Teriyaki Corned Beef & Cabbage Kim Chee Tacos

2 cup cooked corned beef (leftovers work great)
½ cup soy sauce
½ cup sugar
2 tbsp. mirin
1 tbsp. oil
1 small onion (slivered)
salt
12 6″ soft corn or flour tortillas
1 ½ cup cabbage kim chee (roughly diced)
1 cup cheddar or jack cheese
1 stalk green onion (diced)

Cut corned beef into 1″ pieces, or bite-size cubes. Mix the soy sauce, sugar, and mirin into a sauce and set aside. Heat a frying pan on medium-high heat. When hot, add oil, onions and a pinch of salt and stir-fry 5 to 10 minutes until cooked. Remove onions from the pan and set aside. Reheat the pan and when hot, add corned beef pieces. Add in the sauce and stir-fry 2 to 3 minutes, until the sauce starts to thicken and coat the meat. Remove from pan. Heat tortillas, if necessary, then assemble tacos by layering corned beef, onions, kim chee, and cheese on top. Sprinkle with green onions to garnish.

Note: If corned beef is extra salty, add less sauce when stir frying.

Recipe By:

Chef Joanne Chang

Prep + Cook Time:

25 mins

Serving Size:

10 tacos

As featured in…

Feb. 29, 2012 Coupon Book