Korean Tacos With Quick Pickled Carrots

Quick Pickled Carrots: – 3 tbsp (45 ml) fresh lime juice – 1 tbsp (15 ml) low-sodium soy sauce – 1 tsp light brown sugar – 2 tsp grated fresh ginger – ¼ small red onion, thinly sliced – ½ small red chili pepper, thinly sliced – 1 medium carrot – ½ bartlett pear, cut into matchsticks


Tacos: – 2 tbsp (30 ml) canola oil, divided – ½ tsp kosher salt divided – 8 small tortillas – ½ tsp sesame seeds, optional – Chopped fresh cilantro, for serving (optional) – Lime wedges, for serving


To prepare tacos: For optimal results, thaw the beef in the freezer for a minimum of 25 minutes and a maximum of 1 hour prior to slicing.

Combine the soy sauce, sesame oil, brown sugar, ginger, garlic, pear, onion, and chile pepper in a large resealable plastic bag.

Very thinly slice the beef; if it is still soft, return it to the freezer. Shake the contents of the plastic bag to combine. 

Allow to chill for a minimum of 30 minutes and a maximum of overnight.

Concurrently, prepare the expeditiously pickled carrots: Brown sugar, soy sauce, and lime juice are combined with a whisk in a medium basin. 

After incorporating the ginger, combine it with the onion and chili pepper.