¼ cup light soy sauce
1 tbsp mirin
1 tbsp sugar
1 tsp sesame oil
2 garlic cloves, finely grated
1 tbsp finely grated ginger
2 x 200g (7 oz) rib eye steaks
12 flour tortillas
shredded cabbage, to serve
kimchi, to serve
finely sliced spring onion (scallions), to serve
sesame seeds to sprinkle
Gochujang mayo:
2/3 cup mayonnaise
1 tbsp gochujang paste*
2 tsp mirin
½ tsp sesame oil
Place the soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic and ginger in a large bowl. Add the beef and turn to coat. Marinate for at least 10 minutes or up to 2 hours.
For the mayo, combine all the ingredients in a bowl. Set aside for later.
Heat a char grill, barbecue plate or frying pan over high heat. Drain the beef from the marinade and cook for a minute each side to develop a nice deep colour. Then turn the heat to low and cook the steaks, turning often, for 3-4 minutes (medium-rare) or until cooked to your liking. You can also baste with leftover marinade as the steaks cook. Transfer beef to a plate and set aside for 5 minutes to rest. Thinly slice.
Cook the tortillas in a pan or on the chargrill for 1 minute each side to until softened. Wrap them in a clean tea towel to keep warm.
To assemble, spread a generous slick of gochujang mayo on each tortilla. Top with the cabbage, beef and kimchi. Sprinkle with spring onion and sesame seeds.
Notes:
– Gochujang is a fermented Korean chilli paste available in the Asian aisle of most supermarkets or from an Asian grocery store.
So good!
This was so very tasty! Nice and easy, beef was tender and delicious, and if you like kimchi….. then this is for you!