Korean Grilled Steak Tacos with Pineapple Salsa


4 people

Cooking Time

25 minutes

Total Time

25 minutes

  • For the pineapple gochujang salsa:

  • 2 cups pineapple

  • 2 tablespoons gochujang

  • 1 small onion, quartered

  • 1 teaspoon garlic, minced/grated

  • 1 teaspoon ginger, minced/grated

  • 1 lime, juice and zest

  • 2 tablespoons fresh parsley

  • 1 teaspoon toasted sesame oil

  • salt to taste

  • For the tacos:

  • 12 small corn tortillas, warmed

  • 1 pound beef strips

  • 2 cups pineapple, optionally grilled and sliced

  • 2 cups lettuce, shredded

  • 1 cup cucumber, sliced

  • 2 green onions, sliced

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    For the pineapple gochujang salsa:

    1. Puree everything in a food processor until smooth and set aside.

    For the tacos:

    1. In a large bowl, marinate the steak strips in ⅓ of the puree, in a fridge, for 2-8 hours.
    2. Shake off the excess marinade and cook uncovered in a skillet over medium-high heat, 10 to 15 minutes, until beef is as tender as you like and the mixture is thickened, stirring occasionally.
    3. Divide strips, pineapple, lettuce, cucumber, and onions among the tortillas.
    4. Drizzle the pineapple sauce over the tacos when serving.

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