Seoulgogi Recipe

Marinate the steak

In a medium bowl combine 3 tbs soy sauce, 2 tbs brown sugar, 1 tbsp sesame oil, 1.5 tsp minced garlic, 1 tsp grated ginger, 0.5 cup thinly sliced onion, 2 tbsp chopped green onion, 0.25 tsp black pepper and 1 tsp toasted sesame seeds. Add the thinly sliced steak and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2 hours (up to 6 hours).

Cook the steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl. Remove steak from marinade, letting excess drip back into bowl (reserve marinade). Sear the steak in a single layer, cooking 1–2 minutes per side until nicely caramelized and cooked through (internal texture should be tender; thinner slices cook fast). If necessary cook in two batches to avoid crowding. Add reserved marinade to the pan briefly and cook until reduced and glossy, about 30–45 seconds, spooning over the meat. Remove from heat and let rest 2 minutes, then slice into bite-size strips if not already thin.

Make gochujang mayo

In a small bowl whisk together 3 tbs mayonnaise, 2 tsp gochujang, 1 tsp rice vinegar, 1 tsp honey, 0.5 tsp sesame oil and 0.5 tsp soy sauce until smooth. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small serving bowl.

Prepare vegetables

If kimchi is very wet, squeeze or drain excess liquid and chop coarsely. Combine 0.75 cup shredded cabbage, 0.5 cup chopped kimchi, 0.5 cup thinly sliced cucumber and 0.25 cup thinly sliced radish in a bowl. Toss lightly to combine. If desired, squeeze one lime wedge over the cabbage mixture to brighten flavors. Keep cilantro and scallions separate for finishing.

Warm the tortillas over an open flame, in a dry skillet, or briefly in a buttered skillet: heat 1 tsp oil or butter in a small skillet over medium-high, warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep tortillas covered with a clean towel to stay warm.

Assemble tacos: place one warmed tortilla on a plate. Spread about 1.5 tbs of the gochujang mayo down the center. Add roughly half of the cabbage/kimchi mixture (about 3 tbs), then top with half of the cooked seoulgogi steak (about 3–4 oz). Drizzle a little extra reduced marinade from the pan if desired. Garnish with 1 tsp thinly sliced scallions, 0.25 tsp toasted sesame seeds and a few cilantro leaves. Repeat with second tortilla to make two tacos.

Serve immediately with lime wedges on the side to squeeze over tacos.