Name: Korean Bulgogi Street Tacos
Prep time: PT-489754H53M9S
Cook time: 25 min
Total time: 1 h
Ingredients: 3 Tbsp soy sauce; 3 Tbsp grated red-skinned apple; 2 Tbsp grated white onion; 1 ½ Tbsp brown sugar; 1 Tbsp mirin; 1 Tbsp minced garlic; 1 Tbsp minced fresh ginger; ½ Tbsp sesame oil; 1 tsp ground black pepper; 1.5 to 2 lbs sirloin, ribeye, or T-bone steak; ½ cup diced white onion; ½ cup chopped fresh cilantro; Prepared or homemade kimchi; Corn or flour tortillas, 4 or 6-inch size; ½ cup mayonnaise; 2 tsp fresh lime juice; 1 tsp gochujang paste (can substitute Sriracha)

Ingredients

Marinade:

3 Tbsp soy sauce
3 Tbsp grated red-skinned apple
2 Tbsp grated white onion
1 1/2 Tbsp brown sugar
1 Tbsp mirin
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
1/2 Tbsp sesame oil
1 tsp ground black pepper

Tacos:

1.5 to 2 lbs sirloin, ribeye, or T-bone steak
1/2 cup diced white onion
1/2 cup chopped fresh cilantro
Prepared or homemade kimchi
Corn or flour tortillas, 4 or 6-inch size

Spicy Crema:

1/2 cup mayonnaise
2 tsp fresh lime juice
1 tsp gochujang paste (can substitute Sriracha)

Cook Mode Prevent your screen from going dark

Instructions

This is an optional step, but it makes slicing easier. Place the beef in the freezer for about 15 minutes. The partially frozen meat can be sliced thinner and more uniformly.
Combine all the marinade ingredients in a bowl or plastic Ziploc bag.
Slice the beef, crosswise against the grain about ¼-inch thick. Look for the striations in the meat and slice across it to ensure tender slices. Add the slices to the marinade. Cover and marinate for 30 minutes to one hour. This can also marinate overnight if you are prepping a day ahead.
While the meat marinates, make the relish by combining the onion and cilantro in a small bowl. Make the spicy crema by stirring together its ingredients in a small bowl. Cover each bowl and place in the fridge.
Heat a cast iron skillet over high heat (a non-stick skillet or wok is fine, too). You will cook the beef in two batches to prevent overcrowding. Like teenagers, the meat needs its space or it will get steamed.
Once the pan is hot, add half the meat in a single layer. Cook for 2 to 3 minutes or until the meat is seared and develops some char. Use a wide spatula or tongs to flip the meat over and cook for another minute or two. Remove to a serving dish. Repeat with the second batch of meat.
Heat the tortillas in either the microwave or quickly turn them over in a hot, dry skillet until warm. Wrap in aluminum foil to keep warm.
Time to assemble the tacos! Lay a tortilla flat and place beef down the middle. Top with kimchi, cilantro-onion relish, and a drizzle of spicy crema. Fold and eat.