Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream
  • Meat
  • 700g skirt steakrump will also work
  • 1/3cup soy sauce
  • 1/4cup brown sugar
  • 1tablespoon sesame oil
  • 3cloves garlicminced
  • 1/2tsp red pepper flakes
  • 1/2tsp ground ginger
  • 2tsp oyster sauce
  • 2tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbagethinly sliced
  • 1/4 red onionthinly sliced
  • 1/4cup green onionsliced
  • 1 carrotjulienned (or just use a peeler and make it into a pile of peelings)
  • 1/4cup rice vinegar
  • 1tablespoon fish sauce
  • 1/2tsp ground ginger
  • 1clove garlicminced
  • 2tsp srirachaAsian hot chilli sauce
  • 1/4cup water
  • 1tablespoon sugar
  • Sriracha Sour Cream
  • 1/2cup sour cream
  • 2tablespoons sriracha(Asian hot chilli sauce)
  • 12 corn tortillaswarmed
  • Coriander for garnishchopped
  1. 1. In a small bowl combing the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce and sesame seeds. Stir to combine. Slice the meat into thin strips, being sure to slice against the grain of the meat. Put the meat into the marinade and refrigerate at least 1 hour, preferably overnight.
  2. 2. Make the slaw by combining all ingredients in a large tupperware or bowl with a lid. Give it a good shake to make sure everything is well combined. Refrigerate for at least an hour before serving.
  3. 3. Stir the sriracha into the sour cream.
  4. 4. Cook the meat just before serving. Heat a skillet over high heat until it is piping hot. Pour the meat and marinade into the hot pan and cook, stirring things around constantly until all the meat is cooked. This will only take 3-5 minutes. If you want to be more authentic then cook it on an outdoor grill.
  5. 5. Serve by placing meat onto a warmed corn tortilla, topping with a strained, heaping spoonful of the kimchi slaw, and a dash of the sriracha sour cream. Garnish with a little coriander.