Korean Bulgogi Tacos with Grilled Kimchi
Let's get grilling
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.
Cooking for 6 people
Ingredients
-
skirt steak
2 lb.
-
soy sauce
0.25 cup
-
mirin
2 tbsp.
-
grated ginger
1 tsp.
-
grated garlic
1 tsp.
-
sesame oil
0.5 tbsp.
-
toasted sesame seeds
1 tbsp.
-
green onions (thinly sliced)
2
-
ground black pepper
0.25 tsp.
-
Quick Kimchi (recipe follows)
-
corn tortillas
Quick Grilled Kimchi
-
Napa cabbage
1 head
-
canola cooking spray
-
kosher salt
0.25 cup
-
garlic (minced)
4 cloves
-
chopped ginger
1 tbsp.
-
Sriracha
0.25 cup
-
rice wine vinegar
0.5 cup
-
sugar
2 tsp.
-
fish sauce
2 tbsp.
-
scallions (root removed and thinly sliced)
2
-
chili flakes
2 tbsp.
-
sesame seeds
2 tbsp.
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
Rated 1 out of
5
by
HK556WI from
No instructions on preparation of the meat.
Absolutely no info on preparation of the meat or combination of ingredients.
Date published: 2021-10-09
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