Korean Steak Tacos with Daikon Slaw and Kimchi

Step 1

Combine soy sauce, sugar, water, chili, garlic, ginger, sesame, and coriander. Place skirt steak in a large dish and pour over the marinade. Cover and leave to marinate at room temperature for at least 20 minutes.

Step 2

Meanwhile, make the slaw. Trim the bottom 1-2cm off the stems of the bok choy and very thinly slice the leaves and stems. Coarsely grate the daikon until you have about ¾ of a cup, finely slice the spring onions, and toss gently with the coriander, sesame seeds, Japanese mayonnaise and rice vinegar.

Step 3

Heat the BBQ grill or a grill or fry pan on high heat. Lift steak from the marinade (but reserve the marinade) and grill the meat for about 3-4 minutes on each side, until cooked to medium-rare, or until done to your liking. Set steak aside to rest for 5-10 minutes. Pour the marinade into the hot pan and let it boil for about 1 minute until it is sticky and reduced.

Step 4

Slice steak thinly across the grain, and toss quickly in the sticky reduced marinade in the pan.To serve, build tacos with a few slices of beef topped with some slaw and kimchi. Alternatively serve the beef on a plate with brown rice, slaw and kimchi on the side.