Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Korean Bulgogi Tacos with Grilled Kimchi

  • Yields: 6 Servings
  • Cook time: 10 minutes
  • Prep time: 15 minutes

Ingredients

  • 2 pounds skirt steak
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • ½ tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 green onions (thinly sliced)
  • ¼ teaspoon ground black pepper
  • Quick Kimchi (recipe follows)
  • corn tortillas
Quick Grilled Kimchi
  • 1 head Napa cabbage
  • canola cooking spray
  • ¼ cup kosher salt
  • 4 cloves garlic (minced)
  • 1 tablespoon chopped ginger
  • ¼ cup Sriracha
  • ½ cup rice wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 2 scallions (root removed and thinly sliced)
  • 2 tablespoons chili flakes
  • 2 tablespoons sesame seeds

Instructions

Prepare grill for high heat cooking, approximately 450°F. Cut cabbage lengthwise into quarters. Coat cabbage lightly with canola cooking spray then place on the grill and cook for approximately 2 minutes per side until slightly charred. Remove cabbage from the grill and chop into bite-sized pieces. Place chopped cabbage into a colander then toss with Kosher salt until the cabbage is well-coated. Place the colander in the sink or in a large bowl and let it sit for at least an hour to allow the cabbage to further soften.

Combine the remaining ingredients in a mixing bowl and blend well. Rinse the cabbage to remove excess salt then place into a large re-sealable bag along with the liquid mixture. Seal the bag while removing as much air as possible. Refrigerate for at least 30 minutes or overnight.

  1. Credit: Clint Cantwell
Top