Kimchi Steak Tacos with Magic Sauce

Sure, Roy Choi is known as “the Korean barbecue tacos guy.” But these tacos originate from another part of the Korean constellation of dishes: bibimbap. Rather than topping a bowl of rice with seared beef, kimchi, a bunch of veggies and a gochujang sauce, he says, these tacos use tortillas as the base. You’ll want to pair them with Choi’s sauce, which he presents as an homage to his mom. “That Magic Sauce changed constantly; it was never the same twice. She was truly concocting magic in her blender,” he says. “Like hers, this sauce goes everywhere.” The tacos? Best eaten the second they’re made.

Kimchi Steak Tacos

Makes 12

INGREDIENTS

2 rib-eye steaks (8 ounces each)

Salt and freshly ground black pepper

Extra- virgin olive oil

2 tablespoons unsalted butter

1 1/2 cups shredded romaine lettuce

1 cup thinly sliced yellow or red onion

1 cup chopped fresh cilantro, leaves and stems

1 cup chopped kimchi

At least 4 limes, halved

24 street taco-size (41/2 inches) corn tortillas

1/2 to 1 cup Magic Sauce (recipe follows)

1 bunch scallions, thinly sliced

Salsa roja (optional), for serving

DIRECTIONS

1. Place a large skillet, preferably cast iron, over medium-high heat. While it heats, season both sides of the rib-eyes very generously with salt and pepper.

2. Once the skillet is smoking hot, add enough oil to coat the bottom of the pan. Place the rib-eyes in the pan and sear until a nice crust forms, about 5 minutes. Flip and add the butter. Tilt the pan to collect the butter and spoon it over the steak continuously for 31/2 to 4 minutes for medium-rare (you’ll know it’s medium-rare by pressing the steak with your finger: It should feel the same way it feels when you press your nose).

3. Remove the rib-eyes from the pan and let rest for 5 to 10 minutes.

4. While the rib-eyes rest, in a medium bowl, combine the lettuce, onion, cilantro and kimchi. Season with a pinch of salt and pepper. Squeeze half a lime over the slaw and taste. Squeeze in more lime or add more salt or pepper if you think it needs it. Set aside.

5. Heat a medium or large skillet or griddle over low heat with a kiss of olive oil, or you can grease the skillet with the drippings from the rib-eye. Stack 2 tortillas on top of each other and place in the pan. Warm them through and toast them slightly, flipping them a few times so they toast evenly. Repeat with the rest of the tortillas. Keep warm.

Slice steaks into strips and add to tortillas with toppings and sauce, plus scallions and salsa if you like.

Magic Sauce

Makes about 3 cups

INGREDIENTS

1 cup gochugaru

1/2 cup gochujang

1/2 cup chopped yellow onion

1/2 cup beef broth or water

6 tablespoons fish sauce

1/4 cup rice vinegar

1/4 cup toasted sesame oil

1 1/2 tablespoons chopped garlic

1 1/2 tablespoons soy sauce

DIRECTIONS

In a blender, combine the gochugaru, gochujang, ½ cup water, onion, beef broth, fish sauce, vinegar, sesame oil, garlic and soy sauce. Puree until smooth, then it’s ready to use. Keep it in an airtight jar or container and refrigerate; it’ll keep for at least a month. Note that right out of the fridge, it may be a little thick; you can add a splash of water to loosen it up before using.

Source: “The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life: A Cookbook,” by Roy Choi (Clarkson Potter, $37)