08.10.21

Korean-Inspired Skirt Steak Tacos

Here is a lovely fusion taco recipe that I can’t wait for y’all to make, a Korean-Inspired Skirt Steak Tacos with Gochujang Mayo!

Korean-Inspired Skirt Steak Tacos

I’ve seared up some skirt steak that is layered with delicious flavors and tossed with some store-bought kimchi to add a little zing. From there, it’s served in a flour tortilla (I use Siete Foods cassava flour tortillas) with a simple sesame slaw and drizzled with a spicy gochujang mayo.  Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet red paste typically made from red chile pepper flakes, rice, fermented soybeans, and salt.  I had some leftovers in my fridge that needed to get used up last week so I thought it would be fun to center it around some steak tacos with Korean-inspired flavors! 

The skirt steak marinade is good! Slightly spicy, slightly sweet, and very savory! If you really wanted to grill your skirt steak, you could marinate your skirt steak in the sauce, grill it to your preferred doneness, then slice it up and serve it in the tacos. I do like to stir fry the beef with the kimchi as I love when kimchi is served warm! But you could easily warm up the kimchi alone or serve it chilled in the tacos — you really cannot go wrong! 

Korean-Inspired Skirt Steak Tacos

Serves: 4 People
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5 from 6 votes

Ingredients

For the Sesame Slaw:

  • 2 cups finely shredded green cabbage
  • ½ cup thinly sliced green onion light green and dark green parts only
  • 1 tbsp toasted sesame seeds
  • 2 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 2 tbsp rice vinegar
  • Salt to taste

For the Gochujang Mayo:

  • 2 tbsp mayo
  • 2 tsp Gochujang
  • 1 tsp lime juice

For the Steak:

  • 2 lbs skirt steak sliced against the grain into thin strips (about 1/4 inch thickness)
  • 1 tsp toasted sesame oil
  • 3 tbsp avocado oil
  • 2 tbsp coconut aminos
  • 1 tbsp coconut sugar
  • 1 tbsp tapioca
  • 2 tbsp Gochujang
  • 1 tsp kosher salt
  • 1 tsp white pepper
  • 1 cup kimchi I like Wild Brine brand

For the Tacos:

  • 8 flour tortillas i use Siete Foods cassava flour tortillas
  • lime wedges, for serving
  • cilantro, for serving

Instructions

Make the Sesame Slaw:

  • Add the cabbage, green onion, toasted sesame seeds, avocado oil, toasted sesame oil and rice vinegar to a bowl and toss until well combined. Taste and add salt, to taste. Set aside until ready to serve.

Make the Gochujang Mayo:

  • In a small bowl, add the mayo gochujang and lime juice. Whisk to combine. Set aside until ready to serve.

Make the Steak:

  • Place sliced steak in a large bowl. Add the toasted sesame oil, 2 tbsp of the avocado oil, coconut aminos, coconut sugar, tapioca, Gochujang, salt and while pepper. Toss until the steak is very well coated.
  • Heat the remaining 1 tbsp avocado oil in a large skillet over medium-high heat. When the oil is hot, in batches, carefully place the sliced steak into a single layer in the skillet and cook until golden brown; about 2 minutes per side. Transfer cooked steak to a plate and continue to cook until all of your steak is ready.
  • Transfer the steak back into your skillet and add the kimchi. Toss until the kimchi is well combined with the steak and just warmed through, 2 more minutes.

Assemble the Tacos:

  • First, warm the tortillas. You can do this 2 ways:
    --For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
    --For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
  • Next, place desired amount of the steak mixture at the bottom of the charred tortilla and top with the slaw, a drizzle of the Gochujang mayo and sprinkle with cilantro. Serve with lime wedges and enjoy!

21 Comments

  • Reply
    Shirley
    September 18, 2021 at 11:49 pm

    5 stars
    Forgot to include the rating!

  • Reply
    Shirley
    September 18, 2021 at 11:48 pm

    This is one of your best! If I went to a restaurant and had this I would keep going back and I would order the same thing every time I went. Thanks so much!

  • Reply
    Meghan
    September 14, 2021 at 9:35 pm

    5 stars
    Alex! These were soooo good! Definitely one of my favorites of your recipes. Cookbook worthy.

  • Reply
    Lena
    September 3, 2021 at 5:06 pm

    5 stars
    These were ridiculously delicious! I was also able to easily make half of it non-spicy by omitting kimchi and the gouchujang– my little fellows loved them too. Thanks so much for the inspiration!

  • Reply
    Cathy Owens
    September 1, 2021 at 8:06 pm

    Hi,
    Why white pepper? Thanks!

    • Reply
      Alex
      September 2, 2021 at 11:37 pm

      You can use black pepper for sure!! I grown to love using white pepper in asian-inspired dishes as it is a common ingredient in Asian cooking — it has a subtly different flavor and heat component than black pepper.

  • Reply
    Jaimee
    September 1, 2021 at 4:04 pm

    I got the regular kimchi! Will that work just as well with this dish?

    • Reply
      Alex
      September 2, 2021 at 4:44 pm

      yes!

  • Reply
    Tracy
    August 22, 2021 at 11:39 pm

    Alex,
    I noticed Wild Brine has a couple different flavors of Kimchi, which did you use?

    • Reply
      Alex
      August 24, 2021 at 12:51 pm

      I use their Korean Kimchi

  • Reply
    Ashley
    August 22, 2021 at 5:20 pm

    Would love to make these, but I have to eat soy free! Any sub recommendations for the sauce or how to make a mock-Gochung? If that’s a thing LOL.

    • Reply
      Alex
      August 23, 2021 at 11:43 am

      Hi! I haven’t ever made my own, but Chihyu from iheartumami has one on her page and her recipes are fantastic!
      https://iheartumami.com/paleo-gochujang-sauce-korean-chili-paste/

    • Reply
      Cathleen
      September 18, 2021 at 11:41 pm

      Just found a paleo (soy-free) gochujang sauce at Whole Foods made with coconut aminos instead of soy! The brand is Coconut Secret.

      • Reply
        Alex
        September 20, 2021 at 5:45 pm

        amazing news!!! thanks for sharing.

  • Reply
    Hannah
    August 19, 2021 at 5:40 pm

    So flavorful and so easy! My husband and I use your cookbook all the time and love coming to your website for new inspiration and this is one that will be DEFINITELY be making again! Thank you!!

  • Reply
    Joanna
    August 18, 2021 at 10:54 pm

    5 stars
    Made this last night for my boyfriend and I and he said it was the best thing I’ve ever cooked! Recipe was DELICIOUS and very easy to follow. I used jicama tacos from Trader Joe’s!

    • Reply
      Alex
      August 19, 2021 at 10:02 pm

      woohoo!!! love to hear it!!!

  • Reply
    Michelle
    August 16, 2021 at 1:53 am

    5 stars
    Very easy and delicious!!

  • Reply
    Amy
    August 13, 2021 at 8:55 pm

    Hi! When you say tapioca, do you mean tapioca flour or tapioca pearls? Thank you!

    • Reply
      Alex
      August 15, 2021 at 10:49 pm

      Tapioca flour!

  • Reply
    Mary Anne Hatch
    August 11, 2021 at 10:59 pm

    5 stars
    These were absolutely delicious and easy! We could not find kimchi, and look forward to that addition next time. But, we were thrilled without it as well. Thank you so much, Alex!

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