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Developed by Jack Achenbach, RDN, LD

Korean Beef Tacos

Is there anyone out there that doesnt love a good taco? This time around I wanted to try my hand at making korean beef tacos. And although I wasnt able to grill the flank steak (which is prefered) the combination of caramelizing the outside using a broiler then searing the sliced meat provided a superb melt-in-your-mouth quality. Drizzled with a spicy red chili sauce and topped with pickled veg and shaved red cabbage provided for the perfect bite!⁣

Servings: 20 tacos 

Level: Easy

Prep Time: 1 hour

Ingredients:

Water

White Wine Vinegar

Granulated sugar

Ginger

Salt

Lime juice 

MSG

Cucumber, sliced

Radish, sliced

Garlic chili sauce

White wine vinegar

Honey

Garlic

Salt

Ginger

White onion

Canola oil

Flank steak

Marinade

Red cabbage, shaved

Cilantro

Corn tortillas

Pickled Veg

1/2 c.

1 c.

4 Tbsp.

1/4 tsp.

1 Tbsp.

2 Tbsp.

1/8 tsp.

1 E.

8 E.

Sauce

1/2 c.

1/2 c.

2 oz.

4 cloves

1/2 tsp.

1 tsp.

1 oz.

2 Tbsp.

Korean Beef

4 lbs.

1/2 batch

Additional

2 cups

1 bunch

24 E.

Directions:

Pickled Veg: Bring to a boil water, vinegar, sugar, ginger, salt, lime juice, and MSG. Remove from head and pour over cucumber and radish. Let sit for at least 15 minutes. Best if prepared a day in advance.

Sauce: Blend together ingredients. Reserve 1/2 for drizzling on the tacos. The other 1/2 will be used to marinade the meat.

Korean Beef: Coat the flank steak with 1/2 of the prepared sauce and let marinate for 30 minutes. Grill over high heat, flipping every 3 minutes until the center reaches an internal temperature of 135°F or your preference. With each flip, brush the steak with the remaining marinade. 

 

To Serve:

Warm tortillas and top with beef, pickled veg, shaved cabbage, a drizzle of the Sweet chili sauce.

 

Cooking note:

Brushing your grill with oil will prevent meat from sticking.

 

Storage Instructions:

Refrigerate all items. Cucumbers and radishes can be combined in the same container.

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