Korean BBQ Tacos

Sweet-savory Korean bulgogi beef piled into charred corn tortillas with a crunchy Asian slaw and spicy mayo — a street-food mashup that's become an American classic.

Prep: 20 min (marinating) Cook: 15 min Total: 35 min Servings: 4

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Ingredients

• 500 g flank steak or ribeye, thinly sliced

• 1/3 cup soy sauce

• 2 tbsp brown sugar

• 2 tsp sesame oil

• 4 garlic cloves, minced

• 1 tsp grated fresh ginger

• 2 green onions, sliced

• 2 cups shredded cabbage (mix of green and red)

• 1 cup shredded carrot

• 3 tbsp mayonnaise

• 1 tbsp sriracha

• 8 small corn tortillas

• 1 lime, cut into wedges

• 1 tsp toasted sesame seeds

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Instructions

1. Combine steak, soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Marinate for at least 20 minutes.

2. Toss cabbage and carrot with half the green onions for the slaw.

3. Mix mayonnaise and sriracha together for the spicy mayo.

4. Heat a skillet over high heat. Sear the beef in batches until caramelized, about 3 minutes per batch.

5. Warm tortillas in a dry skillet. Fill with beef, slaw, and a drizzle of spicy mayo.

6. Top with remaining green onions, sesame seeds, and serve with lime wedges.

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Notes

For extra char, sear the beef in batches on high heat rather than crowding the pan — it should caramelize, not steam.