Best Korean Steak Tacos Recipes

Korean Steak Tacos image

Provided by Curtis Stone

Yield Serves 6

Number Of Ingredients 18

Steak
1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
Tacos
1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
1 large carrot, cut into 2-inch-long matchstick-size strips
8 scallions (white and green parts), thinly sliced on a sharp diagonal
1/2 cup lightly packed fresh cilantro sprigs
Twelve 6-inch corn tortillas
Guacamole for Lindsay

Steps:

1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
2. Prepare an outdoor grill for medium-high cooking over direct heat.
3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Spicy Korean Steak Tacos with Kimchi image

Provided by Donna Hay

Yield Makes 16 tacos

Number Of Ingredients 17

For the steak:
2 (1 1/2-inch/4-cm-thick) rump steaks or boneless sirloin steaks (700g)
1 tablespoon extra virgin olive oil
2 cups (600g) coarse salt
Cracked black pepper
For the Spicy Ginger Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon finely grated ginger
1 teaspoon dried chile flakes
1 tablespoon finely grated palm sugar or brown sugar
For the tacos:
16 small flour tortillas, lightly toasted
1/2 cup (150g) Japanese mayonnaise
2 cups (160g) finely shredded daikon
1 cup (200g) store-bought kimchi
1/2 cup coriander (cilantro) leaves

Steps:

Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
Preheat a grill pan or barbecue over high heat.
Cook the steaks, turning every 1 minute, for 2-3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.