The marinade for the meat turned out very well and I found that I had all of the ingredients already in my fridge and/or cabinet. My only change to this would be to get the pre-packaged cole slaw and add the slaw mixture to that directly, as opposed to buying the napa cabbage. Not only would it have been easier and cheaper, I think it would have been a bit better.
Korean Beef Tacos (serves 4)
- 1/3 cup sugar
- 5 TB lower-sodium soy sauce
- 1 1/2 TB chile paste (such as sambal oelek)
- 1 TB fresh lime juice
- 1 TB dark sesame oil
- 4 garlic cloves, minced
- 12 ounces flank steak, sliced against the grain into thin strips
- 1/8 tsp salt
- Cooking spray
- 8 (6-inch) corn tortillas
- 3 TB sliced green onions
- 3 cups chopped napa cabbage (or coleslaw mix)
- 2 garlic cloves, crushed
- 1/2 cup rice vinegar
- 2 TB lower-sodium soy sauce
- 1 TB sugar
- 2 tsp chile paste
Instructions:For pickled cabbage, 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.
For tacos, combine sugar, soy sauce, chile paste, lime juice, oil and garlic in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.
Preheat grill to medium-high heat.
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. Top tacos with cabbage and sprinkle with onions.