Korean Bulgogi Tacos with Grilled Kimchi
- Yields: 6 Servings
- Cook time: 10 minutes
- Prep time: 15 minutes
Ingredients
- 2 pounds skirt steak
- ¼ cup soy sauce
- 2 tablespoons mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- ½ tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions (thinly sliced)
- ¼ teaspoon ground black pepper
- Quick Kimchi (recipe follows)
- corn tortillas
- 1 head Napa cabbage
- canola cooking spray
- ¼ cup kosher salt
- 4 cloves garlic (minced)
- 1 tablespoon chopped ginger
- ¼ cup Sriracha
- ½ cup rice wine vinegar
- 2 teaspoons sugar
- 2 tablespoons fish sauce
- 2 scallions (root removed and thinly sliced)
- 2 tablespoons chili flakes
- 2 tablespoons sesame seeds
Instructions
Prepare grill for high heat cooking, approximately 450°F. Cut cabbage lengthwise into quarters. Coat cabbage lightly with canola cooking spray then place on the grill and cook for approximately 2 minutes per side until slightly charred. Remove cabbage from the grill and chop into bite-sized pieces. Place chopped cabbage into a colander then toss with Kosher salt until the cabbage is well-coated. Place the colander in the sink or in a large bowl and let it sit for at least an hour to allow the cabbage to further soften.
Combine the remaining ingredients in a mixing bowl and blend well. Rinse the cabbage to remove excess salt then place into a large re-sealable bag along with the liquid mixture. Seal the bag while removing as much air as possible. Refrigerate for at least 30 minutes or overnight.
- Credit: Clint Cantwell
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