Korean BBQ Tacos with Spicy Slaw

Allergens

Soy, Wheat, Egg (in mayonnaise)

Ingredients

• 8 oz beef short rib or flank steak, thinly sliced
• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 4 large flour tortillas
• 2 cups cabbage, shredded
• 1/2 cup mayonnaise
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1/4 cup green onions, thinly sliced

Instructions

1. In a large bowl, mix together gochujang, soy sauce, sugar, sesame oil, and garlic to make the marinade. Add the beef and toss to coat well. Cover and refrigerate for at least 30 minutes or up to overnight.
2. While the meat is marinating, prepare the slaw by mixing together shredded cabbage, mayonnaise, rice vinegar, salt, black pepper, and sugar in a bowl. Set aside.
3. When ready to cook, preheat a grill or grill pan over medium high heat. Grill the marinated beef for 2 3 minutes per side or until desired doneness. Slice into thin strips.
4. Warm the flour tortillas on the grill or in the microwave.
5. Assemble the tacos by placing sliced beef, slaw, and green onions on each tortilla. Serve immediately.

Chef’s Insight

The combination of flavors in this dish creates an unforgettable experience that brings together the best of Korean and Mexican cuisine.

Notes

For an extra kick, add sliced jalapenos or sriracha to the slaw.