Korean-Style Beef Kebabs with Tortillas

Instructions

1. 1

   Finely chop the onion, mince the garlic, grate the ginger and thinly slice the green onion. Use eight flour tortillas, each approximately 20 cm across and weighing 40 g.

2. 2

   In a small serving bowl, whisk together 20 ml soy sauce, 5 ml sesame oil, the barbecue sauce, rice vinegar, brown sugar and white pepper until the sugar dissolves. Set aside.

3. 3

   In a mixing bowl, combine the ground beef, remaining 20 ml soy sauce, remaining 5 ml sesame oil, gochujang, onion, garlic, ginger and green onion. Mix just until evenly combined, then firmly shape into eight compact kebabs, approximately 8 cm long and 3.5 cm thick.

4. 4

   Heat a heavy 30 cm frying pan over medium heat for 2 minutes. Warm the tortillas individually in the dry pan for 15–20 seconds per side, about 4–5 minutes altogether. Stack the warm tortillas inside a kitchen towel.

5. 5

   Add the canola oil to the pan and heat over medium-high heat for 1 minute. Add all eight kebabs in a single layer with small gaps between them. Brown for 2 minutes, then reduce the heat to medium.

6. 6

   Cook for another 12–14 minutes, turning every 2–3 minutes to brown the sides. Check the thickest kebabs with an instant-read thermometer inserted sideways into the center; they must reach 71°C/160°F. Transfer them to a plate.

7. 7

   Serve each person two kebabs with two warm tortillas and one-quarter of the sauce. Break the kebabs into pieces inside the tortillas and spoon the sauce over them.