Korean Streat Tacos With Dark Sweet Cherry Salsa

Ingredients

Dark Cherry Salsa:
Marinade:
  • 4 tbsp Toasted Sesame Oil
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar, packed
  • 1 tsp Black Pepper
  • 1/4 cup Hot Water
Tacos:
  • 12-14 Small Corn or Flour Tortillas
  • 1-1/4 lbs. Flank, Hanger or Sirloin Steak
  • 1 cup Cabbage, thinly shredded
  • Miso Salad Dressing
Gochujang Sauce:
  • 1/3 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 1 tbsp Gochujang Sauce
  • 2 tsp Lime Juice

Instructions

  1. Thinly slice beef against the grain and place in a medium bowl.
  2. In a separate bowl, stir together all marinade ingredients until sugar dissolves.
  3. Pour marinade over meat and stir to combine. Cover and refrigerate for 4 hours minimum or overnight for best results. Let meat stand at room temperature for 30-minutes before cooking.
  4. Heat a large non-stick skillet on high heat. Add meat and sauté without stirring for 2-3 minutes or until lightly browned. Stir then continue cooking an additional 3-5 minutes until fully cooked; liquid has evaporated and the sauce has caramelized on the beef.
  5. Add 1-2 tablespoons of Miso style salad dressing to shredded cabbage. Stir well and set aside.
  6. For Gochujang sauce, stir all ingredients together and transfer finished sauce to a squeeze bottle
  7. For Dark Cherry Salsa, mix all ingredients together in a bowl
To assemble:
  1. Toast tortillas on a hot dry skillet
  2. Drizzle a small amount of sauce on the toasted tortilla. Place slaw on tortilla, add slices of meat, and top with Dark Sweet Cherry Salsa. Serve with a lime wedge.
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