Korean Tacos

1. 1

   Combine meat and marinade ingredients in a sealable plastic bag and refrigerate 2 to 8 hours

2. 2

   Mix the dressing for the slaw by whisking the soy, vinegar, sugar, sesame oil and Schricha together. Toss the cabbage, onions and cilantro together in a bowl with the dressing. Grill the meat (we used a grill basket) until done to your liking and lightly sprinkle with sesame seeds while grilling. We got it close to medium well so the sugar caramelizes. Place meat on the tortilla, top with the slaw and garnish with a little Schricha if you want a little more heat.

No additional tips available.