Korean Grilled Steak Tacos with Kimchee Slaw

Name: Korean Grilled Steak Tacos with Kimchee Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 tbsp gochujang (Korean chilli paste) or sriracha; 1 tbsp lime juice; 700 g (1 lb 9 oz) ribeye, skirt steak or beef kalbi rib steaks; 2 tbsp Kewpie or regular mayonnaise; 8 corn tortillas; vegetable oil, for brushing; 2 tbsp light soy sauce; 1 tbsp gochugaru (Korean chilli flakes); 2 tbsp caster sugar; ½ quantity Kimchee-style slaw, to serve; 2 tbsp sesame oil; 3 cm (1¼ inch) ginger; 4 garlic cloves

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

This bulgogi grilled steak taco with chilli mayo and kimchee slaw will make you rethink ‘fusion’ food. Normally I’m a traditionalist, but this is too delicious to pass up. Roy Choi is the genius creator of this and his Kogi Korean taco trucks in LA spawned a global street food revolution.

Ingredients

4 garlic cloves
3 cm (1¼ inch) ginger
2

Asia
Americas
Korea
Mexico
Main course
Central America

Method

To make the spicy mayo, in a small bowl mix all the ingredients together and set aside.

To make the marinade, add the garlic, ginger, sesame oil, sugar, soy sauce and chilli flakes to a food processor and blend until smooth. Pour over the beef and marinate for 30 minutes or up to overnight, refrigerated and covered.

Preheat the oven to