Korean BBQ Beef Tacos

These Korean BBQ beef tacos pair thinly sliced beef simmered in a sweet-spicy gochujang and soy sauce with crisp cabbage, scallions, and sesame in warm tortillas.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds flank steak
• 12 small flour tortillas
• 4 cups green cabbage
• 4 scallions
• 3 tablespoons gochujang
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 3 cloves garlic
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon neutral cooking oil

Cooking instructions

1. Place the flank steak in the freezer for 20 minutes to firm it slightly, then slice it very thinly across the grain. Mince the garlic, thinly slice the scallions, and shred the cabbage. (about 20 min)
2. Whisk the gochujang, soy sauce, brown sugar, rice vinegar, garlic, and sesame oil in a bowl. Add the sliced beef and toss to coat; let it stand while the pan heats. (about 5 min)
3. Heat the cooking oil in a large skillet over medium-high heat. Add the beef in a single layer, working in batches if needed, and cook until browned and no longer pink, 2 to 3 minutes per side. The thickest pieces should reach 145°F, then rest for 3 minutes. (about 8 min) — Medium-high
4. Warm the tortillas in a dry skillet for 20 to 30 seconds per side, or until flexible. (about 3 min) — Medium
5. Fill each tortilla with cabbage and saucy beef. Top with scallions and sesame seeds, and serve immediately. (about 2 min)