Korean-Mexican Bulgogi Tacos

Ingredients

• 10 oz flank steak (thinly sliced)
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 cup kimchi (chopped)
• 1 cup shredded cabbage
• 2 tbsp mayonnaise
• 1 lime (juiced)
• 6 corn tortillas
• 0.25 cup fresh cilantro
• 1 tbsp sriracha(optional)

Instructions

1. 1

   Whisk soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Add sliced flank steak, toss to coat, and marinate 10 minutes while prepping the rest.

2. 2

   Make the kimchi slaw: combine chopped kimchi, shredded cabbage, mayonnaise, and lime juice in a bowl. Set aside.

3. 3

   Heat a skillet over high heat. Cook the beef in a single layer 4-5 minutes, stirring occasionally, until browned and caramelized at the edges.

4. 4

   Warm tortillas in a dry skillet or directly over a flame, about 30 seconds per side.

5. 5

   Assemble tacos: divide beef among tortillas, top with kimchi slaw, cilantro, and a drizzle of sriracha if using. Serve immediately.