Kalbi Tacos
19 ingredients
13 steps
Ingredients
- Kalbi Steak Marinade
- 1 cup soy sauce
- 3/4 cup light brown sugar
- 6 Tbsp. hoisin sauce
- 6 Tbsp. red wine
- 3 Tbsp. HEINZ Distilled White Vinegar
- 3 Tbsp. gingerroot, grated
- 3 Tbsp. garlic, chopped
- boneless beef sirloin steaks, thinly sliced, cut into 1/2-inch pieces
- Gochujang Philly Sauce
- 3 cups PHILADELPHIA Whipped Cream Cheese
- 1/2 cup milk
- 3 Tbsp. gochujang (Korean red pepper paste)
- Assembly
- 96 each corn tortillas
- 3 cups kimchee, drained, chopped
- 1 cup scallions, chopped
- 1 cup fresh cilantro, chopped
- 3 cups fried pork skins, chopped
Directions
-
1Kalbi Steak Marinade: Mix ingredients until sugar is dissolved; pour over meat.
-
2Refrigerate at least 4 hours or overnight to marinate.
-
3Gochujang Philly Sauce: Whisk ingredients until blended.
-
4Pour into a squeeze bottle.
-
5Refrigerate until ready to use.
-
6For each taco: Cook 2 oz.
-
7marinated steak on hot flat-top griddle, searing and turning until done.
-
8Heat 2 tortillas on griddle.
-
9Stack tortillas, then fill with steak, 1 Tbsp.
-
10each kimchee and Gochujang Sauce, 1 tsp.
-
11each scallions and cilantro, and 1 Tbsp.
-
12pork skins.
-
13Serve 2 tacos per serving.
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