Korean Barbecue Tacos with Pomegranate-Cucumber Kimchee

by Chef Peter Rukule

Total Prep Time

Over an hour

Servings

6 to 8

Degree of Difficulty

Medium

Ingredients

Barbecue Tacos:
1/4 cup juice from POM Wonderful Pomegranates or 1/4 cup POM Wonderful 100% Pomegranate Juice 
1 lb. flank steak 
1/4 cup low sodium soy sauce 
3 tablespoons sugar 
2 tablespoons rice wine vinegar 
1 tablespoon Sriracha sauce 
4 cloves garlic 
4 tablespoons fresh lime juice 
2 teaspoons sesame oil 
1/2 cup brown sugar 
6–8 tortillas 1 bunch cilantro, for garnish 
1–2 limes, sliced into wedges for garnish

Pomegranate-Cucumber Kimchee:
1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup POM Fresh Arils 
1 large English cucumber 
4 tablespoons rice wine vinegar 
3 tablespoons sweet chili sauce 
1 tablespoon sugar 
1 teaspoon honey 
3 cloves garlic 
1 tablespoon ginger, minced 
3 green onions, green and white 
1/2 small head radicchio, medium dice 
1 oz. water 
1 teaspoon red pepper flakes 
2 tablespoons chili powder

Preparation

Barbecue Tacos:
Prepare fresh pomegranate juice, if necessary.* Assemble all wet and dry ingredients in a bowl and whisk together. Pour over flank steak and marinate for a minimum of an hour. (Can be held overnight.) Remove flank steak from refrigerator and allow to come to room temperature when you start the outdoor grill, about 15 to 20 minutes prior to grilling. Grill flank steak until internal temperature reaches 140°F. Allow to rest for about 5 minutes and slice very thin against the grain. Reserve some of the cooking juices and drizzle back over cut flank steak.

Pomegranate-Cucumber Kimchee:
Prepare fresh pomegranate arils, if necessary.** Slice cucumbers very thin, preferably on a mandolin, and place in a bowl. Assemble remaining ingredients in a bowl and toss with cucumbers. Allow to sit for 45 minutes. (Can be prepared a day in advance to really enhance flavors.)

To Serve:
Grill tortillas until warm and crisp. Place a layer of thinly sliced flank steak on each tortilla. Add Pomegranate-Cucumber Kimchee on top and drizzle a small amount of Sriracha. Garnish with a sprig of cilantro and lime wedge.

* For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

** To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)