Ingredients:

  • 1 kg (2.2 lbs) Boneless Beef Short Ribs or Flank Steak (trimmed and sliced 5mm/¼ inch thick)
  • 1 tbsp (15 ml) Toasted Sesame Oil
  • Neutral Cooking Oil (e.g., Rapeseed or Canola) for searing
  • 120 ml (½ cup) Low-Sodium Soy Sauce
  • 60 ml (¼ cup) Water
  • 60 ml (¼ cup) Dark Brown Sugar (firmly packed)
  • 60 ml (¼ cup) Mirin (Japanese sweet rice wine)
  • 1 medium Asian Pear or Small Granny Smith Apple (peeled and grated or pureed)
  • 2 tbsp (30 ml) Finely Grated Fresh Ginger
  • 4 cloves Garlic (minced)
  • 1 tbsp (15 ml) Gochujang (Korean Chilli Paste)
  • 1 tsp (5 ml) Black Pepper
  • 200 g (7 oz) Green Cabbage (finely shredded)
  • 100 g (3.5 oz) Kimchi (drained and roughly chopped)
  • 3 Spring Onions (scallions), thinly sliced
  • 60 ml (¼ cup) Mayonnaise (full-fat or Japanese Kewpie style)
  • 1 tbsp (15 ml) Lime Juice (freshly squeezed)
  • 1 tsp (5 ml) Gochugaru (Korean chilli flakes, optional, for extra colour/heat)
  • Pinch of Salt
  • 12 Small Flour or Corn Tortillas (soft taco size)
  • 2 tbsp Toasted Sesame Seeds, for garnish
  • Fresh Coriander (cilantro) leaves, for garnish

Instructions:

  1. Slice the Beef: Partially freeze the beef for 30–45 minutes; this makes slicing the 5mm (¼-inch) thickness against the grain much easier.
  2. Make the Marinade and Marinate: Combine soy sauce, water, brown sugar, mirin, grated pear/apple, ginger, garlic, Gochujang, and pepper. Whisk until sugar dissolves. Place sliced beef in a container, pour marinade over, seal, and refrigerate for a minimum of 4 hours, up to 12 hours for optimum tenderness.
  3. Prepare the Slaw: Combine shredded cabbage, chopped kimchi, and sliced spring onions in a large bowl. Whisk together mayonnaise, lime juice, Gochugaru (if using), and salt in a separate small bowl. Toss the dressing into the slaw mix and refrigerate until needed.
  4. Cook the Glaze: Remove the beef, reserving the leftover marinade liquid. Pour reserved marinade into a small saucepan. Bring to a boil, then simmer rapidly for 5–7 minutes until reduced by half and slightly thickened into a syrupy glaze.
  5. Sear the Beef: Heat a cast iron skillet over high heat until smoking hot with a splash of neutral oil. Cook the beef in small batches (ensuring not to overcrowd) for 2–3 minutes per side until beautifully charred and caramelised. Remove to a warm platter.
  6. Glaze the Beef: Return all cooked beef to the pan. Drizzle 2–3 tablespoons of the reduced glaze over the meat and toss quickly until the beef is sticky and glossy.
  7. Assembly: Warm the tortillas until pliable. Place a generous amount of sticky beef onto each warm tortilla. Top with a spoonful of the Kimchi Slaw, sprinkle with toasted sesame seeds and fresh coriander leaves. Serve immediately.