This bulgogi grilled steak taco with chilli mayo and kimchee slaw will make you rethink ‘fusion’ food. Normally I’m a traditionalist, but this is too delicious to pass up. Roy Choi is the genius creator of this and his Kogi Korean taco trucks in LA spawned a global street food revolution.
PREP 20 MINUTES, PLUS 30 MINUTES MARINATING
COOK 15 MINUTES
- 4 garlic cloves
- 3 cm (11/4 inch) ginger
- 2 tbsp sesame oil
- 2 tbsp caster sugar
- 2 tbsp light soy sauce
- 1 tbsp gochugaru (Korean chilli flakes)
- 700 g (1 lb 9 oz) ribeye, skirt steak or beef kalbi rib steaks
- 8 corn tortillas vegetable oil, for brushing
- 1 tbsp gochujang (Korean chilli paste) or sriracha
- 1 tbsp lime juice
- 2 tbsp Kewpie or regular mayonnaise
- 1/2 quantity Kimchee-style slaw (see page 100), to serve
To make the spicy mayo, in a small bowl mix all the ingredients together and set aside.
To make the marinade, add the garlic, ginger, sesame oil, sugar, soy sauce and chilli flakes to a food processor and blend until smooth. Pour over the beef and marinate for 30 minutes or up to overnight, refrigerated and covered.
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Wrap the tortillas in a thin tea towel wrapped in foil and place in the oven to warm through. Alternatively, you can quickly grill them on a chargrill pan.
Heat an outdoor grill or chargrill pan. Wipe the steaks dry and brush with a little oil on each side. Sprinkle with freshly ground black pepper. Grill the steaks for 2 minutes each side over direct high heat. Remove and let rest for 5 minutes, then slice the steak.
Eat the tacos with a little of the spicy mayo, a spoonful of meat and lots of the kimchee-style slaw.
Kalbi steaks are thinly sliced beef ribs cut across the bones rather than in between. Their texture is similar to skirt steak.
If you don’t have gochugaru, you can substitute 2 teaspoons red chilli flakes.
Images and recipes from My Asian Kitchen by Jennifer Joyce, Murdoch Books, RRP $39.99 Photography by Phil Webb, Illustrations by Riley Joyce.