Korean BBQ Tacos

Ingredients

• Flank steak (1 lb, thinly sliced)
• Soy sauce (1/4 cup)
• Sesame oil (1 tablespoon)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Brown sugar (1 tablespoon)
• Rice vinegar (1 tablespoon)
• Corn tortillas (8, small)
• Cucumber (1, thinly sliced)
• Kimchi (1 cup)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon)
• Spicy mayo (1/2 cup)

Instructions

1. In a medium bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar to create a flavorful marinade.
2. Add the thinly sliced flank steak to the marinade, ensuring each piece is well-coated. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off.
4. Cook the marinated steak for 2-3 minutes on each side, or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
5. While the steak is resting, warm the corn tortillas on the grill or in a skillet for a few seconds on each side until they are pliable.
6. To assemble the tacos, place a few slices of the grilled steak on each tortilla.
7. Top the steak with a generous spoonful of kimchi, followed by sliced cucumber, chopped green onions, and a sprinkle of sesame seeds.
8. Drizzle with spicy mayo to finish off the tacos, and serve warm.