A Korean-American invention, these tacos are extremely popular at food carts up and down the West Coast. For an authentic experience, serve them with a variety of accompaniments, such as kimchi and gochujang sauce. Makes 12 tacos.
Ingredients
Taco filling
2 1/2 lb tri-tip beef (approx. 1 whole piece)*
1 c low-sodium soy sauce low sodium
3 T Thai Kitchen Roasted Red Chili Paste
2 T garlic, minced
2 T sugar
1/4 c sesame oil
1 sm yellow onion, sliced thinly
1/2 c rice vinegar
24, 4” corn tortillas, doubled up
Accompaniments
3 c cabbage, finely shredded
1/2 c cilantro leaves, whole
4 green onions, thinly sliced
toasted sesame seeds
1 c kimchi
2 limes, quartered
Annie Chun’s Korean Gochujang Sauce
Sriracha hot sauce
Sour Cream Sauce
1 c sour cream
2 T lime juice
1 t Sriracha hot sauce (or to taste)
Steps
Tacos
Partially freeze tri-tip until firm and slice thinly, across the grain. Combine soy sauce, chili paste, garlic, sugar, sesame oil, onion and vinegar. Using 3/4 mixture, marinade beef for 3 hours and reserve ¼ mixture for finishing. Quickly grill beef over high heat, turning after meat begins to brown. Toss with reserved marinade and place on warmed tortillas. Top with shredded cabbage, a pinch of cilantro, green onion, sesame seeds, gochujang, kimchi and Sour Cream Sauce (recipe follows). Serve with lime wedges, more kimchi and Sriracha hot sauce.
Sour Cream Sauce
Combine all ingredients and adjust to taste.
* Other cuts of meat may be substituted. Flanks sirloin or chuck roast will also work well.
