Spicy Korean Bulgogi Tacos with Kimchi Slaw

Ingredients

• 1 pound ribeye beef, thinly sliced
• 1 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon gochujang
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon black pepper, freshly ground
• 3 stalks green onions, chopped

• 2 cups kimchi, chopped
• 1 cup red cabbage, shredded
• 1 cup carrots, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds, toasted

• 8 small flour tortillas
• 1 bunch cilantro, chopped
• 1 lime, cut into wedges

Method

1. 01
   In a large bowl, combine soy sauce, sesame oil, brown sugar, gochujang, garlic, ginger, and black pepper. Add the sliced ribeye beef and marinate for at least 20 minutes.
2. 02
   While the beef marinates, prepare the kimchi slaw by mixing chopped kimchi, shredded red cabbage, julienned carrots, rice vinegar, and toasted sesame seeds in a separate bowl. Set aside.
3. 03
   Heat a large skillet over high heat. Add the marinated beef and cook until browned and caramelized, about 5-7 minutes. Stir in the chopped green onions.
4. 04
   Warm the flour tortillas in a dry pan over medium heat until soft and pliable.
5. 05
   Assemble the tacos by placing a generous amount of the cooked bulgogi beef onto each tortilla.
6. 06
   Top the beef with a handful of kimchi slaw and garnish with fresh cilantro and a squeeze of lime juice before serving.