[Recipe] Korean Skirt Steak Tacos
Korean Skirt Steak Tacos, Kimchi Cucumbers, Pickled Rainbow Slaw + Sriracha Crema
Korean Tacos
3-4 lbs. Inside Skirt Steak
Ginger Pear Marinade (see recipe below)
2 dozen flour tortillas, street taco sized
Quick Kimchi Cucumbers (see recipe below)
Picked Rainbow Slaw (see recipe below)
Sriracha Crema (see recipe below)
Ginger Pear Marinade
zest of 1 lime and juice of 2
4 cloves of garlic, minced
1 1/2 tbsp. fresh ginger, grated
2 asian pears, peeled and cored
1/4 soy sauce
2 tbsp. fish sauce
1 tbsp. sesame oil
1 tbsp. sugar
Place all the ingredients in the blender and blend till smooth. Place the inside skirt steak in a glass container and cover submerged it in the marinade. Store covered in the fridge and marinate overnight.
Remove from the marinade and grill on high for about 5-7 minutes each side, depending on how well done you like your steak. Remove from the grill and immediately tent with foil and allow the meat to rest for at least 10 mins. Slice the meat in very thin pieces.
In a hot skillet with butter, toast each side of the flour tortillas. Top each taco with a few slices of the steak, a couple slices of Kimchi Cucumbers, a little Pickled Rainbow Slaw and a drizzle of Sriracha Crema.
Kimchi Cucumbers
1/4 cup gochujang (fermented red pepper paste)
1 tsp. sugar
1 tsp. fresh ginger, grated
1 clove of garlic, minced
1 tbsp. soy sauce
2 tbsp. rice wine vinegar
1-2 cucumbers sliced into 1/4 inch matchsticks
In a large bowl mix together all the ingredients except the cucumbers. Slice the cucumbers into thick french fries sized pieces. Gently toss the cucumbers in the gochujang mixture to coat them all evenly. Pack the cucumbers tightly in a jar and seal. Store in the fridge and allow the cucumbers to marinade for at least an hour.
Pickled Rainbow Slaw
half a red onion, thinly sliced
1 cup grated carrot
half a head of napa cabbage, finely chopped
6 radishes, thinly sliced
1/2 cup of finely chopped green onions
1 tbsp. sesame seeds
1/2 cup rice wine vinegar
1 tsp. salt
2 tbsp. sugar
1 tbsp. ginger, grated
1 tsp. sesame oil
In a large jar, pack the veggies in, starting with the red onion at the bottom of the jar and ending with the sesame seeds. In a small bowl, combine the vinegar, salt, sugar, ginger and sesame oil. Pour the dressing over the veggies and seal the jar. Store in the fridge for at least 2 hours, even overnight. Just before serving, empty the jar into a bowl and toss the slaw.
