Steak Taco with Kimchi Slaw and Gochujang Sauce

I am 100% not claiming these tacos to be authentic Korean, because they are not, but they are SO GOOD. Like probably one of my favorite recipes I have ever made. Going up there with my jerk chicken bowl.

The marinade is bombbbb. Keeping it in handy for future korean dishes.

I have been calling the kimchi slaw “fake kimchi” as I do with any pickled thing I don’t actually seal and store to let it actually do the pickling thing it’s meant to do.

Anyways…. MAKE THESE. You will not regret it. Spicy level is hot with the amount of gochujang so if you can’t handle the heat, get out of the kitchen!

See the notes if you’re not tryna get as fancy as me with these.

Make about enough for 12-15 tacos

Ingredients

Steak

• ~2 lb flank steak

• 3 T soy sauce

• 2 T rice vinegar

• 2 T smoked olive oil

• 1 T honey

• 2 clove garlic, minced

• 1/2 t ginger, minced

• 2 green onion stalks, finely sliced

• 1/2 lime, juice

• 1/2 t sesame seeds

Kimchi Slaw

• 6 c napa cabbage, sliced into bite size strips

• 1 c radishes, sliced

• 1 c cucumber, julienned

• 1 c shredded carrot

• 1/2 c cilantro, roughly chopped

• 1/3 c vinegar

• 2 T gochujang

• 1 t garlic, minced

• 1 t ginger, minced

• 1 t salt

• 1 T sugar

• 1 T sesame oil

Gochujang Sauce

• 1 T plain greek yogurt

• 1 T mayo

• 1 T gochujang

• 1 T milk

• 1/2 lime, juice

• 1/4 t salt

Other

• Corn or flour tortillas

• Green onion, thinly sliced

• Nori Komi Furikake Rice Seasoning

Directions

1. Mix all the marinade ingredients and let steak marinate for at least 2 hours, 24 hours if possible.

2. You will also want to prepare the kimchi slaw ahead of time as well. Toss all ingredients together so they are fully coated with the wet ingredients. Store in a tightly sealed container or mason jar for at least 2 hours, 24+ hours if possible.

3. When ready, grill steak for about 4 minutes each side on medium - medium high heat.

4. Heat up the tortillas on the grill or stove top.

5. Assemble tacos with the steak and kimchi slaw, topping with the green onion and rice seasoning. Enjoy!

Notes

Smoke Olive Oil: Totally not necessary, but it turned out amazing so if you have access to it, do it. If not regular olive oil or avocado oil are two good options.

Napa Cabbage: I definitely recommend using a napa or savoy cabbage for this over a regular green cabbage, but feel free to substitute if needed.

Julienned Cucumber: I use my handy peeler tool for this, but if you don’t have one just go ahead and thinly slice them like you normally would.

Corn or flour tortillas: I used corn but I could see flour also being good!

Nori Komi Furikake Rice Seasoning: So yum but i know most store dont carry it so seasame seeds work well too!