Speedy Korean-Style Gochujang Beef Rump Tacos
with Cos Salad, Kimchi & Garlic Aioli
- Eggs
- Soy
- Wheat
- Gluten
- Milk
- May contain traces of allergens
Winner, winner, Korean dinner – this Asian take on tacos combines silky garlic aioli, kimchi and a fresh salad. Tender beef rump are marinated in soy sauce and gochujang and truly make this dish sizzle!
Ingredients
1
Baby Cos Lettuce
300 g
Beef Rump
1
Carrot
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Garlic Paste
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Finely chop garlic. • In a medium bowl, combine garlic, the soy sauce and the honey. Add beef rump and toss to coat. Set aside to marinate. TIP: If you have time, marinate beef for at least 15 minutes to enhance flavour and increase tenderness.
• Grate carrot (see ingredients). • Thinly slice cucumber into strips. • Shred baby cos lettuce (see ingredients). • In a second medium bowl, combine carrot, cucumber and lettuce. Season with salt and pepper and toss to coat. Set aside. Little cooks: Join the fun by tossing the salad!
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Remove from heat, then add gochujang and a splash of water, tossing beef to coat. Transfer to a plate to rest.
• Slice beef. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Spread some garlic aioli over the tortillas and top with salad, Korean-style beef rump and plant-based kimchi. Enjoy! Little cooks: Take the lead and help build the tacos!
