📖 Instructions

1. First, marinate the beef: In a mixing bowl, combine the thinly sliced ribeye steak with soy sauce, sesame oil, minced garlic, grated ginger, a pinch of black pepper, and gochujang. Mix well and let it marinate for at least 30 minutes. The longer, the better!
2. Prepare the kimchi mixture: In a separate bowl, combine the chopped kimchi, gochugaru (Korean chili powder - adjust to your spice level; remember a little goes a long way!), a splash of rice vinegar, and a drizzle of sesame oil. Mix thoroughly and set aside. Feel free to add some chopped green onions for extra flavor.
3. Cook the beef: Heat a cast iron skillet over medium-high heat. Add a tablespoon of oil (vegetable or canola works fine). Once the skillet is hot, add the marinated beef in a single layer. Sear for 2-3 minutes per side, until browned and cooked to your desired doneness. Avoid overcrowding the pan, cook in batches if necessary. Remove the beef from the skillet and set aside.
4. Warm the tortillas: You can warm your corn or flour tortillas in a dry skillet, over an open flame, or in the microwave. The goal is to make them pliable and slightly warm. Don't overdo it!
5. Assemble the tacos: Lay out the warmed tortillas. Add a layer of the seared beef, followed by a generous spoonful of the kimchi mixture. Garnish with a dollop of sour cream or a drizzle of sriracha mayo, chopped cilantro, and a sprinkle of toasted sesame seeds. A squeeze of lime juice really brightens the flavors.
6. Serve immediately: These tacos are best enjoyed fresh, while the beef is still warm and the kimchi is crisp. Get ready for a flavor explosion!