One-Pan Korean BBQ Tacos with Gochujang Slaw

• •1 lb (450g) Thinly sliced beef (sirloin, ribeye, or bulgogi cut)
• •1 cup Soy sauce
• •2 tbsp Gochujang (Korean chili paste)
• •2 tbsp Brown sugar
• •1 tbsp Sesame oil
• •2 cloves Garlic, minced
• •1 tsp Fresh ginger, grated
• •1 tbsp Rice vinegar
• •1 tbsp Sesame seeds
• •1 tsp Black pepper
• •1 tbsp Vegetable oil
• •1 Large bell pepper (any color), thinly sliced
• •1 Red onion, thinly sliced
• •3 cups Shredded cabbage (green or mix)
• •1 Large carrot, julienned or grated
• •2 Green onions, thinly sliced
• •1 cup Mayonnaise
• •1 tbsp Gochujang
• •1 tbsp Rice vinegar
• •1 tsp Sugar or honey
• •1 tsp Sesame oil
• •1 tbsp Lime juice
• •8 Small corn or flour tortillas
• • to taste Fresh cilantro, chopped (for garnish)
• • to taste Lime wedges (for serving)
• • to taste Extra sesame seeds (for garnish)

Instructions

1. 1

   **Marinate the Beef:** In a medium bowl, combine soy sauce, 2 tbsp gochujang, brown sugar, 1 tbsp sesame oil, minced garlic, grated ginger, 1 tbsp rice vinegar, 1 tbsp sesame seeds, and black pepper. Add the thinly sliced beef and toss to coat thoroughly. Let marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 2 hours for deeper flavor.

2. 2

   **Prepare the Gochujang Slaw:** In a large bowl, combine shredded cabbage, julienned carrot, and sliced green onions. In a separate small bowl, whisk together mayonnaise, 1 tbsp gochujang, 1 tbsp rice vinegar, sugar/honey, 1 tsp sesame oil, and lime juice until smooth. Pour the dressing over the vegetables and toss until evenly coated. Set aside.

3. 3

   **Cook the BBQ Beef and Vegetables:** Heat 1 tbsp vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 2-3 minutes per side until browned and cooked through. Remove beef from the pan and set aside.

4. 4

   Add the sliced bell pepper and red onion to the same pan. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

5. 5

   Return the cooked beef to the pan with the vegetables. Toss everything together to combine and heat through for 1-2 minutes.

6. 6

   **Warm Tortillas:** While the beef and vegetables are cooking, warm the tortillas according to package instructions (e.g., in a dry skillet, microwave, or oven).

7. 7

   **Assemble Tacos:** Fill each warm tortilla with a generous spoonful of the Korean BBQ beef and vegetable mixture. Top with a spoonful of Gochujang Slaw, a sprinkle of fresh cilantro, and extra sesame seeds. Serve immediately with lime wedges on the side.

Chef's Tips

• 💡For easy slicing, partially freeze the beef for 20-30 minutes before slicing very thinly against the grain.
• 💡Adjust the gochujang amount in both the marinade and slaw to your preferred spice level.
• 💡Don't overcrowd the pan when cooking the beef; cook in batches if necessary to ensure good browning.
• 💡For extra flavor, you can briefly char the tortillas directly over a gas flame or in a very hot dry skillet.
• 💡Leftover slaw and beef mixture store well separately in the refrigerator for up to 2-3 days.