Steak Tacos With Kimchi And Gochujang Mayonnaise Recipes

Steps:

• Put the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water and 1 teaspoon salt and whisk until the salt and sugar have dissolved, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
• Drizzle a few drops of the oil into the egg mixture while whisking constantly. Continue to add the oil a bit at a time while whisking and thoroughly incorporating the oil. After all the oil has been incorporated, whisk in 2 teaspoons water. Continue whisking until the mayonnaise is thickened and off-white in color.
• Transfer to an airtight container and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs keeps for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day.

Steps:

• Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
• Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
• Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
• Preheat a grill pan or barbecue over high heat.
• Cook the steaks, turning every 1 minute, for 2-3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
• Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.

Steps:

• Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours.
• Squeeze out the extra water from the cabbage. Add the carrots, daikon, chile garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving!

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.