2 teaspoons gochujang (Korean chile paste) or Sriracha,
plus more to taste
1 cup kimchi, cut into strips
1 firm pear, finely chopped
12 6 -inch corn tortillas
2 cups mixed Asian greens (2 ounces) or other lettuce
Instructions
Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.
Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.
Whisk the mayonnaise and hot sauce in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side. Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.
Nutrition Information
Calories: 643 Fat: 35 g Saturated fat: 7 g Carbohydrates: 51 g Sodium: 1,091 mg Fiber: 9 g Protein: 31 g Cholesterol: 60 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/korean-beef-tacos/