Korean BBQ Beef Tacos

Ingredients

• 1 pound Flank Steak (Trimmed; can substitute chicken thighs, pork shoulder, tofu, tempeh, or jackfruit)
• 3 tablespoons Soy Sauce (Low‑sodium if preferred)
• 2 tablespoons Sesame Oil (Toasted sesame oil for flavor)
• 2 tablespoons Brown Sugar (Packed)
• 3 cloves Garlic (Minced)
• 1 tablespoon Ginger (Fresh, grated)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Sesame Seeds (Toasted if desired)
• 2 Green Onions (Chopped; white and green parts)
• 1 tablespoon Water (Optional, to thin the marinade)
• 8 Small Corn Tortillas (6‑inch size; keep warm before serving)
• 1 cup Kimchi (Chopped; store‑bought or homemade)
• 0.25 cup Fresh Cilantro (Chopped leaves only)
• 0.5 Cucumber (Thinly sliced; seedless preferred)
• 0.25 cup Mayonnaise (Mixed with a dash of Sriracha for spicy mayo)
• 1 teaspoon Sriracha (For spicy mayo; adjust to heat preference)
• 1 Lime (Cut into wedges for garnish)
• 2 tablespoons Scallions (Chopped for garnish)

Instructions

1. Make the Marinade

   In a mixing bowl whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, gochujang, sesame seeds, and chopped green onions until smooth.

   Time: PT10M

2. Marinate the Beef

   Place the flank steak in a ziplock bag or shallow dish, pour the marinade over it, seal or cover, and refrigerate for at least 30 minutes (up to 2 hours) to develop flavor.

   Time: PT0M

3. Grill the Beef

   Preheat the grill or grill pan over medium‑high heat. Remove the steak from the marinade, discard excess liquid, and grill 3‑4 minutes per side, or until the internal temperature reaches about 135°F for medium‑rare.

   Time: PT8M

   Temperature: medium‑high heat

4. Rest the Beef

   Transfer the grilled steak to a cutting board, tent loosely with foil, and let rest for 5‑10 minutes to retain juices.

   Time: PT7M

5. Slice the Beef

   Thinly slice the rested steak against the grain into bite‑size strips.

   Time: PT3M

6. Prepare Toppings

   While the beef rests, chop the kimchi, thinly slice the cucumber, chop the cilantro, and whisk together mayonnaise with a dash of Sriracha to make spicy mayo.

   Time: PT10M

7. Warm the Tortillas

   Heat a skillet over medium heat. Place each corn tortilla in the skillet for about 30 seconds per side, until warm and slightly crisp.

   Time: PT5M

   Temperature: medium heat

8. Assemble the Tacos

   On each warm tortilla, layer a few strips of sliced beef, then top with kimchi, cucumber slices, cilantro, and a drizzle of spicy mayo. Finish with a squeeze of lime and a sprinkle of chopped scallions.

   Time: PT5M

9. Serve

   Arrange the tacos on a serving platter, add extra lime wedges on the side, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

22 g

Fat

12 g

Fiber

2 g