Saturday, May 26, 2012

Korean Style Beef Tacos

After a good experience with the Thai Beef Taco recipe from Cooking Light, when I saw the Korean Style Beef Taco recipe in the June magazine, I was ready to jump headfirst into another Asian-inspired taco adventure.   I keep some of the basics of Asian cooking on hand, such as soy sauce, fish sauce and chile paste.   Instead of running to the store to buy the condiments I was lacking (such as sesame oil and rice wine vinegar) I used what I had (chile olive oil from Greece and plain white vinegar).   That easily saved me at least five bucks.   The flavors in the marinade and the pickled cabbage will immediately start a party on your tongue.  The marinated steak would also be awesome in stir fry.  Happy dining!

What You Need

Marinated Steak
1/3 cup sugar
5 tablespoons lower sodium soy sauce
1 1/2 tablespoons chile paste (all I know is I bought mine at the H-Mart and the label is in Korean - I use it for any Asian recipe requiring chile paste)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil (I used some chile oil I had instead)
a heaping spoonful of jarred minced garlic (or 4 cloves minced)
12 ounces skirt steak sliced into strips
1/8 teaspoon salt

Quick Pickled Cabbage
3 cups store bought slaw mix with cabbage and carrots (or chop your own cabbage - that's your call)
a not as heaping spoonful of jarred minced garlic (or 2 crushed cloves)
1/2 cup rice vinegar (I used plain white vinegar, since that's what I had on hand)
1 tablespoon sugar.
2 tablespoons chile paste

What You Do

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.

Cooking Light Instructions
Preheat grill to medium-high heat. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos.


What I actually did
Preheat your foreman grill in your kitchen.   Put as many slices of beef as will fit comfortably on the grill and cook 1-2 minutes on each side until done.    Use the grill to warm the tortillas as well.   Divide the steak among the tortillas and serve with the pickled cabbage.

How to Make Quick Pickled Cabbage
Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

Have you ever had kimchi?
Kimchi is a traditional fermented Korean dish, often made with cabbage.   The quick pickled cabbage become more kimchi-like if you have any leftovers.   Thank you to my resident expert in Korean cuisine for letting me know.   I would have just thought it had more of a kick.       

Recipe Source:  Cooking Light

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