Lots of kick with the flavours of these tacos. If you aren’t into too much spice, feel free to tone it down with the quantities in the recipe.
Korean Street Tacos
Ingredients
- ½ cup soy sauce
- ¼ cup hot chili oil
- ¼ cup sesame oil
- 1 jalapeno minced
- 2 tbsp grated fresh ginger
- 1 juice of lime
- 1 lb (450g) skirt steak
For the pickled veggies
- 1 cup warm water
- ½ cup rice wine vineger
- 1 tbsp salt
- 1 tbsp granulated sugar
- ¼ cucumber
- ½ red onion
- 5 radishes
- 1 carrot
To Serve
- 8 small flour tortillas
- ¼ cup finely chopped fresh cilantro
- 2 tbsp sesame seeds
- Crunchy Red Chili Topping optonal
- Lime wedges
Instructions
- To make the pickled veggies, in a large jar, combine the water, vinegar, salt and sugar. Use a mandoline to thinly slice the cucumber, red onion, radishes, and carrot. Add the sliced veggies to the jar, secure the lid, and shake. Let sit for at least 45 minutes before serving, shaking occasionally to make sure all veggies are covered.
- In a large bowl, combine the soy sauce, hot chili oil, sesame oil, jalapeno, ginger, and lime juice. Add the steak, and turn to coat. Let the steak marinate for 10 minutes.
- Heat a large skillet over high heat. Add the steak. and cook for 2 to minutes on one side and then flip and cook for 2 to 4 minutes on the other side. Pour the remaining sauce over the steak after flipping to the second side. Remove from the heat, and let the steak rest for 10 minutes before slicing into thin strips.
- To assemble, fill each tortilla with steak and top with pickled veggies, cilantro, sesame seeds, and chili topping, if using. Serve with lime wedges.
Coburn, Emma (2021) Runner’s Kitchen Penguin Random House
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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