Cooking Instructions
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Step 1
In a large mixing bowl, combine
Yellow Onion (1/2)
,
Asian Pear (1/2)
,
Fresh Ginger (1 piece)
,
Garlic (2 cloves)
,
Soy Sauce (2 Tbsp)
,
Sesame Oil (1 Tbsp)
,
Brown Sugar (1 Tbsp)
, and the white part of
Scallions (1 bunch)
. Mix well.
Step 2
Add
Sirloin Steak (1 lb)
and mix to combine—Marinate for at least 1 hour or up to overnight for more flavor in the fridge.
Step 3
To prepare pico de gallo, mix together
Yellow Onion (1/4)
and
Lime Juice (1)
in a medium mixing bowl. Let it sit for about 10 minutes.
Step 4
After 10 minutes, add
Kimchi (4 oz)
,
Tomatoes (1 1/4 cups)
,
Jalapeño Pepper (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix to combine and store in the refrigerator until ready to use.
Step 5
To make the taco dressing, combine kimchi liquid,
Mayonnaise (1/4 cup)
,
Honey (1 tsp)
,
Rice Vinegar (1 tsp)
, and
Gochujang (1/2 tsp)
in a small bowl. Mix until well combined. Set aside in the fridge until ready to use.
Step 6
Once the beef is marinated, heat the cast iron skillet over high heat. Once there is smoke, cook the beef for 5-7 minutes [Let’s get some of the slow-mo of smoking]. Occasionally stir. Then set aside.
Step 7
In the skillet over medium-high heat, add the
White Cheddar Cheese (2 cups)
and top with the
Flour Tortillas (12)
. Cook until the cheese is melted, then flip and cook for couple more minutes.
Step 8
To assemble the taco, top the cheesy tortilla with beef,
Romaine Lettuce (1)
, kimchi pico de gallo, gochujang mayo, and
Toasted White Sesame Seeds (1 tsp)
.
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