Korean Steak Tacos With Kimchee Slaw

Well this was blooming marvellous. My brother made it first, followed by my parents and with them all raving about it it was my turn. This is from ‘My Asian Kitchen’ by Jennifer Joyce. I highly recommend you buy this book it is my absolute favourite.

To serve 4:
✔️ 4 garlic cloves
✔️ 3cm ginger 
✔️ 2 tbsp sesame oil
✔️ 2 tbsp caster sugar 
✔️ 2 tbsp light sauce 
✔️ 1 tbsp gochugaru – Korean chilli flakes (or use red chilli flakes)
Blend the above ingredients together than leave to marinade the steaks for atleast 30 mins 
✔️ 700g ribeye or skirt steak
✔️ corn tortillas

Spicy Mayo (mix together well):
✔️ 1 tbsp Gochujang paste or sriracha 
✔️ 1 tbsp lime juice 
✔️ 2 tbsp mayonnaise

✔️ 200g cabbage, finely sliced 
✔️ 3 carrots, grated 
✔️ 1 green chilli, finely sliced 
✔️ 15 radishes, finely sliced 
✔️ 2 tbsp chopped coriander 
✔️ 2 tbsp sesame seeds, toasted 
✔️ 2 tbsp chopped roasted peanuts 

Kimchee slaw dressing:
✔️ 2 tbsp light soy sauce
✔️ 50ml rice vinegar 
✔️ 1 garlic clove, crushed
✔️ 1 tbsp honey
✔️ 1 tbsp sesame oil
✔️ 1 tbsp fish sauce
✔️ 2 tbsp Gochujang paste 

Add the dressing ingredients to a screw top jar, shake well together then add to the slaw ingredients when ready to serve and mix well. 

When ready to cook the meat, put a dry pan on a high heat and once hot cook the steaks for 2-3 mins on each side, then leave to rest for 5 minutes before slicing. Serve sharing style with a little spicy mayo, some warm tortillas and piles of slaw. You won’t regret it.

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