00:00guys today i'm gonna show you how to make a korean barbecue inspired taco that's gonna blow
00:06every mind at your cookout let's freaking go now the first step is to make our marinade we're gonna
00:12start with two tablespoons of melted butter make sure it's not hot when you put it in the bag we
00:17don't want to introduce any heat to our meat just yet don't be a pervert also we're gonna drop one
00:22third cup of dark brown sugar packed in there next we're gonna go one half cup of soy sauce
00:28one fourth cup of rice wine one fourth cup of sesame oil it can be light or dark i'm using
00:35light finally we're gonna rough chop two cloves of garlic and drop them in the bag as well
00:42we're gonna slosh that around in the bag a bit make sure it's good and mixed up
00:46and now in my previous bulgogi video i used a skirt steak but for this recipe i'm going to use
00:51a prime
00:51ribeye and into the bag we go with the steak we want to make sure that the marinade completely covers
00:57the steak which is why we're using the bag we're going to push the air out and just kind of
01:01let it
01:01do its thing now we want to marinate this steak for about two to four hours and then i almost
01:08forgot
01:08but we want to add about two to three tablespoons of gochujang sauce now we're going to reseal the bag
01:14we're going to throw in the refrigerator and we'll be back in about four hours
01:19four hours later i have my auto ignite set at 600 degrees and i'm going to throw that steak down
01:24on there
01:25and i'm going to let it sit there for three minutes and then after three minutes we're going to go
01:29ahead and flip it and we're going to continue to flip it every three minutes until we hit an internal
01:33temperature of 145 degrees now that our steak's done we're going to use the firebox over here
01:40as a flat iron and we're going to toast up our tortillas once you notice your tortillas start to
01:47bubble it's time to flip it so don't leave it on too long or it's going to get burnt
01:51i was fortunate enough to get this sick nakiri knife from kyoto knives and i'm going to use
01:56it to thinly slice some cucumber and radish to up the fresh of these tacos now this knife is an
02:02absolute monster not only is it beautiful damascus steel with an hrc of 58 to 60 hardness this knife
02:08outperforms other similar knives from other popular brands it's it holds its edge longer and it's easier
02:14to sharpen it's literally effortless to get paper thin slices and at less than a hundred dollars
02:20you need to head over to kyokunives.com and check this knife out they also got a bunch of other
02:25knives
02:25that are dope as hell as well now it's time to assemble our tacos we're going to take our tortillas
02:31and we're going to drop some of that spicy kimchi on top of them now if you're not into spice
02:36then get
02:36a non-spicy kimchi you definitely have options next we're going to thinly slice our ribeye and drop that
02:42meat right on top of that kimchi and i swear to god there better not be any meat in the
02:46kimchi jokes
02:47in the comments down below from there we're going to drop some radishes on top and we're just going
02:52to do a thin line like that we don't want it too much bite just enough to kind of break
02:57through the
02:57other fattier flavors there then it's time to drop some of that cucumber on top now this might seem like
03:03a weird combination for some of you guys but trust me the umami flavors and the breaking it up with
03:09that fresh and that the bite from the kimchi are all going to tie together really nicely
03:13and for our final step here we're going to salt base some sesame seeds right down on top of these
03:18tacos and now we're freaking done guys there is only one thing left to do and that is to taste
03:31the tacos
03:31i've already had a bite of the steak so i know it's good let's get a sample of this taco
03:38oh my god there is so much right with this the umami of the meat the bite of the kimchi
03:44the freshness
03:45of the cucumbers and the radishes and the tortilla of course ties it all together guys if you're not
03:50trying this on your grill i do not know what the hell you were doing with your life my friends
03:54but i'm
03:57just phenomenal it's super easy to make and it's going to pop your cookout right my friends give
04:03it a try man show people you have some classes your culture that you've been around the block a few
04:08times you know what i'm saying skullmortar.com hit like or hit like hit subscribe leave a comment down
04:13below appreciate you guys namaste friends peace out hey wait don't leave just yet before you go check
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04:24subscribe and we'll see you guys again soon with a brand new recipe
