Korean Tacos with Beef Cooked Just Right

Here's Take 2 of the Korean Tacos. I thawed some of the Korean Marinated Flank Steak I had in the freezer and made a new batch of the Spicy Slaw, the majority of which I ate standing in the kitchen right out of the mixing bowl like a slaw hound.

The flank was broiled for the 8 minutes I suggested in the earlier post and it came out just right for me. It was perfectly medium rare and so wonderfully delicious.

Still, I'd opt for bulgogi in the tacos as the flank just didn't have enough caramelization. I could've fried the broiled pieces in a pan, but that might make the beef tough. Maybe I'll try it anyway.