Korean flank steak tacos, black beans, corn

The recipe for these tacos can be made with either short rib or flank steak, and we happened to have flank steak in the freezer. The meat is cooked in an Instant Pot or other pressure cooker, so it only takes a few minutes, then gets finished under a broiler. Along with the meat, there’s a cooking liquid that includes gochujang, honey. hoisin, soy, garlic, and a fe w other things I’m forgetting. Meanwhile, you also make a slaw with a rice vinegar dressing, salsa verde, and diced jalapenos. These are also topped with a little shredded cheese.

Everything was incredibly tasty, but I can see where short ribs would really shine in this recipe. The flank steak just doesn’t have as much richness from internal fat. Several different layers of flavor from the pepper sauce, the slaw, the meat, and the cheese made each bite interesting. Spicy, but not impossibly hot – the gochujang we have on hand is mild, but you could ratchet it up A LOT if you were so inclined. Black beans and corn maybe seem like they don’t really go with Korean tacos, but my wife doesn’t eat meat, so that what she put in her tacos, and they served as the requisite non-spicy side you need to have with spicy food. Looking forward to having these again soon.