A tantalizing fusion of Korean and Mexican street food, these Chunk Korean BBQ Beef tacos feature a sweet, umami-rich sauce. The spicy and savory flavors meld perfectly, creating a unique and delicious culinary experience.
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4 Chunk Steaks (4oz)
12 8-inch flour tortillas (use corn tortillas for gluten-free)
1 small purple cabbage
1/3 bunch cilantro leaves
1 avocado cut into ½-inch cubes
For sauce:
1/4 cup sesame oil
4 garlic cloves, minced
1 Tbsp fresh ginger, grated
1/4 cup soy sauce
1/4 cup packed light brown sugar
1 tsp ground black pepper
1/4 cup water
For spicy sauce:
1/3 cup sour cream (or plant-based alternative)
1/4 cup mayonnaise (or plant-based alternative)
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice
Garnish options:
Salsa verde
Cilantro
White onions
Lime wedges
Instructions:
1. Make the Korean BBQ Sauce
In a small saucepan, combine the sesame oil, garlic, ginger, soy sauce, brown sugar, black pepper, and water.
Bring the mixture to a boil, then reduce heat to medium-high and cook for about 6 minutes, until the sauce thickens slightly. Set aside.
2. Prepare the Spicy Mayo Sauce
In a small bowl, combine the sour cream, mayonnaise, garlic powder, Sriracha, and lime juice.
Mix until smooth, then refrigerate until ready to serve.
3. Cook the Chunk Steaks
Heat a large pan over medium-high heat and add enough oil to coat the pan.
When the oil is shimmering, place the Chunk steaks in the pan and cook until nicely browned, about 1-2 minutes per side.
Flip the steaks to the other side, then add the Korean BBQ sauce.
Bring the sauce to a boil and cook for an additional 1-2 minutes to reduce and caramelize.
4. Heat the Tortillas
Warm the flour tortillas in a dry skillet over medium heat, flipping occasionally, until they are soft and pliable, about 30 seconds per side.
5. Assemble the Tacos
Place 2 serving spoons of the cooked Chunk steak mixture into the center of each heated tortilla.
Garnish with shredded purple cabbage, cilantro leaves, and avocado cubes.
Drizzle the spicy mayo sauce on top.
6. Serve
Serve the tacos immediately while hot, garnishing with salsa verde, cilantro, white onions, and lime wedges if desired. Enjoy the fusion of Korean and Mexican flavors in these delicious tacos!
