Korean BBQ Beef TACOS with Slaw

Ingredients

• 1.5 lb Chuck Steak (cut into one 1‑inch thick piece for marinating)
• 1 medium Onion (grated)
• 0.25 cup Soy Sauce (low‑sodium preferred)
• 2 tbsp Mirin (sweet cooking wine)
• 1 tbsp Sesame Oil (toasted, for flavor)
• 2 tbsp Apple Juice (can substitute fresh grated apple)
• 1 tbsp Granulated Sugar
• 3 cloves Garlic (minced)
• 0.5 cup Sour Cream
• 1 tbsp Gochujang (Korean fermented red pepper paste)
• 0.5 Lime (juice for crema, plus extra wedges for serving)
• 1.5 tsp Kosher Salt (divided among several steps)
• 1 medium Cucumber (sliced thick, then salted and sugared)
• 1 tsp Sugar
• 2 tbsp Rice Vinegar (enough to just cover pickles after draining water)
• 2 cup Brussels Sprouts (thinly sliced)
• 1 medium Carrot (peeled and julienned)
• 1 small Kohlrabi (julienned; substitute for daikon)
• 2 stalks Green Onion (thinly sliced, tops saved for garnish)
• 0.5 cup Kimchi (roughly chopped, juice reserved)
• 2 tbsp Mayonnaise
• 2 cup All‑Purpose Flour (for tortillas)
• 1 tsp Baking Powder
• 4 tbsp Canola Oil (2 tbsp for dough, 2 tbsp for grilling)
• 0.75 cup Warm Water (lukewarm, about 110°F)
• 0.125 tsp Freshly Cracked Black Pepper

Instructions

1. Make the Bulgogi Marinade

   Grate the onion into a large bowl, then add soy sauce, mirin, sesame oil, apple juice, sugar, and minced garlic. Mix thoroughly until the sugar dissolves.

   Time: PT10M

2. Marinate the Beef

   Place the chuck steak in the bowl, turning to coat all sides. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

3. Prepare Gochujang Crema

   In a small bowl combine sour cream, gochujang, lime juice, and a pinch of kosher salt. Stir until smooth and refrigerate until needed.

   Time: PT5M

4. Quick Pickles

   Slice the cucumber thickly, toss with 1 tsp kosher salt and 1 tsp sugar, and let sit for 10 minutes. Drain excess water, then cover with rice vinegar just enough to submerge.

   Time: PT12M

5. Make Kimchi Slaw

   Thinly slice Brussels sprouts, julienne carrot and kohlrabi, and slice green onion (reserve tops for garnish). In a large bowl combine the vegetables, chopped kimchi, and a small amount of reserved kimchi juice. Add mayonnaise, a pinch of kosher salt, and freshly cracked black pepper; mix until the dressing coats the slaw but remains slightly runny.

   Time: PT15M

6. Prepare Tortilla Dough

   In a mixing bowl combine all‑purpose flour, 1 tsp kosher salt, and baking powder. Stir, then add 2 tbsp canola oil and mix until the mixture resembles coarse crumbs. Add warm water gradually, stirring until a shaggy dough forms. Knead on a lightly floured surface until smooth, about 5 minutes. Shape into a ball, cover with plastic wrap or a damp towel, and let rest for 30 minutes.

   Time: PT15M

7. Grill the Beef

   Preheat a charcoal grill to 500°F. Pat the marinated steak dry, brush lightly with canola oil, and season with kosher salt and black pepper. Place the steak on the grill away from direct flames, cover, and cook until internal temperature reaches about 110°F (medium‑rare). Flip, cover again, and sear over direct flames for ~30 seconds per side to develop a charred crust. Remove and let rest 5 minutes before slicing.

   Time: PT5M

   Temperature: 500°F

8. Cook the Tortillas

   Divide the rested dough into eight equal pieces (30‑35 g each). Shape each piece into a ball, rest 10 minutes. Press each ball using a tortilla press (or roll with a rolling pin) between parchment sheets to a thin circle. Heat a cast‑iron skillet over medium‑high until lightly smoking. Cook each tortilla 30 seconds, flip, cook another 30 seconds until bubbles form and light brown spots appear. Transfer to a plate and cover with a clean towel to stay warm.

   Time: PT5M

9. Assemble the Tacos

   Thinly slice the rested beef against the grain. Place a warm tortilla on a plate, add a generous mound of sliced bulgogi, drizzle with pan juices, top with kimchi slaw, pickles, a drizzle of gochujang crema, and garnish with green‑onion tops and lime wedges.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g