About the Recipe
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For the beef:
1 lb thinly sliced beef (such as ribeye or sirloin)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1/4 teaspoon black pepper
For the tacos:
8 small corn tortillas
1 1/2 cups chopped kimchi, drained
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
Lime wedges, for serving
For the sauce:
1/2 cup sour cream or Greek yogurt
1 tablespoon gochujang (Korean red pepper paste)
1 tablespoon lime juice
Salt, to taste
In a medium bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Add the thinly sliced beef and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
In a small bowl, mix the sour cream or Greek yogurt, gochujang, lime juice, and salt. Taste and adjust the seasoning as needed. Set aside.
Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef for 2-3 minutes per side or until cooked through. Transfer to a plate and let rest for a few minutes before slicing into bite-sized pieces.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
Assemble the tacos: Layer sliced beef, kimchi, and red onion on each tortilla. Drizzle with the prepared sauce, and sprinkle with chopped cilantro. Serve with lime wedges on the side.