Ingredients
- Flank steak, thinly sliced: 1 pound
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 3 tablespoons
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Rice vinegar: 1 tablespoon
- Corn tortillas: 12
Instructions
- Step 1: Marinate the steak. In a bowl, combine gochujang, soy sauce, brown sugar, garlic, ginger, and rice vinegar. Add the sliced flank steak and mix well. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Cook the steak. Heat a large skillet or grill pan over medium-high heat. Add the marinated steak and cook for 2-3 minutes per side, or until cooked through.
- Step 3: Warm the tortillas. While the steak is cooking, warm the corn tortillas in a dry skillet or microwave.
- Step 4: Assemble the tacos. Fill each tortilla with the cooked steak and desired amount of fast kimchi (recipe below).
Notes
- Store leftover steak and kimchi separately in airtight containers in the refrigerator for optimal freshness.
- For best results, reheat the steak in a skillet over medium heat with a splash of water to keep it moist.
- Garnish your tacos with sesame seeds, chopped green onions, and a drizzle of sriracha mayo for extra flavor and visual appeal.
- Don't overcrowd the pan when cooking the steak; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American