Gochujang Steak Tacos with Kimchi-Lime Slaw and Avocado Crema

• •1.5 lb Flank steak or Skirt steak (thinly sliced against the grain)
• •3 tbsp Gochujang (Korean chili paste)
• •2 tbsp Soy sauce
• •1 tbsp Sesame oil
• •1 tbsp Rice vinegar
• •1 tbsp Brown sugar
• •3 clove Garlic (minced)
• •1 tsp Ginger (grated)
• •1 piece Avocado (ripe)
• •1 cup Sour cream or Greek yogurt
• •1 piece Lime (juiced, plus wedges for serving)
• •1 cup Kimchi (roughly chopped)
• •2 cup Red cabbage (shredded)
• •1 cup Cilantro (chopped, plus extra for garnish)
• •12 piece Corn tortillas
• •1 tbsp Vegetable oil (for cooking)
• •to taste to taste Salt
• •to taste to taste Black pepper

Instructions

1. 1

   Prepare the Steak Marinade: In a medium bowl, whisk together 2 tablespoons gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger. Add the thinly sliced steak, toss to coat, and let marinate at room temperature for at least 15 minutes while you prepare other components, or refrigerate for up to 2 hours.

2. 2

   Make the Kimchi-Lime Slaw: In a separate bowl, combine the shredded red cabbage, chopped kimchi, and half of the chopped cilantro. Squeeze in juice from half a lime. Season lightly with salt and pepper, toss to combine, and set aside.

3. 3

   Prepare the Avocado-Gochujang Crema: In a small food processor or blender, combine the ripe avocado, sour cream (or Greek yogurt), juice from the remaining half lime, and the remaining 1 tablespoon gochujang. Blend until smooth and creamy. Season with salt to taste. If too thick, add a tiny bit of water until desired consistency.

4. 4

   Cook the Steak: Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated steak in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 2-3 minutes per side for medium-rare, or until desired doneness. The thin slices cook very quickly. Remove steak from pan and let rest for a few minutes.

5. 5

   Warm the Tortillas: While the steak rests, warm the corn tortillas. You can do this in a dry skillet for 30 seconds per side, wrap them in foil and bake at 300°F (150°C) for 10 minutes, or microwave briefly.

6. 6

   Assemble the Tacos: Divide the warm steak among the tortillas. Top generously with the kimchi-lime slaw, then drizzle with the avocado-gochujang crema. Garnish with extra fresh cilantro and serve with lime wedges.

Chef's Tips

• 💡For extra flavor, lightly char your corn tortillas directly over a gas flame or with a kitchen torch before filling. This adds a smoky depth.
• 💡If you prefer less spice, reduce the amount of gochujang in the marinade and crema, or use a milder gochujang. For more heat, add a pinch of red pepper flakes to the steak marinade.
• 💡Don't overcrowd the pan when cooking the steak. Cooking in batches ensures a good sear rather than steaming the meat, leading to more tender and flavorful results.