Korean Barbecue Tacos with Pomegranate-Cucumber Kimchee

  • Yield 6 to 8 servings


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



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