Korean Steak & Mushroom Tacos with Kimchi for Two

Korean Steak & Mushroom Tacos with Kimchi for Two

The spicy, pickled flavor and crunchy texture of kimchi, the Korean cousin to sauerkraut, is just right on these Korean steak-and-mushroom tacos for two. Serve with steamed brown rice and sautéed bok choy with chile-garlic sauce.

From EatingWell: July/August 2011
Yield: 2 servings
Active Time: 45 minutes
Total Time: 45 minutes


  1. 1 tablespoon reduced-sodium soy sauce
  2. 1 1/2 teaspoons toasted sesame oil
  3. 1 1/2 teaspoons packed light brown sugar
  4. 1 1/2 teaspoons mirin (see Notes)
  5. 1 1/2 teaspoons Korean chile paste (see Notes)
  6. 1 clove garlic, minced
  7. 6 ounces skirt steak (see Notes), trimmed and cut into 2 pieces
  8. 4 ounces shiitake mushrooms, stemmed
  9. 4 corn tortillas, warmed
  10. 1/2 cup prepared kimchi (see Shopping Tip), drained and chopped
  11. 1/2 cup shredded carrot
  12. 1 scallion, cut into thirds and thinly sliced lengthwise


  1. Preheat grill to medium-high.
  2. Combine soy sauce, sesame oil, brown sugar, mirin, chile paste and garlic in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and cover to keep warm.
  3. Grill steak 1 1/2 to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Grill mushroom caps until soft and charred around the edges, 1 to 2 minutes per side. Thinly slice the steak across the grain. Slice the mushrooms. Add the steak and mushrooms to the sauce and stir to combine.
  4. To assemble tacos, divide the steak and mushrooms among tortillas. Top with kimchi, carrot and scallions.

Tips & Notes


Nutrition Per Serving: 354 calories; 12 g fat (3 g sat, 5 g mono); 55 mg cholesterol; 37 g carbohydrates; 24 g protein; 6 g fiber; 649 mg sodium; 709 mg potassium.

Nutrition Bonus: Vitamin A (93% daily value), Zinc (37% dv), Potassium (20% dv), Magnesium (18% dv), Iron (17% dv)

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1 fat