1.5 lb thinly sliced rib eye steak
12 corn tortillas
olive oil for brushing

Marinade:
¼ cup soy sauce
4 tsp sugar
3 cloves  garlic, minced
3 scallions, cut into 1-inch pieces
¼ tsp black pepper
1 tsp sesame oil

Spicy Cabbage Slaw:
6 cups shredded cabbage
1 cup thinly sliced scallions
½ cup rough chopped cilantro
4 Tbsp Kochujang paste
2 Tbsp sesame oil
1 tsp toasted sesame seeds
1/3 cup seasoned rice vinegar
1 Tbsp minced garlic
salt & pepper to taste

1. Make the marinade soy sauce, sugar, garlic, scallions, black pepper, sesame oil in a mixing bowl.  Whisk until the sugar granules dissolve and set aside.
2. Thinly slice the ribeye.  You can put it in the freezer, in plastic wrap, for 20 minutes to harden the steak to make it easier to slice.
3. Add marinade to the sliced ribeye.  It’s best to marinade overnight, but you can also let it marinate for 1 hour at room temp.
4. Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds
5. Toss shredded cabbage, scallions, cilantro with kochujang mixture
6. Add salt & pepper to taste and set aside, allowing the flavors to marry.
7. Brush a little bit of olive oil on tortilla and warm in a pan or the oven.
8. Cook ribeye on high heat in an oiled grill pan.  Be sure to shake off any excess marinade from the meet before adding to the pan.  Flip once, cooking for a few minutes on each side, until there are grill marks.
9. Assemble the tacos by adding ribeye to the tortillas and top off with the spicy Korean slaw.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Shredded red cabbage
3 cloves garlic, minced
1 tbsp minced ginger
1 small red onion, diced
2 tsp canola oil
1 tsp sesame oil
2 tbsp sugar
2 teaspoon fish sauce
3-4 tbsp rice vinegar
salt& pepper to taste
A few squirts of sriracha chili sauce

Heat canola and sesame oil in medium high sauté pan.  Sautee red onion until soft.  Add ginger sauté until the whole kitchen smells like ginger before adding cabbage.  Stir and cook until cabbage is soft.  About 5 minutes.  Add garlic and cook for about a minute, then add sugar and salt, fish sauce, let it cook off for a few minutes. Turn on your fan, because it will start getting stinky, but don’t worry it will taste great!  Add rice vinegar, cook a few more minutes before adding sriracha for a little heat.  Cool off before adding to spring rolls.

Purchase items in BOLD in-store at Surfas or online at Culinary District!