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Korean BBQ Beef-Style Tacos with a Quick Pickled Salad

Yields1 Serving

Korean BBQ Beef-Style Tacos with a Quick Pickled Salad 2019

 Thick Cut Chunky Strips
 1 tbsp sesame oil
 1 tbsp gochujang (Korean chilli paste)
For the Quick Pickled Salad:
 50g radishes
 50g carrots
 100ml white wine or cider vinegar
 ½ fresh lemon, squeezed
 Salt, to taste
To Serve
 8 soft tacos
 Chopped spring onion, wilted spinach leaves and chilli flakes

Heat up the BBQ.


In a large mixing bowl, add the Thick Cut Chunky Strips, sesame oil and gochujang and combine so the strips are thoroughly covered. Leave them to marinade while the grill heats up.


Once ready, place a cast iron pan on top of the grill (or use a grill plate if you have one), and pour in the Strips and marinade mixture to fry - you want it to absorb as much of the gochujang sauce as possible. Turn regularly to stop the Strips from burning.


While that’s happening, use a mandolin or thinly slice with a knife the radishes and carrots, and pour into a jar with the vinegar to make a quick pickle.


When the strips are ready, heat the tacos on the grill for 10 seconds each so they are toasted.


Then assemble with the tacos, Strips, wilted spinach, pickled salad, spring onions and chilli flakes.