Ingredients:
- 1.5 lbs skirt or flank steak, sliced paper-thin against the grain
- 1/4 cup soy sauce
- 2 tbsp brown sugar, packed
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp grated Asian pear or green apple (for tenderizing)
- 1 tsp ground black pepper
- 8 oz Napa cabbage, shredded
- 1/2 cup julienned carrots
- 1/4 cup rice vinegar
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tsp granulated sugar
- 1 tsp fish sauce
- 1/4 cup chopped scallions
- 2 tbsp Gochujang (Korean chili paste)
- 1/4 cup mayonnaise
- 1 tbsp neutral oil (like canola or vegetable)
- 12 small corn or flour tortillas
- 1 tsp sesame seeds (for garnish)
- Cilantro (for garnish)
Instructions:
- Freeze the 1.5 lbs steak for 30 minutes to facilitate slicing, then slice it paper-thin (less than 1/8 inch) against the grain. In a non-reactive bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, pepper, and grated pear/apple. Toss the sliced beef in the marinade. Marinate in the fridge for 15 minutes.
- Shred the 8 oz Napa cabbage and julienne the 1/2 cup carrots. In a separate bowl, whisk together the rice vinegar, Gochugaru, 1 tsp sugar, fish sauce, and chopped scallions to create the dressing. Pour the dressing over the vegetables and toss. Let the Quick Kimchi sit at room temperature while you cook. Whisk together the Gochujang and mayonnaise for the spicy aioli and set aside.
- Heat a cast-iron skillet or griddle over screaming high heat until it starts to smoke slightly. Add 1 tbsp neutral oil. Work in small batches to prevent crowding; lay the beef flat in a single layer. Sear for 60 to 90 seconds per side until caramelized. Remove the cooked bulgogi and transfer it to a plate. Continue until all the beef is seared.
- Lightly toast the 12 tortillas on the griddle until pliable. Fill each warm tortilla with the seared bulgogi, top generously with the crunchy Quick Kimchi slaw, drizzle with the Gochujang Aioli, and finish with a sprinkle of fresh cilantro and sesame seeds.