Bulgogi Skirt Steak Tacos with Kimchi

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Bulgogi Skirt Steak Tacos with Kimchi

Author

Dany Dugay

Ingredients

• 1 pound skirt steak

Marinade

• 1 clove garlic, minced
• 1 Tbsp Sesame oil
• 1 Asian pear, grated (optional)
• 4 Tbsp soy sauce
• 3 Tbsp brown sugar

Instructions

1. Mix together marinade ingredients and place with steak in ziplock bag for minimum 1 hour or preferably overnight in fridge.
2. Remove steak from marinade and pat dry. Over high heat in cast iron skillet pan, sear steak 3-4 minutes on each side (for medium rare). Allow to rest 2-3 minutes, slice against grain, thinly.
3. Assemble in your choice of taco shell or leaf lettuce with Cabbage Patch Kimchi, shredded red cabbage, avocado, cilantro, green onion, sesame seeds and any other toppings you love!

Kimchi Tacos

Kimchi Tacos

Ingredients

• Corn tortillas/tacos

• 1/2 lb ground pork

• 1/2 cup chopped kimchi

• 1 tbsp minced garlic

• 1/4 chopped onion

• Sesame/olive oil

• Green onion

• Cilantro

Pour a small amount of sesame/olive oil into a skillet and put over medium heat. Toss the ground pork in with the minced garlic. Let it simmer for a few minutes before adding the kimchi and onion. Be sure to pour in extra kimchi juice, if possible. Sauté the mixture until the pork is fully cooked and then simmer on low heat for about 30-45 minutes so the kimchi juices fully penetrate through the pork, for best results.

I like to top my tacos with green onion, cilantro and salsa verde, but feel free to add any of your favourites!