Korean-Style Beef Tacos with Quick Pickled Cabbage
Entrées,  Gluten Free,  Recipes

Korean-Style Beef Tacos with Quick Pickled Cabbage

My local Farmers Market recently got a new meat vendor, and they carry so many cuts of beef. I picked up a flank steak the last time I was there, and this taco recipe was the perfect thing to make with it!

A simple marinade imparts wonderful flavor into the beef, and a quick kimchi-esque topping really kicks up the heat and adds a nice crunch.

Korean-Style Beef Tacos with Quick Pickled Cabbage

This was a great excuse to fire up the grill, and dinner was absolutely delicious. I didn’t serve it with any sides, but let’s just say that this only ended up feeding 2 of us. Ahem.

Korean-Style Beef Tacos with Quick Pickled Cabbage

Korean-Style Beef Tacos
Cooking Light June 2012

Serve with cooked rice tossed with a tablespoon of toasted sesame oil.

Yield: Serves 4 (serving size: 2 tacos)
Total: 1 Hour, 28 Minutes

1/3 cup sugar
5 tablespoons lower-sodium soy sauce*
1 1/2 tablespoons chile paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steak, sliced against the grain into thin strips
1/8 teaspoon salt
Cooking spray
8 (6-inch) corn tortillas
Quick Pickled Cabbage (recipe below)
3 tablespoons sliced green onions

1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.

2. Preheat grill to medium-high heat.

3. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.

Quick Pickled Cabbage

Yield: Serves 4 (serving size: 1/2 cup)

3 cups chopped napa cabbage
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce*
1 tablespoon sugar
2 teaspoons chile paste

Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

*Optional: use Gluten Free

Amount per serving:
Calories: 270
Fat: 6.3g
Saturated fat: 1.6g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.4g
Protein: 18.1g
Carbohydrate: 37.1g
Fiber: 3g
Cholesterol: 21mg
Iron: 1.3mg
Sodium: 568mg
Calcium: 95mg

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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