Two of my favorite things - Korean food and tacos, or Mexican food in general. These come together very quick and are absolutely delicious.
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Ingredients
For the Beef
2 lbs flank steak, thinly sliced on the diagonal
1" piece of ginger, peeled and grated
2 cloves of garlic, grated
1/3 cup gochugang
1/4 cup light soy sauce
2 tbsp rice wine vinegar
2 tbsp brown sugar
For the Pickled Carrots and Cucumbers
1/2 of an English Cucumber, thinly sliced
3 cups shredded carrots
3 tbsp white sugar
1/2 cup rice wine vinegar
1-2 tbsp of gochugaru (to taste)
For the Tacos
12 6" corn tortillas (I double them up)
Handful of Cilantro Leaves
3 limes
Kimchi (to top)
Directions
Make the pickled veggies - combine the sliced cucumbers and shredded carrots in a bowl. Dust with the 3 tbsp of white sugar and mix. Then top with the 1/2 cup rice wine vinegar and gochugaru to your taste. Stir, cover and set aside in refrigerator while you make the beef.
Make the beef - In a large frying pan over medium heat, heat a small amount of oil and then sear the beef so it is cooked and charred a bit. Remove from pan and set aside. Now, sauté the grated ginger and garlic until fragrant (about 2 mins). Then add the 1/3 cup gochugang, 1/4 cup soy sauce, 2 tbsp rice wine vinegar and 2 tbsp brown sugar. Cook until thick and sauce like. Add the beef back to sauce and toss to coat.
Assemble the tacos - layer 2 tortilla shells and top with the beef, pickled carrot and cucumbers, kimchi, cilantro and lime. Then eat and enjoy!
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