Ingredients
- 2 tbsp soy sauce
- 2 tbsp sugar
- 3 cloves garlic, finely chopped
- 2 tsp sesame oil
- 2 tsp mirin
- 750g lean beef, thinly sliced
- 1 cup drained kimchi (see recipe below)
- 1 lime, cut into wedges
- ½ cup Japanese mayonaise
- 1 cup cheddar, grated
- ½ bunch coriander, including stalks, chopped
- 2 tbsp toasted sesame seeds
- 12 mini tortillas, heated
Method
Whisk together soy sauce, sugar, garlic, sesame oil and mirin, add bed and mix well.
Marinate in fridge at least 2 hours, up to 24 hours.
Cook meat on high heat on barbeque or in frypan in batches for 5-8 minutes. Do not overcrowd the pan.
Place remaining ingredients on table. Assemble tacos at table, roll up and eat with hands.
Kimchi, the essential Korean pickled cabbage
Wash half a Chinese cabbage, trim and cut into 4cm pieces, then place in a large bowl.
Add 2½ cups water and ½ cup salt, toss to combine and marinate for 4-5 hours or overnight, stirring occasionally. Drain salt water into a saucepan and bring to a boil, then cool completely.
Mix cabbage with 2 minced garlic cloves, 2 tbsp minced ginger, ½ tbsp hot chilli powder, 2 tsp fish sauce, a pinch chilli flakes, 2 tsp caster sugar and 1 tsp rice wine vinegar.
Transfer to a 1-litre jar, cover with cooled cabbage water, seal jar and leave for 4 days and up to 6 months, until pickle has developed in flavour.
