One-Pan Korean BBQ Tacos with Gochujang Slaw

One-Pan Korean BBQ Tacos with Gochujang Slaw

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.