Korean Beef Tacos

Ingredients

• Sesame seeds (1 tablespoon)
• Cilantro (1/4 cup, chopped)
• Green onions (2, chopped)
• Cucumber (1, thinly sliced)
• Kimchi (1 cup)
• Corn tortillas (8)
• Lime juice (2 tablespoons)
• Brown sugar (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Sesame oil (2 tablespoons)
• Soy sauce (1/4 cup)
• Flank steak (1 pound)

Instructions

1. In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and lime juice to make the marinade.
2. Slice the flank steak into thin strips and place them in a ziplock bag. Pour the marinade over the steak, seal the bag, and marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. Heat a grill or skillet over medium-high heat. Remove the steak from the marinade, allowing any excess marinade to drip off, and cook for 2-3 minutes per side, or until desired doneness.
4. Remove the steak from the heat and let it rest for a few minutes. Then, thinly slice the steak against the grain.
5. Warm the corn tortillas in a dry skillet or on a grill until soft and pliable.
6. Assemble the tacos by placing a few slices of the cooked steak on each tortilla. Top with kimchi, sliced cucumber, chopped green onions, cilantro, and a sprinkle of sesame seeds.
7. Serve the Korean beef tacos with additional lime wedges and your favorite hot sauce, if desired.