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Korean Bulgogi Tacos with Grilled Kimchi

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  • Yields: 6 Servings
  • Cook time: 10 minutes
  • Prep time: 15 minutes


  • 2 pounds skirt steak
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • ½ tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 green onions (thinly sliced)
  • ¼ teaspoon ground black pepper
  • Quick Kimchi (recipe follows)
  • corn tortillas
Quick Grilled Kimchi
  • 1 head Napa cabbage
  • canola cooking spray
  • ¼ cup kosher salt
  • 4 cloves garlic (minced)
  • 1 tablespoon chopped ginger
  • ¼ cup Sriracha
  • ½ cup rice wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 2 scallions (root removed and thinly sliced)
  • 2 tablespoons chili flakes
  • 2 tablespoons sesame seeds


  1. Prepare grill for high heat cooking, approximately 450°F. Cut cabbage lengthwise into quarters. Coat cabbage lightly with canola cooking spray then place on the grill and cook for approximately 2 minutes per side until slightly charred. Remove cabbage from the grill and chop into bite-sized pieces. Place chopped cabbage into a colander then toss with Kosher salt until the cabbage is well-coated. Place the colander in the sink or in a large bowl and let it sit for at least an hour to allow the cabbage to further soften.
  2. Combine the remaining ingredients in a mixing bowl and blend well. Rinse the cabbage to remove excess salt then place into a large re-sealable bag along with the liquid mixture. Seal the bag while removing as much air as possible. Refrigerate for at least 30 minutes or overnight.

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