Recipe: Korean Beef Tacos

Chef Nico from Salt shares his recipe for Korean Beef Tacos - a perfect tailgating recipe. It can be made in advance for tailgate parties or gathering friends to watch the game.

For the Steak:

2 pounds Skirt Steak (trimmed)

½ cup Teriyaki sauce

1 head Black Garlic, paste (optional)

1 cup Soy Sauce

1 bunch Scallions

1 Tbsp Ginger, Puree

1/8 cup Yuzu or Lime Juice

1 cup Water

Method

Combine everything except the Steak into blender. Blend on high for 1 minute.

Marinate the steak in the mixture for at least 2 hours.

Bring your grill to highest Temperature, grill steak for 2 minutes on each side.

Let the meat rest for 5 minutes, slice thin against the grain.

For the Kimchee:

2 cups Kimchee Sauce

1 head Napa Cabbage, cut into ¼ in ribbons

1 English Cucumber, chopped

2 Carrots, shaved on mandolin

Method:

Combine all the ingredients and let Marinate overnight.

Mix well, taste and reserve as garnish.

For the Sauce:

1 Bunch Cilantro, chopped

¾ cup Mayonnaise, your favorite brand

To Taste Lime juice

To Taste Salt

20 Tortillas

Method:

Combine the Cilantro with the Mayo.

Add lime juice and salt to taste

Warm the tortillas up on grill for a 30 seconds to 1 minute on each side.

Spread the mayo on the tortillas

Split the meat up between the tortillas.

Top the taco's off with a tablespoon or two of the kimchee.