Korean Beef Tacos

Doc Chey’s Noodle House is one of our favorite neighborhood restaurants. Doc Chey’s is the “brainchild” of Rich Chey who set out to “bring noodles to the people” when he opened the first Doc Chey’s in the Virginia Highland area of Atlanta in 1997. Their menu features Asian dishes influenced by China, Japan, Thailand, Korea, and Vietnam cuisines, and has something that appeals to every palate. We took the guys there when they were younger because they have kid-friendly menu items (high chairs, boosters, crayons, and special kid-friendly chopsticks didn’t hurt either!) We have been regular diners ever since.

Their Korean beef tacos are my addiction. Made with flank steak with Korean barbecue sauce, pickled vegetables, napa cabbage, scallions, and sesame seeds, they are absolutely irresistible. While I am not sure how they cook the steak to give it such a velvety texture, Rich Chey and his team shared their recipe for their Korean BBQ sauce (just in time for the July 4th weekend of grilling!!)

1 cup sugar
1 cup soy sauce
1/2 cup water
3 tablespoons white vinegar
1 1/2 cups Gochujang (Korean Red Pepper Paste)

Add all of the ingredients into a large mixing bowl and stir together using a whisk. Mix thoroughly to completely dissolve the sugar. Transfer to a storage container, label (it's a good idea to date it as well), and refrigerate. To serve, toss the cooked flank steak in the sauce then add to taco shells with the other ingredients.

*Gochujang is a fermented (and pungent) Korean condiment. Gochujang is available in Asian grocery stores. (Click here for a recipe for a homemade version if you are feeling brave.)