Kalbi Tacos

• Kalbi Steak Marinade
• 1 cup soy sauce
• 3/4 cup light brown sugar
• 6 Tbsp. hoisin sauce
• 6 Tbsp. red wine
• 3 Tbsp. HEINZ Distilled White Vinegar
• 3 Tbsp. gingerroot, grated
• 3 Tbsp. garlic, chopped
• boneless beef sirloin steaks, thinly sliced, cut into 1/2-inch pieces
• Gochujang Philly Sauce
• 3 cups PHILADELPHIA Whipped Cream Cheese
• 1/2 cup milk
• 3 Tbsp. gochujang (Korean red pepper paste)
• Assembly
• 96 each corn tortillas
• 3 cups kimchee, drained, chopped
• 1 cup scallions, chopped
• 1 cup fresh cilantro, chopped
• 3 cups fried pork skins, chopped

1. Kalbi Steak Marinade: Mix ingredients until sugar is dissolved; pour over meat.
2. Refrigerate at least 4 hours or overnight to marinate.
3. Gochujang Philly Sauce: Whisk ingredients until blended.
4. Pour into a squeeze bottle.
5. Refrigerate until ready to use.
6. For each taco: Cook 2 oz.
7. marinated steak on hot flat-top griddle, searing and turning until done.
8. Heat 2 tortillas on griddle.
9. Stack tortillas, then fill with steak, 1 Tbsp.
10. each kimchee and Gochujang Sauce, 1 tsp.
11. each scallions and cilantro, and 1 Tbsp.
12. pork skins.
13. Serve 2 tacos per serving.

marinade, soy sauce, light brown sugar, hoisin sauce, red wine, white vinegar, gingerroot, garlic, beef sirloin, sauce, philadelphia whipped cream cheese, milk, gochujang, corn tortillas, kimchee, scallions, fresh cilantro, pork skins

Taken from www.kraftrecipes.com/recipes/kalbi-tacos-182770.aspx (may not work)