Korean Tacos

• Marinade
• 1/4 cup chili garlic paste
• 1/4 cup white vinegar
• 1/4 cup sugar
• 2 tsp sesame oil
• Generous splash of white wine
• 1 lb sirloin cut into 1/4" to 1/2" thick strips (this also works with chicken)
• sesame seeds - while grilling
• Slaw
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1 tsp sesame oil
• 1 tsp Schricha sauce (or other oriental hot sauce)
• 2 cups shredded cabbage
• 1/2 cup diced sweet onion
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• small soft corn tortillas

1. Combine meat and marinade ingredients in a sealable plastic bag and refrigerate 2 to 8 hours
2. Mix the dressing for the slaw by whisking the soy, vinegar, sugar, sesame oil and Schricha together. Toss the cabbage, onions and cilantro together in a bowl with the dressing. Grill the meat (we used a grill basket) until done to your liking and lightly sprinkle with sesame seeds while grilling. We got it close to medium well so the sugar caramelizes. Place meat on the tortilla, top with the slaw and garnish with a little Schricha if you want a little more heat.

marinade, chili garlic, white vinegar, sugar, sesame oil, generous, sirloin, sesame seeds while grilling, soy sauce, white vinegar, sugar, sesame oil, sauce, cabbage, sweet onion, green onions, cilantro, corn tortillas

Taken from www.epicurious.com/recipes/member/views/korean-tacos-50095482 (may not work)