Kimchi Steak Tacos from ‘The Choi of Cooking’

Name: Kimchi Steak Tacos from ‘The Choi of Cooking’
Prep time: 20 min
Cook time: 30 min
Yield: Makes 12 tacos
Ingredients: 2 rib-eye steaks (8 ounces each); Salt and freshly ground black pepper; Extra-virgin olive oil; 2 tablespoons unsalted butter; 1 1⁄2 cups shredded romaine lettuce; 1 cup thinly sliced yellow or red onion; 1 cup chopped kimchi; At least 4 limes, halved; 24 street taco-sized (41⁄2 inches) corn tortillas; 1 bunch spring onions, some left whole and some chopped; 2 corn cobs; Handful of green chillies; 1⁄2 to 1cup Magic Sauce (page 247 in ‘The Choi of Cooking’); Salsa Roja (page 251 in ‘The Choi of Cooking’)

This short-rib taco recipe is inspired by the Korean dish bibimbap. Instead of rice, we stack tortillas with seared beef, kimchi, a bunch of veggies and a gochujang sauce. This dish offers one perfect bite that gives you a sense of where its flavours travelled to and from to land on the tortilla base. Like most street tacos, these are best eaten the second they’re made.

This recipe has been adapted to help you make the most of cooking in the Koda 2 Max. For the original recipe, head to Amazon or check out your local book retailer to get your hands on ‘The Choi of Cooking’.

Prep Time: 20 minutes

Cook Time: 30 minutes

Difficulty: Medium

Servings: Makes 12 tacos

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Method

1

Place a large cast iron skillet into the Koda 2 Max on a medium-high heat. While it heats, season both sides of the rib-eyes very generously with salt and pepper and drizzle with oil.
2

Once the skillet is smoking hot, add enough oil to coat the bottom of the pan. Place the rib-eyes in the hot pan and sear for around 5 minutes, until a nice crust forms. Flip and cook on the other side. Use the thermometer probe to check the temperature of the centre of the meat (or, for medium-rare, press the steak with your finger – it should feel the same as when you press your nose).
3

Whilst the rib-eye is cooking, add another cast iron skillet to the oven to preheat.
4

Once the rib-eyes are cooked to preference, remove them from the pan and let them rest for 5 to 10 minutes.
5

Add the spring onions, chillies and corn cobs to the rib-eye skillet pan. Drizzle with oil and add back to the oven.
6

Remove the cast iron pan that’s been pre-heating, add oil and butter, plus the majority of the kimchi (keeping some raw kimchi back for later). Put it back into the oven to cook. After a few minutes, add some chopped scallions.
7

Remove the corn, spring onions and chillies from the oven once ready and place to one side.
8

Slice off a small piece of a steak, taste to check and adjust the seasoning. If the steak needs more salt or pepper, sprinkle a bit more over the uncut pieces. Slice off the fattier parts of the steak and discard (or save for another use) and cut the rest of the steaks into thin slices.
9

Add a final cast iron skillet to the oven to pre-heat with a kiss of olive oil, or you can grease the skillet with the drippings from the rib-eye. Press your masa into a tortilla press then add it to the cast iron. Cook them through and toast slightly, flipping them a few times so they cook evenly. Place them in a tortilla warmer, or on a plate and cover with a clean towel to keep them warm. Repeat with the rest of the tortillas.
10

In a bowl, combine lettuce, the carmelised kimchi and some thinly sliced onions. Season with a pinch of salt and pepper. Squeeze half a lime over the slaw and taste. Squeeze in more lime or add more salt or pepper if needed.
11

To assemble a taco, place a double stack of tortillas on a cutting board. Add a few pieces of steak, a spoonful of the Magic Sauce and salsa verde, then the slaw and some of the vegetables and additional raw kimchi. Serve immediately and don't forget lime and additional salsa for the table.