Editor’s note: This recipe was originally published in 2011.
You’re no doubt familiar with the many authentic Mexican-style tacos available at local taquerias, including al pastor (layers of adobo-marinated meat), al carbon (grilled meats), de guisados (casseroles), carnitas (pork cooked in its own fat) and charrales (fish).
Korean tacos, however, are less-common Midwestern fare.
The fusion delicacy originated in California under the auspices of Kogi, an L.A.-based taco/Korean barbecue truck that has attracted a legion of loyal Twitter followers and Facebook fans. It’s also captured the attention of publications such as Bon Appetit and Time.
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Kogi creator Roy Choi taught director/actor Jon Favreau how to chop, dice and slice with precision in the food truck-themed movie “Chef,” which was released this year.
Kogi’s Korean taco is reported to combine traditional beef bulgogi, a sesame-soy marinated barbecue beef that is either grilled or pan-cooked, then topped with kimchi, spicy fermented cabbage.
The Star’s Korean-Style Grilled Beef and Vegetables on Crisp Tortillas uses ready-made kimchi available in the refrigerator section of some supermarket produce sections. Using low-sodium soy sauce further reduces the amount of sodium in this recipe.
Plan ahead: The meat needs to marinate for 4 to 8 hours.
Shopping tip: Read the label on the kimchi since various brands have differing amounts of sodium. Kimchi is a fermented, spicy Korean condiment made of cabbage. It is fairly high in sodium, so read the label, drain well and realize that using a little adds a lot of flavor.
Serving tip: If desired, top each tortilla with 2 to 3 tablespoons finely shredded romaine lettuce or Napa cabbage, then top with sliced meat and grilled vegetables.
Korean-Style Grilled Beef and Vegetables on Crisp Tortillas
Makes 6 servings
11/2 pounds boneless beef sirloin or top round, cut about 3/4-inch thick
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon sesame oil
11/4 teaspoons sugar, divided
3/4 teaspoon pepper, divided
1/4 teaspoon cayenne, or to taste, divided
6 thin corn tortillas, about 6 inches in diameter
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 red or green peppers, seeded and quartered
1 sweet onion, cut in 1/2-inch slices
1/3 cup coarsely chopped cilantro
6 tablespoons kimchi, drained
Place meat in a zip-top bag. Combine rice vinegar, garlic, sesame oil, 1/4 teaspoon sugar, 1/4 teaspoon pepper and 1/8 teaspoon cayenne. Pour marinade over beef, seal and marinate in refrigerator for 4 to 8 hours.
Preheat oven to 375 degrees. Place tortillas flat, in a single layer on a large baking sheet. Spray corn tortillas with nonstick cooking spray. Bake 5 to 6 minutes or until crisp.
Combine remaining 1 teaspoon sugar, 1/2 teaspoon pepper, and 1/8 teaspoon cayenne. Blend in soy sauce and lime juice. Set aside.
Preheat grill to medium-high or allow coals to burn down to white ash. Drain meat and discard marinade. Grill meat 5 to 7 minutes per side or until meat thermometer registers 160 degrees for medium doneness. Meanwhile, spray both sides of peppers and onion slices with nonstick spray and grill 3 to 5 minutes per side or until charred and tender. Remove meat and vegetables to a cutting board, cover with aluminum foil and allow to stand 5 to 10 minutes.
Remove charred pieces of skin from peppers. Slice peppers and onions into thin strips. Cut meat across grain into thin strips.
To serve, place a crisp tortilla on each plate. Arrange meat strips over tortillas, then top each with about 1/4 cup sliced, grilled vegetables and 1 tablespoon cilantro. Drizzle with 2 teaspoons lime juice mixture each. Top each with 1 tablespoon kimchi.
Per serving: 349 calories (45 percent from fat), 17 grams total fat (6 grams saturated), 84 milligrams cholesterol, 20 grams carbohydrates, 28 grams protein, 310 milligrams sodium, 3 grams dietary fiber.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.