. Assemble your Korean BBQ tacos by placing a layer of beef, onion, cabbage, carrot, green onions, and avocado slices in each tortilla. Top with a dollop of ssämjang and a squeeze of lime juice.
5. Serve immediately and enjoy the sizzling fusion of flavors and textures that fill your senses with nostalgia and indulgence.

Chef’s Insight

Feel free to customize your tacos by adding extra toppings like kimchi, pickled cucumber, or Korean rice cake (dotori).

Notes

The bold and smoky flavors of this Korean BBQ taco recipe create an unforgettable experience that captures the essence of a lively street market.