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- Jan 26, 2011
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Posted this in the cooking sub, but thought I would share since I included some pics of Busse/kin I used. Just wanted to switch it up from the traditional Chili or Pasta w/ meat sauce which I usually like to have on Sunday while watching football. My 4 yr old daughter LOVES this, but just eats the steak part with rice. She calls it "special steak" and demands it often lately. Only takes a few hours as you only need to marinate the steak for 1 hour prior to cooking. I will include the basic recipe and ingredients at the end but the recipes usually call for flank steak (may be called something different in your part of the country or world, but you can find this cut of lean beef anywhere).
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Adjust accordingly... the flank steak I used was much larger than the 12 ounces mentioned below in the recipe. Feel free to Google "Korean steak tacos" for several similar recipes as well. I combined a few that I found to make to my liking. TGIF's also has a very good Korean Steak Taco dish ($10-$12 iirc) if you want to try before you make. I have also had it many times at Korean restaurants which is always kicka$$ but I can make it just as good. The marinade is really the key here, it is amazing, try using it with whatever steak you like, but it works really well with a cheaper cut of beef as the lime and everything else breaks it down and makes it super tender. Also, don't forget the Sarachi (hot sauce)...it is worth it. Much better than any US hot sauce. 1) Cut steak into thin/small bite size pieces. 2) Cut up veggies and see quick pickled marinade below (can also Google this) 3) Brown the meat (don't use all the marinade or it won't brown) - I do it in small batches and then incorporate all the marinade back in. when sliced thinly like this, only takes two-three minutes per batch to brown. 3) Warm up tortillas 4) add beef + pickled cucumber and carrots, add some cilantro, lettuce and Sirachi and enjoy. Make sure to booze up while cooking-enhances cooking and your favorite sporting event. My Giants may or may not get killed tomorrow by the Bronco's and I will be torn since Peyton Manning is my fantasy football quarterback...but whatever happens on Sunday, I will be enjoying this.
Marinade for the steak: Use first 6 ingredients below for the marinade. Marinade for 1 hour prior to cooking. More time is not better just as an fyi.
Ingredients: (double it up or adjust recipe based on how much beef you are working with)
1/3 cup sugar
5 tablespoons lower-sodium soy sauce
1 1/2 tablespoons chile paste (Find this and most stuff in your intl' aisle in a US supermarket)
1 tablespoon fresh lime juice (I use a whole lime-I'm sure a lemon would be fine, but I like using the lime) --> Use some for cooking and a few wedges for the tacos before eating. Gives it that super fresh taste.
1 tablespoon dark sesame oil
4 garlic cloves, minced (I use a lot more)
12 ounces flank steak, sliced against the grain into thin strips (MUST cut against the grain for this cut of beef to be tender and not chewy)
1/8 teaspoon salt (I don't even use this as the soy has plenty-salt to your liking though)
Cooking spray or anything close is fine (other spray, olive oil or any other oil to brown meat)
8 (6-inch) corn tortillas
Quick Pickled Cucumber / Carrots - (Do not omit this; needs that crunch to make perfect. Some recipes use cabbage, but I prefer cucumber and carrots- TGIF's use cucumber for this which is fine too, but carrots are good and healthy anyway so I prefer both cucumber and carrots. I also use an "English" cucumber which my wife always buys and has on hand.
3 tablespoons sliced scallions
cut up some cilantro (optional, but adds nice flavor)
Slice up some lettuce also but this is optional.
__ Quick Picked Veggies Recipe__
Cut up veggies, put the rest (liquids and garlic) in a pot and boil for a few mins. Then simply pour the hot liquid over the veggies and let it sit in the fridge until your ready to serve on top of the tacos a while later.
3 cups chopped napa cabbage, cucumber, carrots or any/all veggies you want.
2 garlic cloves, crushed
1/2 cup rice vinegar (find in Intl aisle)
2 tablespoons lower-sodium soy sauce
1 tablespoon sugar
2 teaspoons chile paste (same chile paste use for the beef you use in the pickled recipe)
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Lastly, you can never have enough knife pics in a post right?
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Adjust accordingly... the flank steak I used was much larger than the 12 ounces mentioned below in the recipe. Feel free to Google "Korean steak tacos" for several similar recipes as well. I combined a few that I found to make to my liking. TGIF's also has a very good Korean Steak Taco dish ($10-$12 iirc) if you want to try before you make. I have also had it many times at Korean restaurants which is always kicka$$ but I can make it just as good. The marinade is really the key here, it is amazing, try using it with whatever steak you like, but it works really well with a cheaper cut of beef as the lime and everything else breaks it down and makes it super tender. Also, don't forget the Sarachi (hot sauce)...it is worth it. Much better than any US hot sauce. 1) Cut steak into thin/small bite size pieces. 2) Cut up veggies and see quick pickled marinade below (can also Google this) 3) Brown the meat (don't use all the marinade or it won't brown) - I do it in small batches and then incorporate all the marinade back in. when sliced thinly like this, only takes two-three minutes per batch to brown. 3) Warm up tortillas 4) add beef + pickled cucumber and carrots, add some cilantro, lettuce and Sirachi and enjoy. Make sure to booze up while cooking-enhances cooking and your favorite sporting event. My Giants may or may not get killed tomorrow by the Bronco's and I will be torn since Peyton Manning is my fantasy football quarterback...but whatever happens on Sunday, I will be enjoying this.
Marinade for the steak: Use first 6 ingredients below for the marinade. Marinade for 1 hour prior to cooking. More time is not better just as an fyi.
Ingredients: (double it up or adjust recipe based on how much beef you are working with)
1/3 cup sugar
5 tablespoons lower-sodium soy sauce
1 1/2 tablespoons chile paste (Find this and most stuff in your intl' aisle in a US supermarket)
1 tablespoon fresh lime juice (I use a whole lime-I'm sure a lemon would be fine, but I like using the lime) --> Use some for cooking and a few wedges for the tacos before eating. Gives it that super fresh taste.
1 tablespoon dark sesame oil
4 garlic cloves, minced (I use a lot more)
12 ounces flank steak, sliced against the grain into thin strips (MUST cut against the grain for this cut of beef to be tender and not chewy)
1/8 teaspoon salt (I don't even use this as the soy has plenty-salt to your liking though)
Cooking spray or anything close is fine (other spray, olive oil or any other oil to brown meat)
8 (6-inch) corn tortillas
Quick Pickled Cucumber / Carrots - (Do not omit this; needs that crunch to make perfect. Some recipes use cabbage, but I prefer cucumber and carrots- TGIF's use cucumber for this which is fine too, but carrots are good and healthy anyway so I prefer both cucumber and carrots. I also use an "English" cucumber which my wife always buys and has on hand.
3 tablespoons sliced scallions
cut up some cilantro (optional, but adds nice flavor)
Slice up some lettuce also but this is optional.
__ Quick Picked Veggies Recipe__
Cut up veggies, put the rest (liquids and garlic) in a pot and boil for a few mins. Then simply pour the hot liquid over the veggies and let it sit in the fridge until your ready to serve on top of the tacos a while later.
3 cups chopped napa cabbage, cucumber, carrots or any/all veggies you want.
2 garlic cloves, crushed
1/2 cup rice vinegar (find in Intl aisle)
2 tablespoons lower-sodium soy sauce
1 tablespoon sugar
2 teaspoons chile paste (same chile paste use for the beef you use in the pickled recipe)
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Lastly, you can never have enough knife pics in a post right?
