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.
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.
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.
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