📖 Instructions

1. Prep the Beef: In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and black pepper. Add thinly sliced ribeye steak to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Prepare the Kimchi: If your kimchi is in large pieces, give it a rough chop so it's easier to manage in the tacos. Set aside.
3. Chop the Veggies: Thinly slice the cucumber and red onion. If you're using cilantro, give it a rough chop. Keep everything separate for easy assembly.
4. Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer (you may need to work in batches to avoid overcrowding the pan). Cook for 2-3 minutes per side, or until the beef is cooked through and slightly caramelized. Remove from the pan and let rest for a couple of minutes before slicing into smaller, bite-sized pieces.
5. Warm the Tortillas: Warm the tortillas according to package directions. You can use a dry skillet, microwave, or even a gas stovetop flame for a slightly charred flavor. I prefer the skillet method – it's quick and easy.
6. Assemble the Tacos: Lay out the warmed tortillas. Add a layer of the cooked Korean BBQ beef, followed by kimchi, sliced cucumber, red onion, and a sprinkle of cilantro (if using).
7. Garnish and Serve: Drizzle with sriracha mayo or a sprinkle of sesame seeds, if desired. Serve immediately and enjoy!
8. Enjoy: I personally like to add a squeeze of lime juice right before taking a bite, it adds an extra layer of flavor!