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.
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