How To make Korean Style Marinated Skirt Steak/Grilled Scallions/Tortillas

Chilli Beef Lettuce Wraps | Gordon Ramsay

This dish is fun to make and eat, perfect for parties. Spicy mince, seasoned beautifully, crisped up and served in lettuce wraps.

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Kogi BBQ recipe rip-off: Korean kalbi tacos

Recipe for kalbi tacos with Korean BBQ sauce and slaw.
This will yield 12-15 tacos if using normal sized corn tortillas. With mini corn tortillas (like I used in the video), it would yield about twice as many. This should easily serve 4, especially if there is at least one side dish.
Kalbi:
2 lbs. flanken ribs
1 kiwi
3/4 cup soy sauce
2 tbsp sugar
2 tbsp honey
2 tbsp sesame oil
5 cloves garlic, chopped
5 green onions, green part only
1 tbsp toasted sesame seeds

BBQ sauce:
3 tbsp sugar
2 tbsp gochujang
2 tbsp soy sauce
2 tsp sesame oil
1 tsp rice vinegar

Slaw:
2 cups Napa cabbage
3 cups romaine lettuce
1-1/2 tbsp soy sauce
1/2 tbsp rice vinegar
1 clove garlic, chopped
2 serrano peppers, seeded and chopped
2 tsp minced ginger
1/4 cup cilantro
5 green onions (white parts only)
2 tbsp toasted sesame seeds

Korean Beef Tacos - Marion's Kitchen

Not your average beef taco recipe. Korean Beef Tacos!

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​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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Grilled, Marinated FLANK STEAK TACOS - Bulgogi Style | Korean BBQ Tacos

Bulgogi Style Flank Steak Tacos Recipe

Serves: 6

1 ½ lbs. flank steak
¼ C gochujang chili paste (Korean chili paste)
¼ C light brown sugar
¼ C soy sauce, low sodium
¼ C rice wine vinegar
2 T ginger paste
1 T garlic paste
Pinch of red pepper flakes
1 bunch of scallions, roughly chopped

*Kosher salt and ground black pepper to season just before grilling.
*12 flour or corn tortillas

In a large casserole dish, add your gochujang, brown sugar, soy sauce, rice wine vinegar, ginger, garlic, and red pepper flakes. Whisk this all together and sprinkle in the scallions. Now, add in your flank steak and coat with the sauce by giving it a few flips. Let this marinade at least 2 hours before grilling. You could easily marinade this overnight.

Grill over medium high heat for 3 minutes per side until medium rare or 4 minutes for medium. Take the steak off the grill and let it rest for 10 minutes before slicing and serving.

While the steak is resting, I like to just warm up the tortillas on the grill. This will just take just a minute or so. I like to just get a little color on each side.

*****
Pineapple Coleslaw Recipe

Serves: 8

1, 16-ounce bag coleslaw
½ C mayonnaise
8-ounce can crushed pineapple (juice and all)
2 T rice wine vinegar
2 T sugar
½ tsp. celery seed
½ tsp. kosher salt
½ tsp. ground black pepper

This is such an easy and delicious recipe. Whisk together the mayonnaise, pineapple, rice wine vinegar, sugar, celery seed, salt and pepper till combined. Now, add in your coleslaw and mix it all together. You can serve this right away, but I find it’s even better when it sits for a while. I like to make this at least a few hours ahead of when I want to serve it. Just cover and chill in the refrigerator.

Enjoy!

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Grilled Skirt Steak | Dry Rub Carne Asada Recipe

The right beef cut -- like skirt steak, plus perfect spices will make taco night even more delicious. Chef Michael is in the back yard grilling skirt steak for tacos. He begins by mixing up a signature arrachera dry rub, uses charcoal for added smoky flavor, and grills the tortillas, too. Don't miss his simple techniques for amazing Skirt Steak Tacos with Arrachera Rub.

Get the recipe Skirt Steak with Arrachera Rub recipe: 

INGREDIENTS:
2 - 3 pounds Certified Angus Beef ® skirt or sirloin flap steak
2 tablespoons coarse kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 1/2 teaspoons fresh cracked black pepper
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons dried cilantro or Mexican oregano
1 teaspoon ancho chili pepper
1/2 teaspoon cumin

We recommend using outside skirt steak for this recipe. Learn more about this beef cut here:

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