Korean Beef Tacos with Chicken Variation

By lorik

Ingredients

• Chicken Version from Food 52:
• 3 tablespoons soy sauce
• 2 tablespoons plus 2 teaspoons toasted sesame oil
• 1 tablespoon packed light brown sugar
• 3 cloves garlic, finely chopped
• 1 1 -pound skirt steak, cut crosswise into thirds
• Vegetable oil, for the grill pan
• 1 bunch scallions
• 1/3 cup mayonnaise
• 2 teaspoons gochujang (Korean chile paste) or Sriracha,
• plus more to taste
• 1 cup kimchi, cut into strips
• 1 firm pear, finely chopped
• 12 6 -inch corn tortillas
• 2 cups mixed Asian greens (2 ounces) or other lettuce
• The Chicken:
• 6 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons toasted sesame oil
• 2 cloves garlic
• 1 tablespoon flour
• Pinch black pepper
• 4 to 5 chicken thighs
• The Toppings and Assembly:
• 2 jalapeños, stemmed, seeded, and chopped
• 5 cloves garlic
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon honey
• 1 tablespoon lime juice
• 1 tablespoon white or rice vinegar
• 1 cup packed fresh cilantro leaves
• 1/4 cup Thai coconut milk
• Pinch salt
• 1 cup shredded cabbage, red or green
• 1 cup shredded carrots
• 1/4 cup rice vinegar
• 1 1/2 teaspoons sugar
• 1 lime, juiced
• 1/4 teaspoon ground ginger
• 2 tablespoons olive oil
• 1/2 large onion, cut in half, then sliced thinly
• 12 corn tortillas

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.

Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.

Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.

Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

Calories 643, Fat 35 g Saturated Fat 7 g, Cholesterol 60 mg, Sodium 1,091 mg, Carbohydrate 51 g

Variation:
Whisk together all ingredients except chicken in a large pot. Cover and marinate chicken overnight.

While you are making the toppings, bake the chicken at 400° F for about 20 minutes. Once done, cool slightly, then shred or cut chicken into strips.

Topping 1: Salsa Verde. Blend ingredients from the jalapeños through the pinch of salt in a blender or food processor. Taste for seasonings and adjust as needed.

Topping 2: Asian Slaw. Combine shredded cabbage and carrots in medium bowl. Whisk ingredients from the rice vinegar through the ground ginger in a small bowl. Pour over cabbage and carrots and toss.

Topping 3: Caramelized (or "Grilled") Onions. To properly caramelize the onions, heat the olive oil over medium in a sauté pan and add the onions. Let the onions sizzle for 30 to 40 minutes, stirring occasionally. The onions are done when they are reduced in volume by about half, and are sweet and golden-brown. In a pinch, just heat the olive oil on medium-high heat and sauté the onions for 10 to 15 minutes. They will be crunchier and have more of a "grilled" look and taste, with some burnt ends.

Assembly: Throw the chicken and toppings on a corn tortilla and enjoy! The salsa and the slaw will keep in the fridge for 2 to 3 days, but they both taste best when fresh.