Korean BBQ Beef-Style Tacos with a Quick Pickled Salad

Category

Ingredients
 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
 ½ fresh lemon, squeezed
 Salt, to taste
To Serve
 8 soft tacos
 Chopped spring onion, wilted spinach leaves and chilli flakes

Method

1

Heat up the BBQ.

2

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.

3

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.

4

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.

5

When the strips are ready, heat the tacos on the grill for 10 seconds each so they are toasted.

6

Then assemble with the tacos, Strips, wilted spinach, pickled salad, spring onions and chilli flakes.

Ingredients

Ingredients
 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
 ½ fresh lemon, squeezed
 Salt, to taste
To Serve
 8 soft tacos
 Chopped spring onion, wilted spinach leaves and chilli flakes

Directions

1

Heat up the BBQ.

2

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.

3

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.

4

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.

5

When the strips are ready, heat the tacos on the grill for 10 seconds each so they are toasted.

6

Then assemble with the tacos, Strips, wilted spinach, pickled salad, spring onions and chilli flakes.

Korean BBQ Beef-Style Tacos with a Quick Pickled Salad

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