Copycat Street-Style Korean BBQ Tacos

Allergens

Soy, Gluten (from soy sauce and corn tortillas)

Ingredients

• 8 oz thinly sliced beef sirloin
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 tbsp gochujang (Korean red chili paste)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup sliced cucumber
• 1/4 cup pickled daikon radish
• 1/4 cup chopped green onions
• 1/2 cup Korean BBQ sauce (store
• bought or homemade)
• Sesame seeds for garnish (optional)

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, garlic, and ginger until well combined.
2. Add beef slices to the marinade and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat a grill or grill pan over medium high heat. Grill the marinated beef until cooked through, about 1 2 minutes per side. Transfer to a plate and set aside.
4. Warm corn tortillas on the grill for 10 seconds per side.
5. Assemble tacos by layering grilled beef, shredded cabbage, cucumber, pickled daikon radish, green onions, and BBQ sauce in each tortilla. Sprinkle with sesame seeds if desired.
6. Serve immediately and enjoy the sizzling, smoky flavors that transport you to a bustling street market.

Chef’s Insight

Feel free to adjust the spice level by adding more or less gochujang sauce.

Notes

This recipe is inspired by the fusion of Korean BBQ and Mexican street tacos.