Korean Bo-Ssam Style Tacos
Gochujang is a sweet and spicy Korean condiment made from red chili peppers and fermented soy beans. Combined with sesame oil and soy sauce, it makes a delicious marinade for the beef in these tacos!
Recipe by: Elana
Total time: 30-40 minutes
1 yellow onion
2 tablespoons cilantro
½ bunch scallions
6 leafs Boston lettuce
10 ounces ﬂank steak
3 tablespoons gochujang
½ teaspoon sugar
2 tablespoons sesame oil
1 teaspoon soy sauce
¾ cup white rice
1 cup bean sprouts
6 ﬂour tortillas
½ cup kimchi
1. Prepare Ingredients
Preheat oven to 300° F. Peel yellow onion and slice into ½-inch thick rings. Wash cilantro and chop. Wash scallions and slice thinly. Wash Boston lettuce.
2. Marinate Steak
Slice steak into paper-thin strips. Using your hands, combine steak and onion rings with 2 tablespoons gochujang, sugar, 1 tablespoon sesame oil, and soy sauce in a medium bowl. Set aside to marinate for at least 10 minutes, up to 2 hours.
3. Cook Rice
In a medium pot over high heat, bring 1¼ cups water, white rice, and pinch of salt to a boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for at least 10 minutes. Juice lime over rice and stir in chopped cilantro. Taste and add salt and pepper as needed.
4. Prepare Bean Sprouts and Tortillas
Wash bean sprouts and pat dry with paper towel. In a medium bowl, toss sprouts with 1 tablespoon sesame oil and set aside. Stack tortillas together and wrap tightly in aluminum foil. Warm in oven until ready to serve, at least 10 minutes.
5. Sauté Steak
Heat a large non-stick pan over medium-high heat. Using tongs, place meat and onion rings in pan, laying steak ﬂat. Cook 2 minutes, then carefully ﬂip each piece and cook 1 minute more. Transfer steak and onions to a plate and set aside.
6. Assemble Tacos
Remove tortillas from oven. Spread over a small dollop gochujang, then layer 1 piece lettuce, 2 slices meat, onions, and 2 tablespoons bean sprouts. Garnish with kimchi and chopped scallions. Place 3 on each plate and serve alongside cilantro-lime rice.
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