Korean Bulgogi Beef Tacos with Kimchi Slaw

Ingredients

• 1 pound ribeye steak, thinly sliced
• 1 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon sesame seeds, toasted

• 1 cup napa cabbage, shredded
• 1 cup kimchi, chopped
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil

• 8 small flour tortillas, warmed
• 1 green onion, sliced
• 1 lime, cut into wedges

Method

1. 01
   In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper to create the bulgogi marinade.
2. 02
   Add the thinly sliced ribeye steak to the marinade and mix well to coat. Cover and refrigerate for at least 15 minutes.
3. 03
   In another bowl, combine shredded napa cabbage, chopped kimchi, rice vinegar, sugar, and sesame oil to make the kimchi slaw. Mix well and set aside.
4. 04
   Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 5-7 minutes, or until the beef is cooked through and slightly caramelized.
5. 05
   Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
6. 06
   Assemble the tacos by placing a portion of bulgogi beef onto each tortilla, followed by a generous topping of kimchi slaw.
7. 07
   Garnish with sliced green onions and a sprinkle of toasted sesame seeds.
8. 08
   Serve the tacos with lime wedges on the side for squeezing over the top.