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Korean Steak & Mushroom Tacos with Kimchi for Two

July/August 2011

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The spicy, pickled flavor and crunchy texture of kimchi, the Korean cousin to sauerkraut, is just right on these Korean steak-and-mushroom tacos for two. Serve with steamed brown rice and sautéed bok choy with chile-garlic sauce.


Korean Steak & Mushroom Tacos with Kimchi for Two

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 1 tablespoon reduced-sodium soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons packed light brown sugar
  • 1 1/2 teaspoons mirin (see Notes)
  • 1 1/2 teaspoons Korean chile paste (see Notes)
  • 1 clove garlic, minced
  • 6 ounces skirt steak (see Notes), trimmed and cut into 2 pieces
  • 4 ounces shiitake mushrooms, stemmed
  • 4 corn tortillas, warmed
  • 1/2 cup prepared kimchi (see Shopping Tip), drained and chopped
  • 1/2 cup shredded carrot
  • 1 scallion, cut into thirds and thinly sliced lengthwise

Preparation

  1. Preheat grill to medium-high.
  2. Combine soy sauce, sesame oil, brown sugar, mirin, chile paste and garlic in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and cover to keep warm.
  3. Grill steak 1 1/2 to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Grill mushroom caps until soft and charred around the edges, 1 to 2 minutes per side. Thinly slice the steak across the grain. Slice the mushrooms. Add the steak and mushrooms to the sauce and stir to combine.
  4. To assemble tacos, divide the steak and mushrooms among tortillas. Top with kimchi, carrot and scallions.

Tips & Notes

  • Notes: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian section of the supermarket or at Asian markets. An equal portion of dry sherry or white wine with a pinch of sugar may be substituted.
  • Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from koamart.com. Annie Chun’s, a widely distributed national brand of Asian foods, recently launched its own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute, combine 2 tablespoons each white miso and Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
  • Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
  • Shopping Tip: Look for jars of kimchi near other refrigerated Asian ingredients or near sauerkraut or refrigerated pickles in well-stocked supermarkets or natural-foods stores.

Nutrition

Per serving: 354 calories; 12 g fat (3 g sat, 5 g mono); 55 mg cholesterol; 37 g carbohydrates; 3 g added sugars; 24 g protein; 6 g fiber; 649 mg sodium; 709 mg potassium.

Nutrition Bonus: Vitamin A (93% daily value), Zinc (37% dv), Potassium (20% dv), Magnesium (18% dv), Iron (17% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
Asian
Korean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Fall
Publication
July/August 2011
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