Spicy Korean BBQ Tacos with Fast Kimchi

 

This fusion recipe combines the smoky, spicy flavors of Korean Bulgogi with the fresh, handheld convenience of street tacos. The "Fast Kimchi" provides the essential fermented tang in just 15 minutes.

Ingredients

The "Fast Kimchi" (Quick Slaw)

4 cups Nappa cabbage, thinly sliced

1 large carrot, julienned

2 green onions, sliced

2 tbsp Rice vinegar

1 tbsp Gochugaru (Korean red chili flakes)

1 tsp Sugar

1 tsp Fish sauce (or soy sauce)

1 tsp Sesame oil

1 tsp Toasted sesame seeds

The Korean BBQ Beef

1 lb Flank steak or Ribeye, very thinly sliced against the grain

3 tbsp Gochujang (Korean chili paste)

2 tbsp Soy sauce

1 tbsp Toasted sesame oil

1 tbsp Brown sugar

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

1 tbsp Vegetable oil (for frying)

For Assembly

12 Small corn or flour tortillas

Toppings: Sliced radishes, fresh cilantro, lime wedges, and spicy mayo (mayonnaise mixed with a little extra Gochujang).

Instructions

1. Prepare the Fast Kimchi

In a large bowl, toss the sliced cabbage, carrots, and green onions. In a small jar or bowl, whisk together the rice vinegar, gochugaru, sugar, fish sauce, sesame oil, and sesame seeds. Pour the dressing over the vegetables and massage it in with your hands for about 1 minute. Let it sit at room temperature while you cook the beef.

2. Marinate the Beef

In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the thinly sliced beef and toss until every piece is well-coated. For best results, let it marinate for at least 15 minutes (or up to 4 hours in the fridge).

3. Sear the BBQ Beef

Heat a large cast-iron skillet or wok over high heat with 1 tablespoon of vegetable oil. Once the pan is smoking slightly, add the beef in a single layer (work in batches if necessary). Cook undisturbed for 2 minutes to get a nice charred crust, then toss and cook for another 1-2 minutes until caramelized and cooked through.

4. Char the Tortillas

Warm the tortillas over a gas flame or in a dry pan until soft and slightly charred around the edges. Keep them warm in a clean kitchen towel.

5. Assembly

Place a generous portion of the spicy BBQ beef in each tortilla. Top with a large heap of the fast kimchi, a few radish slices, and fresh cilantro. Drizzle with spicy mayo and serve with lime wedges on the side.

Chef's Tips

The Freeze Trick: To get paper-thin beef slices, put the steak in the freezer for 30–45 minutes before slicing. It makes it much easier to cut consistently.

Gochugaru Substitution: If you can't find Korean chili flakes, use a mix of 70% paprika and 30% cayenne pepper for a similar color and heat level.