Spicy Korean Steak Tacos with Kimchi

harpercollins taco korean steak asian dinner

Donna Hay

Makes 16 tacos

Source

Ingredients

2 (1 1/2-inch/4-cm–thick) rump steaks or boneless sirloin steaks (700g)

1 tablespoon extra virgin olive oil

2 cups (600g) coarse salt

Cracked black pepper

2 tablespoons oyster sauce

1 tablespoon Chinese cooking wine (Shaoxing)

1 tablespoon finely grated ginger

1 teaspoon dried chile flakes

1 tablespoon finely grated palm sugar or brown sugar

16 small flour tortillas, lightly toasted

1/2 cup (150g) Japanese mayonnaise

2 cups (160g) finely shredded daikon

1 cup (200g) store-bought kimchi

1/2 cup coriander (cilantro) leaves

Method

Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.

Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.

Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.

Preheat a grill pan or barbecue over high heat.

Cook the steaks, turning every 1 minute, for 2–3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.

Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.