Yukgaejang Birria Tacos (Mexican × Korean)

Method

1. Rinse the brisket and put it in a 20 cm pot with the measured water, onion, garlic and bay leaves. Boil over high heat for 10 min, skimming off the foam, then reduce to medium-low heat, set the lid ajar and simmer for 1 h 15 min, until it pulls apart easily with a fork.

   Add in this stepBeef brisket, in one piece 300 gWater 1.2 LOnion 100 gGarlic cloves, whole 5Bay leaves 1

   high heat→medium-low heat

2. Lift out the beef and shred it with two forks. Strain the broth and discard the onion, garlic and bay leaves.

3. Put the oil, chilli flakes, cumin and oregano in a 20 cm pot and stir over low heat for 1 min until fragrant. Add the gochujang, leek, soup soy sauce and strained broth and simmer over medium heat for 10 min to make a fiery red consommé.

   Add in this stepNeutral oil 1½ tbspKorean chilli flakes (gochugaru) 1½ tbspGround cumin ½ tspDried oregano ½ tspGochujang 1 tbspKorean leek (daepa) or spring onions, sliced diagonally 80 gKorean soup soy sauce (guk-ganjang) 2 tsp

   low heat→medium heat

4. Put the shredded beef in a small pan, pour over 3–4 ladles of the consommé and cook over medium-low heat for 5 min, until the meat has soaked up the sauce.

   medium-low heat

5. Heat a 26 cm pan over medium-high heat. Dip a tortilla on both sides into the red fat floating on the consommé, lay it in the pan, cover one half with cheese and beef and fold it over. Cook for 4 min in total, turning, until crisp outside and the cheese has melted. Work 2–3 tacos at a time.

   Add in this stepCorn tortillas (15 cm) 6Monterey Jack or mozzarella, grated 80 g

   medium-high heat

6. Pour the remaining consommé into cups and top with red onion and coriander. Dunk the tacos in the consommé and squeeze over lime as you eat.

   Add in this stepRed onion, finely chopped 40 gCoriander leaves, chopped 2 tbspLime, cut into wedges 1