Korean Beef Tacos and Quick Kimchi

By RoketJSquerl

Ingredients

• Quick Kimchi:
• Napa Cabbage (heavy for its size), sliced into 1/4 inch strips
• Water
• 1/4 cup kosher salt
• 1/8 cup red pepper flakes
• 1 tablespoon sugar
• 1/4 cup fish sauce
• 1/2 bulb of garlic (6-7 cloves) minced
• 1 tablespoon minced ginger
• 3 scallions, sliced
• 2 carrots, sliced thinly
• BULGOGI BEEF:
• 2 pounds sirloin, (about 1/8-inch or less) sliced across the grain on a diagonal bias (I use flap beef)
• 3 cloves garlic, minced
• 1/2 yellow onion, diced
• 3 scallions, sliced
• 1/3 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 3 tablespoons brown sugar
• 1/2 teaspoon black pepper
• 1 1/2 tablespoon
• gochujang
• (Korean red pepper paste)
• EXTRA KOREAN TACO
• 24 - 6-inch corn tortillas
• 8 ounces sour cream
• Sriracha, for drizzling
• 4 tablespoons toasted sesame seeds
• 4 tablespoons cilantro, finely chopped
• 1-2 avocados diced
• 2 limes

Details

Servings 8
Preparation time 45mins
Cooking time 55mins
Adapted from africanbites.com

Preparation

Step 1

Instructions Quick Kimchi,
In a large bowl add sliced Napa Cabbage with enough water to cover the cabbage, then add salt .Mix and then set aside for about 10 minutes
Combine the leftover ingredients of the quick kimchi paste. Set aside
Thoroughly rinse the cabbage and pat dry. Add the paste to the sliced cabbage and thoroughly mix with your hands.
Store the kimchi mixture in a jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. Use kimchi right away, or you can keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment. Bulgogi Beef,
In a large bowl, combine the remaining bulgogi ingredients. Add meat to the marinade and mix well, making sure that it is thoroughly coated. Cover and refrigerate for at least 1 hour.
Put a large skillet or fry pan over medium-high heat until it is hot.
Then add the beef and grill or cook to desired preference 3 or more minutes per side. Remove from heat, chop in bite size pieces and set aside.
Warm the tortillas for 30 seconds in the microwave or skillet, heat each tortilla for a few seconds on each side. Assembling
Serve using two corn tortillas per taco or one flour taco add the bulgogi , kimchi, sour cream, Sriracha, toasted sesame seeds, cilantro, avocado and lime juice . Serve warm.

Instructions