Korean Steak Taco You Never Thought About

Ingredients

• 1/2 cup Sour Cream (full‑fat for best flavor)
• 2 tablespoons Mayonnaise (regular or light)
• 1 teaspoon Sriracha (adjust to heat preference)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1.5 pounds Ribeye Steak (trim excess fat, slice ~1/8 inch thick)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Gochujang (Korean red pepper paste)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Korean BBQ Wing Dust (Kosmo's secret blend)
• 1 teaspoon SPG Seasoning (salt, pepper, garlic blend)
• 8 pieces Flour Tortillas (6‑inch, warmed before serving)
• 1/2 cup Red Onion (thinly sliced)
• 1/4 cup Cilantro (chopped)
• 1 piece Lime Wedges (cut into wedges for serving)

Instructions

1. Make the Taco Sauce

   In a small bowl combine sour cream, mayonnaise, sriracha, and freshly squeezed lime juice. Stir until smooth and refrigerate until needed.

   Time: PT5M

2. Slice the Ribeye

   Trim excess fat from the ribeye, then slice the meat as thinly as possible—about 1/8 inch thick—using a sharp knife on a clean cutting board.

   Time: PT5M

3. Prepare the Marinade

   In a mixing bowl whisk together sesame oil, packed brown sugar, gochujang, minced garlic, grated ginger, soy sauce, Korean BBQ wing dust, and SPG seasoning until fully combined.

   Time: PT5M

4. Marinate the Steak

   Place the sliced ribeye into a large Ziploc bag, pour the marinade over the meat, seal the bag removing as much air as possible, and refrigerate overnight (at least 8 hours).

   Time: PT0M

5. Cook the Steak

   Heat a skillet or grill pan over medium‑high heat. Add a splash of oil, then spread the marinated steak in a single layer. Cook, stirring occasionally, until the meat is browned and just cooked through, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

6. Warm the Tortillas

   Place flour tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable and lightly toasted.

   Time: PT2M

   Temperature: medium

7. Assemble the Tacos

   Spread a spoonful of the prepared sauce on the bottom of each tortilla, add a handful of cooked steak, then top with sliced red onion, chopped cilantro, and a squeeze of fresh lime.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

2g