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Serving size 4
Prep Time
Total Time


2 Tbsp reduced-sodium soy sauce1 Tbsp toasted sesame oil1 Tbsp packed light brown sugar1 Tbsp mirin (see Notes)1 Tbsp Korean chili paste (see Notes)2 clove garlic, minced12 oz skirt steak (see Notes), trimmed and cut into thirds8 oz shiitake mushroom, stemmed8 corn tortilla, warmed1 cup prepared kimchi (see Shopping Tip), drained and chopped1 cup shredded carrot2 scallion, cut into thirds and thinly sliced lengthwise


1. Preheat grill to medium-high.

2. Combine soy sauce, sesame oil, brown sugar, mirin, chili paste and garlic in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and cover to keep warm.

3. Grill steak 1 1/2 to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Grill mushroom caps until soft and charred around the edges, 1 to 2 minutes per side. Thinly slice the steak across the grain. Slice the mushrooms. Add the steak and mushrooms to the sauce and stir to combine.

4. To assemble tacos, divide the steak and mushrooms among tortillas. Top with kimchi, carrot and scallions.

Notes: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian section of the supermarket or at Asian markets. An equal portion of dry sherry or white wine with a pinch of sugar may be substituted.

Korean chili paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chilies, soybeans and salt. Find it in Korean or Asian markets or online from Annie Chun’s, a widely distributed national brand of Asian foods, recently launched its own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute, combine 2 tablespoons each white miso and Asian-style chili sauce, such as sriracha, and 2 teaspoons molasses.

Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.

Shopping Tip: Look for jars of kimchi near other refrigerated Asian ingredients or near sauerkraut or refrigerated pickles in well-stocked supermarkets or natural-foods stores.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 354 18%
  • Calories from fat 108 18%
  • Total Fat 12gm 27%
  • Sodium 649mg 24%
  • Total Carbohydrates 37gm
  • Fiber 6gm
  • Protein 24gm
  • Cholesterol 55mg 12%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Beef, Vegetable, Korean, Easy, Barbecue & Grilling, Fourth of July, Memorial Day

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