This bulgogi grilled steak taco recipe with chili mayo and kimchee slaw is a game-changer in the world of fusion food.
As a self-proclaimed traditionalist, I usually stick to the classics, but this dish is just too irresistible.
Roy Choi, the mastermind behind LA’s iconic Kogi Korean taco trucks, sparked a global street food revolution with creations like this one. Give these Korean Grilled Steak Tacos with Kimchee Slaw a try at home—you might just rethink everything you know about fusion cuisine.
Korean Grilled Steak Tacos with Kimchee Slaw Recipe
Serves 4
Ingredients:
4 garlic cloves
3 cm (11/4 inch) ginger
2 tbsp sesame oil
2 tbsp caster sugar
2 tbsp light soy sauce
1 tbsp gochugaru (Korean chilli flakes)
700 g (1 lb 9 oz) ribeye, skirt steak or beef kalbi rib steaks
8 corn tortillas
vegetable oil, for brushing
Spicy Mayo
1 tbsp gochujang (Korean chilli paste) or sriracha
1 tbsp lime juice
2 tbsp Kewpie or regular mayonnaise
1/2 quantity Kimchee-style slaw, to serve
Method:
To make the spicy mayo, in a small bowl mix all the ingredients together and set aside.
To make the marinade, add the garlic, ginger, sesame oil, sugar, soy sauce and chilli flakes to a food processor and blend until smooth. Pour over the beef and marinate for 30 minutes or up to overnight, refrigerated and covered.
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Wrap the tortillas in a thin tea towel wrapped in foil and place in the oven to warm through. Alternatively, you can quickly grill them on a chargrill pan.
Heat an outdoor grill or chargrill pan. Wipe the steaks dry and brush with a little oil on each side. Sprinkle with freshly ground black pepper. Grill the steaks for 2 minutes each side over direct high heat. Remove and let rest for 5 minutes, then slice the steak.
Eat the tacos with a little of the spicy mayo, a spoonful of meat and lots of the kimchee-style slaw.
Smart Tip:
Kalbi steaks are thinly sliced beef ribs cut across the bones rather than in between. Their texture is similar to skirt steak. If you don’t have gochugaru, you can substitute 2 teaspoons red chilli flakes.
Images and recipes from My Asian Kitchen by Jennifer Joyce, Murdoch Books, RRP $39.99 Photography by Phil Webb, Illustrations by Riley Joyce
