Introduce new flavors and excite patrons with a taco to remember – pile McCormick Culinary® Korean BBQ Gochujang Style Seasoning marinated beef, crunchy slaw, and Korean BBQ aioli on crisp wonton shells for a twist on a familiar favorite. Sweet and spicy, our distinctive Seasoning makes it easy to add new flavor profiles to your menus.
Ingredients
- Korean BBQ Beef
- 1 sirloin steak, thin sliced
- 1/2 Korean BBQ Gochujang Style Seasoning
- 3 green onions, sliced
- 2 brown sugar
- Napa Cabbage Slaw
- 2 cups napa cabbage, julienned
- 1 cup rainbow carrots, cut into matchsticks
- 1 cup asian pear, cut into matchsticks
- 2 tablespoons cilantro, fresh, chopped
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon ginger, grated
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon kosher salt
- Wonton Taco Shells
- 8 each eggroll wrappers cut into 5-inch circles
- Korean BBQ Aioli
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon Korean BBQ Gochujang Style Seasoning
- 2 tablespoons water
Nutrition Information
(per serving)
Introduce new flavors and excite patrons with a taco to remember – pile McCormick Culinary® Korean BBQ Gochujang Style Seasoning marinated beef, crunchy slaw, and Korean BBQ aioli on crisp wonton shells for a twist on a familiar favorite. Sweet and spicy, our distinctive Seasoning makes it easy to add new flavor profiles to your menus.
Key products
Instructions
Korean BBQ Beef
- Combine all the marinade ingredients in a bowl and whisk to combine. Add the beef and allow to marinade for at least 4 hours or overnight.
- In a large pan over medium high heat, add oil and sear the beef with the marinade. Once beef is fully cooked and caramelized, remove and continue to reduce marinade until glossy. Chop the beef into small pieces and add the reduced marinade and hold hot for service.
Napa Cabbage Slaw
- In a bowl, whisk together lime juice, ginger, rice wine vinegar, and salt. Add the remaining ingredients and toss well to evenly coat. Refrigerate for service.
Wonton Taco Shells
- Place the cut eggroll wrappers into a taco frying basket and fry until golden brown. Hold for service.
Korean BBQ Aioli
- Combine Kewpie mayonnaise with seasoning and whisk to combine. Adjust consistency with water as needed.
Service
- Add 2 oz of beef per taco shell, top with napa cabbage slaw and drizzle with Korean BBQ aioli. Serve immediately.
