Instructables

Korean Beef Tacos

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Picture of Korean Beef Tacos
My copycat of the Kogi Tacos from their famous taco trucks!  You can make it at home and you don't have to run to the truck!
http://kogibbq.com/

Step 1: Flank Steak Marinade

Picture of Flank Steak Marinade
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3-4 lbs meat (I usually buy a package of two flanks at Costco - which is between 3-4.5 lbs this is enough marinade for that.)

1/2 cup soy
1/2 cup white sugar
1/2 cup water
1/4 cup sesame oil
1/4 cup sake
2 tablespoons chopped garlic (or more if you like it more garlicky)
1 tablespoon sesame seeds
1 teaspoon black pepper

1 bunch of scallions, washed and rinsed well. (This will be simply added in between the beef later for the final layer of flavor. I used to chop scallions into the marinade, but would end up with too many charred bits of scallion which just wasn't that appetizing. If you have no scallion, feel free to throw in some white onion wedges in with the beef after marinating.)

Set aside scallions and meat. Mix everything else together in a large bowl (marinade ingredients.)

Quickly rinse the meat (this is a Korean thing as my mother always insist that it all needs to be rinsed JUST IN CASE...of what I'm unclear.  I do believe in rinsing kalbi for sure because shards of bone often end up on the meat and washing that away is a good thing.)

Lay the flank down on a cutting board. It is a pretty wide flap of meat, and it will be hard to maneuver on the bbq in this form. Cut in half ALONG the grain - down the center, and you will have two halves.
Dunk each piece of steak into the marinade, making sure to submerge it and coat all sides of it. (I wear a disposable glove because sesame oil and soy sauce makes your hand smell forever.) Remove from marinade and place into storage container.

Layer in green onions as you place in the flank. Continue until all flank is marinated. Pour remaining marinade on top.

Marinate at least 8 hours or overnight if possible. I personally have found that a 24 hour soak yields the best flavor. If you are planning to freeze, you can allow it to soak and then portion off what you want into ziploc bags OR immediately put into bags and freeze. Try and put a bit of marinade into each bag when freezing. I generally freeze after I've cooked a batch only because people eat more than I expect them to - and I always end up freezing less than I would have.

You can grill it in the bbq (our family favorite) or broil it in the oven for about 12-15 minutes, depending on your preference for rare, medium or well.
 
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Nice! I never heard of these, but they sure look good. Can't wait to make them.
weekofmenus (author)  anoukkantelberg1 year ago
I hope you have a chance. :)
Shinobutia1 year ago
Thank You! This looks so delicious :)
weekofmenus (author)  Shinobutia1 year ago
I hope you have the chance to make them!
I'm going to give it a go. I'll let you know :)
PACW1 year ago
I didn't know there ever was a Korean Taco craze. These look unbelievably fantastic, thank you for sharing.
weekofmenus (author)  PACW1 year ago
I'm glad! The Korean taco craze is quite big in CA - especially southern California, but even Bay Area folks are getting into them.
Nice instructable...and excellent photos. They made my mouth water. I will definitely try this! Thanks
weekofmenus (author)  ExplorerDad1 year ago
Let me know how they go!
jdcb421 year ago
Brilliant instructions! You got my vote! As I'm in Japan, the most difficult to procure ingredient is good soft taco shells. I'll have to make some from scratch for this.
weekofmenus (author)  jdcb421 year ago
hmmm....I'm wondering if you could make your own corn tortillas...can you find corn meal?
HoseQueen1 year ago
Looks delicious! What else is on the tacos?
weekofmenus (author)  HoseQueen1 year ago
if you look at the rest of the instructable there are quite a few toppings....a ginger slaw, a cucumber relish, and a chili sesame sauce. The first step is marinating the meat...and the rest is a piece of cake.
Got it... thanks :)
Phoghat1 year ago
no Korean Pear ?
weekofmenus (author)  Phoghat1 year ago
I know some people favor pear in the marinade, but my family is not one of them. Oftentimes it is there to help tenderize a less tender piece of meat - flank is by nature, fairly tender, and you still want to have a bit of chew and bite while eating your taco, so I opt not to have pear in the marinade.

You can always put it in if that is your preferred marinade.