BBQ beef Korean tacos with green bean and potato salad

Zippy Asian flavors, tortillas, and fresh, crunchy toppings, paired with a back-to-basics salad.

Korean BBQ Tacos


  • 1-2 packages 6 inch flour tortillas. Warm in the oven wrapped in a towel and foil or on low in the microwave wrapped in a towel.
  • 1 1/2 lbs beef skirt or flank steak
  • 1/2 cup ketchup
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 Tbsp hot sauce (use your favorite and more or less as you like
  • 2 tsp grated ginger
  • 1 tsp garlic minced (about 1 clove)
  • 2 tsp chili powder
  • Juice of 1 lime
  • 2 tsp sesame oil


  • Green Cabbage thin sliced
  • Cucumbers , sliced into thin half moons, dressed with a little vinegar and salt
  • Tomatoes, diced
  • Cilantro small sprigs
  • Quartered limes


  1. Combine all the marinade ingredients in a bowl and mix well.
  2. Dip beef into marinade and let sit for several hours.
  3. Heat grill (or broiler) and grill or roast beef until medium rare.
  4. Reserve any leftover marinade and heat in a small pan to boil then use as sauce in tacos.


  1. Slice the cooked beef and arrange on platter with other topping ingredients.
  2. Build your own taco using topping ingredients. Spoon any cooked leftover marinade / sauce on top.


Potato Green Bean Salad


  • 1 1/2 lb potatoes (small red skin or small yellow skin are good)
  • 1/2 lb green beans, ends picked off and broken or sliced into 2 inch long pieces
  • 1/4 cup red onion, sliced thin
  • 1 Tbsp red or white wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 avocado, pulp removed and diced or smashed
  • Juice of 1 lime
  • 1/8 teaspoon black pepper
  • Optional – 1 Tbsp whole grain mustard


  1. Cook potatoes in water to cover until soft in the middle when a knife is inserted.
  2. When done drain and let cool until cool enough to handle.
  3. Cut potatoes into 1/2 inch pieces.
  4. In a separate pot cook the green beans for 1 minute. Drain and let cool.
  5. Combine the cooked and cut potatoes, green beans, thin sliced red onion, salt, pepper, oil and vinegar in bowl (add mustard too if using). It is best to mix while all are still warm so flavors combine well.
  6. Serve at room temperature or chilled.


Blueberry Bread Pudding

Great for using up leftover bread. Frozen fruit works especially well for this or other seasonal fruit as like apples, strawberries or pears.


  • 6 cups bread (leftovers are best) Save and keep refrigerated until ready to use.
  • 1 quart milk
  • 8 eggs
  • 1/2 cup sugar
  • 1 1/4 cup frozen blueberries ( or other fruit as desired)
  • 1 1/2 tsp vanilla extract


  1. Cut or tear the bread into 3 inch pieces.
  2. Toast the bread for 6 -8 minutes in a 350⁰ F oven.
  3. In large bowl combine the eggs, milk, vanilla and sugar. Mix well.
  4. Add the bread pieces and the fruit to the egg / milk mixture and fold together and let soak for 1 hour.
  5. Transfer the bread pudding mixture to a 9 x 13 baking dish or a round 8-9-inch diameter 4-inch deep baking dish.
  6. Cover the dish foil and bake in 350 oven for 50 minutes or until the custard has set and the pudding is just firm to the touch.
  7. Remove from oven and let cool before serving.
  8. Serve with your favorite ice cream or whipped cream.