Sick of the same old taco? Well, mix it up and try a unique cross-cuisine take on the Mexican taco. Everyone can enjoy the unique flavors of Korean inspired kimchi in the personal size and hand-held qualities of a taco shell.
Visit Korea by way of Mexico – it's easy to be adventurous when something new is wrapped in a tortilla.
You Will Need
* 3 tbsp. soy sauce
* ¼ c. plus ¼ tsp. sugar
* 1 tbsp. minced garlic
* 3½ tsp. Asian sesame oil, divided
* 2 tsp. mirin
* 2 tsp. water
* 1½ lb. beef rib eye, thinly sliced
* Grill or skillet
* 1½ tsp. lime juice
* 4 c. shredded romaine lettuce
* 2 c. shredded Napa cabbage
* ½ c. thinly sliced onion
* Corn tortillas
* Toasted sesame seeds
* Chopped green onion
* Chopped cilantro
* Chili garlic paste
* Lime wedges
* ¼ tsp. sugar (optional)
* ¼ c. white wine (optional)
Step 1: Combine marinade ingredients
Combine 2 tablespoons soy sauce, ¼ cup sugar, garlic, 2 teaspoons sesame oil, mirin, and water in a large bowl with a lid to make a marinade.
If you can't find mirin at your grocery store, you can substitute ¼ teaspoon sugar mixed with ¼ cup white wine, and then measure out the 2 teaspoons.
Step 2: Marinate beef
Marinate the beef in the bowl, covered and refrigerated, for two to 24 hours.
Step 3: Cook beef and chop
Remove the beef from the marinade and grill it or cook it in a skillet. Then chop it into bite-size pieces and set aside.
Step 4: Combine dressing ingredients
Combine the rest of the soy sauce, sugar, sesame oil, and the lime juice in the other bowl to make a dressing.
Step 5: Toss cabbage mixture
Toss the lettuce, cabbage, and onion with the dressing.
Step 6: Fill tortilla
Fill a tortilla with meat and the cabbage mixture. Garnish it with toasted sesame seeds, green onion, cilantro, chili garlic paste, and lime wedges. Take a big bite and enjoy this delicious Korean-Mexican
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