Gangnam Style Korean Steak Tacos With Spicy Kimchi Slaw

We’ve all seen the dance by now right? If you haven’t I don’t know where you’ve been considering it’s been viewed 3 BILLION times on youtube. Perhaps you should watch it again. After all, you’ll want to do the dance after making these. They’re fabulous.

Korean tacos are kind of trendy at the moment. It all started on a food truck in LA years ago. I have to say It was a great idea. Korean flavors go great on tacos, especially these. So let’s dive in.

For the steak you’re going to want flap meat or skirt steak. The same cuts of meat you use to make carne asada. Marinate the steak from 4-24 hours. 24 hours is great but I’ve found that 4 hours is sufficient. So if you want to do it the same day, no problem. Just get the marinade started as early as possible. The key to the marinade is Gochjang, which is a fermented red pepper paste unique to Korea. It’s got heat, some sweetness, and it’s also got a slightly pungent flavor to it. As a paste it’s very strong to the taste, and needs to be used with other ingredients. You can’t just put it on stuff and eat it, unless you’re a madman.

For the marinade

• 1/2 cup soy sauce

• 1.5 tbsp rice vinegar

• 1-2 tbsp gochujang Korean chili paste (start with 1, taste, add if you feel you want more)

• 1 tbsp fresh grated ginger

• 2 cloves garlic

• 2 green onions - diced

• 1 tsp sesame oil (hot sesame oil if you want it spicier)

Combine all of the ingredients in a bowl. Whisk to get it all mixed together and for the paste to dilute itself into the marinade. Taste. Once you’re happy pour the marinade over the beef in a ziplock back and seal it up tight. Put it in the fridge until grilling time.

For the slaw (the other stuff on the taco).

• shredded cabbage.

• kimchi

• cilantro

• red onion

• lime

• sesame oil (hot sesame oil if your not a wuss)

Use equal parts kimchi and shredded cabbage. Then add about half as much cilantro, and 1/4 as much red onion. Combine. The kimchi will dress the other ingredients. Add some lime and sesame oil to taste. I usually make a large batch and just eat it for a few days, it’s tasty.

When the meat is ready to cook, take it out of the fridge and let it sit out and warm up a bit before grilling it. Grill it on high heat the same way you would carne asada.

https://www.unclejoestacoclub.com/blog/carne-asada

Let the steak rest a few minutes after you grill it. If you cut it too soon the juice will run out and the meat will dry up, forcing your guests to leave. While the steak is resting warm up some tortillas. If you warm them up in the microwave your guests will leave.

When its rested slice the beef against the grain. If you slice it wrong I’m leaving. Put it in the tortilla and top it with the slaw. Eat. Smile. These tacos are great for parties if we’re ever allowed to have parties again. They’re very simple to make and you can feed people quickly without the idiots who take 27 minutes dressing one taco at the classic party taco bar.