1. For the steak: Place the beef in a large container. In a small bowl, combine the soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and pepper flakes. Pour the marinade over the beef and refrigerate overnight for best results.
2. Transfer the beef and marinade to a slow cooker. Cover and cook on low for 8 hours, until the meat is very tender and easily shreds with 2 forks. Reserve 1⁄4 cup of the liquid from the slow cooker and discard the rest. Transfer the meat to a cutting board, shred with 2 forks, and return it to the slow cooker with the reserved liquid.
3. For the slaw: In a medium bowl, combine the cucumber, carrots, vinegar, sesame oil, and salt.
4. For the tacos: Heat the tortillas by putting them over a gas flame for 30 to 60 seconds per side (or microwave them). Place 2 tortillas on each of 6 plates. Divide the lettuce among the tortillas and top each with 1⁄4 cup beef, 1⁄2 teaspoon gochujang, and 1⁄4 cup slaw. Divide the scallion among the tacos and serve with lime wedges on the side.
Tommy thinks I could open up my own Korean taco truck with this recipe—it’s that good! Madison and Karina also love this dish, though they prefer theirs as rice bowls. I switch it up each time I make it. For best results, I marinate the meat overnight. If I’m making it for the kids, I use only 1⁄4 teaspoon crushed red pepper flakes.
Gochujang is a savory, sweet, and spicy red chile sauce that is a must-have in Korean cuisine. It’s thick, so it usually needs to be thinned out to make a sauce. Annie Chun’s makes a ready-made version; look for it in the Asian aisle in most supermarkets. If you can’t find it, substitute with Sriracha sauce.
Recipe by Gina Homolka of skinnytaste