Taco night, anyone? Korean BBQ tacos are savory and delicious, and with our Chi Kitchen kimchi on top are probiotic and spicy. These will become your new favorite taco, and make for great leftovers the next day.
Korean BBQ Tacos
1 lb thinly sliced rib eye steak***
8 corn tortillas
olive oil for brushing
¼ cup soy sauce
2 tbs honey
2 cloves garlic, minced
2 scallions, cut into 1-inch pieces
¼ tsp black pepper
1 tsp sesame oil
1.5 cups chopped kimchi
1 cups shredded romaine lettuce
2 thinly sliced scallions
1/4 cup roughly chopped cilantro
1 Tbsp sesame oil
1 tsp toasted sesame seeds
1/4 cup seasoned rice vinegar, or apple cider vinegar
salt & pepper to taste
Make BBQ Marinade & Steak:
1. Combine soy sauce, honey, garlic, scallions, black pepper, sesame oil in a mixing bowl. Whisk until honey dissolves and set aside.
2. Thinly slice the ribeye. You can put it in the freezer, in plastic wrap, for 20 minutes the steak to make it easier to slice. Sprinkle with salt and pepper to taste.
3. Add marinade to the sliced ribeye. Let rest for at least 20 minutes or longer.
4. Cook ribeye on medium-high heat in an oiled grill pan. Be sure to shake off any excess marinade from the meat before adding to the pan. Flip once, cooking for a few minutes on each side, until there are grill marks.
Make Kimchi Slaw
Combine chopped kimchi and lettuce, scallions, cilantro, sesame oil, sesame seeds, vinegar, garlic, salt & pepper to taste. Gently toss and set aside.
Assemble the Tacos
Brush a little bit of olive oil on tortilla and warm in a pan or the oven. Add cooked steak to the tortillas and top off with the spicy Korean slaw.
Made with our Napa Kimchi
Follow along with our delicious recipes and bring Chi Kitchen to your kitchen!