Korean Beef Tacos With Kimchi

INGREDIENTS BULGOGI (KOREAN BEEF) 1 1/2 lbs beef rib eye thinly sliced 2-3 tbsp soy sauce 1/4 cup sugar 1 tbsp minced garlic 2 tsp asian sesame oil 2 tsp mirin 2 tsp water

NAPA ROMAINE SLAW 4 cups shredded romaine lettuce 2 cups shredded napa cabbage 1/2 cup thinly sliced green onion 1 thinly sliced red thai chili pepper toasted sesame seeds for garnish

NAPA ROMAINE SLAW DRESSING 1 tbsp soy sauce 1 1/2 tsp lime juice 1 1/2 tsp toasted sesame oil 1/4 tsp sugar

TACO SAUCE 3 tbsp sugar 2 tbsp gochujang 2 tbsp soy sauce 2 tsp sesame oil 1 tsp rice vinegar

OPTIONAL GARNISHES Kimchi Cucumber kimchi Daikon kimchi Cilantro Lime juice Blanched spinach Blanched bean sprouts •I highly recommend these with kimchi (which you can find at the Asian market pre-prepared). If you don't like kimchi, try any of the other additional toppings, they're all great on the tacos however you combine them!

DIRECTIONS PREPARE TACO INGREDIENTS 1 Marinade bulgogi for a few hours or overnight. Grill beef just to sear it slightly, then chop and pan fry right before serving. 2 Toss together Napa Romaine Slaw with dressing right before serving. 3 Mix together taco sauce ingredients. ASSEMBLE TACO 1 Heat Guerro corn tortillas in the microwave. 2 Top each tortilla with bulgogi, napa romaine slaw, any of the optional garnishes and lots of taco sauce.