Korean BBQ Beef-Style Tacos with a Quick Pickled Salad


Chargrilled Beef-Style Strips
1 tbsp sesame oil
1 tbsp gochujang (Korean chilli paste)
For the Quick Pickled Salad:
50g radishes
50g carrots
100ml white wine or cider vinegar
8 soft tacos, to serve
Chopped spring onion, wilted spinach leaves and chilli flakes, to serve


Heat up the BBQ.
In a large mixing bowl, add the Thick Cut Chunky Strips, sesame oil and gochujang and combine so the strips are thoroughly covered. Leave them to marinade while the grill heats up. Once ready, place a cast iron pan on top of the grill (or use a grill plate if you have one), and pour in the Strips and marinade mixture to fry - you want it to absorb as much of the gochujang sauce as possible. Turn regularly to stop the Strips from burning. While that’s happening, use a mandolin or thinly slice with a knife the radishes and carrots, and pour into a jar with the vinegar to make a quick pickle. When the strips are ready, heat the tacos on the grill for 10 seconds each so they are toasted. Then assemble with the tacos, Strips, wilted spinach, pickled salad, spring onions and chilli flakes.

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