Korean Bulgogi Beef Tacos with Gochujang Glaze

Ingredients

• 200 g thinly sliced ribeye beef (or sirloin)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp rice vinegar
• 4 corn tortillas (small)
• 1/4 cup kimchi, chopped
• 1/2 cup cabbage, thinly sliced
• 1 tbsp lime juice
• 2 tbsp green onions, sliced(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and rice vinegar to create the bulgogi marinade.

2. 2

   Add the sliced beef to the marinade, toss to coat, and let sit at room temperature for 15 minutes while you prepare the slaw.

3. 3

   In a separate bowl, combine chopped kimchi, sliced cabbage, lime juice, and a pinch of salt; toss to make the kimchi slaw.

4. 4

   Heat a grill pan or skillet over high heat; add the marinated beef and cook, stirring occasionally, for 4‑5 minutes until caramelized and cooked through.

5. 5

   Warm the corn tortillas in a dry skillet for 30 seconds per side.

6. 6

   Assemble each taco: place a portion of beef on a tortilla, top with kimchi slaw, sprinkle with green onions and toasted sesame seeds if using, and serve immediately.