• 4 garlic cloves
• 3 cm (1¼ inch) ginger
• 2 tbsp sesame oil
• 2 tbsp caster sugar
• 2 tbsp light soy sauce
• 1 tbsp gochugaru (Korean chilli flakes)
• 700 g (1 lb 9 oz) ribeye, skirt steak or beef kalbi rib steaks
• 8 corn tortillas
• vegetable oil, for brushing

Spicy Mayo

• 1 tbsp gochujang (Korean chilli paste) or sriracha
• 1 tbsp lime juice
• 2 tbsp Kewpie or regular mayonnaise

• ½ quantity Kimchee-style slaw, to serve

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 200°C (400°F) or 180°C (350°F) fan forced. Wrap the tortillas in a thin tea towel wrapped in foil and place in the oven to warm through. Alternatively, you can quickly grill them on a chargrill pan.

Heat an outdoor grill or chargrill pan. Wipe the steaks dry and brush with a little oil on each side. Sprinkle with freshly ground black pepper. Grill the steaks for 2 minutes each side over direct high heat. Remove and let rest for 5 minutes, then slice the steak.

Eat the tacos with a little of the spicy mayo, a spoonful of meat and lots of the kimchee-style slaw.