Korean Barbecue Tacos with Pomegranate-Cucumber Kimchee

  • Yield: 6 to 8 servings


Barbecue Marinade and Steak:
1/4cup pomegranate juice
1/4cup low-sodium soy sauce
3tablespoons sugar
2tablespoons rice wine vinegar
1tablespoon Sriracha sauce
4 garlic cloves
4tablespoons fresh lime juice
2teaspoons sesame oil
1/2cup brown sugar
1pound flank steak
Pomegranate-Cucumber Kimchee
1/4cup fresh pomegranate arils
1large English cucumber, thinly sliced
4tablespoons rice wine vinegar
3tablespoons sweet chili sauce
1tablespoon sugar
1teaspoon honey
3 garlic cloves
1tablespoon ginger, minced
3 green onions, green and white
1/2small head radicchio, medium dice
1ounce water
1teaspoon red pepper flakes
2tablespoons chili powder
6 to 8 tortillas
Siracha sauce
1bunch cilantro, for garnish
1 to 2 limes, sliced into wedges for garnish


  1. Barbecue Marinade: Combine all marinade ingredients. Pour over flank steak and marinate for a minimum of 1 hour in the refrigerator. (Can be held overnight.)
  2. Remove flank steak from refrigerator and allow to come to room temperature. Heat grill. Grill flank steak until internal temperature reaches 140F.  Allow to rest about 5 minutes and slice very thin against the grain.
  3. Pomegranate-Cucumber Kimchee: Combine all ingredients in a bowl. Allow to sit for 45 minutes. (Can be prepared a day in advance to really enhance flavors.)
  4. To assemble, grill tortillas until warm and crisp. Place a layer of thinly sliced flank steak on each tortilla.  Add Kimchee on top and drizzle a small amount of Sriracha. Garnish with a sprig of cilantro and lime wedge.
Recipe by Peter Rukule, Executive Chef and General Manager, The Orchard at POM Wonderful, Los Angeles, Calif. / POM Wonderful