Korean Steak Tacos
Korean steak tacos fuse Korean bbq and Mexican street food. Los Angeles food truck Koi Korean BBQ is generally credited with their invention. They fill Mexican tortillas with Korean ingredients such as bulgogi and kimchi.
Koi Korean BBQ
The fusion of flavors at Koi Korean BBQ have earned it recognition in the food community. It received a Bon Appetit Award in 2009 and their chef, Roy Choi was named Best New Chef by Food & Wine in 2010.
Korean Tacos are a social media phenomena. They were brought to prominence through Koi Korean BBQ’s effective use of influencers and Twitter. Through Twitter, they brought their followers to new parts of the LA, while developing bonds in new communities. Korean tacos are now a feature of food trucks and restaurants throughout the US and Canada.
Pan Asian Steak Tacos
Although my inspiration is the Korean steak taco, my recipe is Pan-Asian. I marinate flank steak in teriyaki sauce, usually Soy Vay’s Veri Veri Teriyaki. Instead of cabbage or kimchi, my raw vegetable slaw has sweet peppers, scallion and cilantro. Heirloom tomatoes dressed with olive oil and a pinch of salt add a final layer of flavor.
Pan Asian Steak Tacos
1 lb. Flank Steak
Soy Vay’s Veri Veri Teriyaki Sauce
4 large flour tortillas
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
3 scallions, sliced lengthwise
1/2 cup cilantro, chopped
1/4 cup Soy Vay’s Veri Veri Teriyaki Sauce
1/2 cup halved heirloom grape tomatoes
1/8 cup olive oil
1/4 teaspoon fine sea salt
Coat the bottom of a large baking dish with Veri Veri Teriyaki Sauce. Dip both sides of the steak in the marinade to coat. Lay steak in marinade and marinate 4 hours – overnight. Take meat out of the refrigerator 30 minutes before cooking. Put on foil wrapped broiler pan.
Preheat oven to 250F. Wrap the tortillas in foil. Put the tortillas in the oven to warm.
Toss together peppers, scallion and cilantro with the teriyaki sauce.
Toss tomatoes with olive oil and salt.
Pat the meat dry. Turn broiler or grill to high. Cook 4-6 minutes per side for medium rare. Let rest covered with foil 5 minutes. Slice against the grain.
Remove warm tortillas from the oven. Layer sliced steak, pepper slaw and tomatoes on each tortilla. Wrap and serve.