Korean beef and corn soft tacos
6 napa cabbage leaves (450g), trimmed and cut into large pieces
2 tbsp rice vinegar
2 tsp korean chilli paste
2 tbsp rice malt syrup
1 tsp sesame oil
1/2 medium brown onion, coarsely grated
2 cloves garlic, finely grated
4 tbsp soy sauce
4 tbsp rice malt syrup, extra
1 tbsp sesame oil, extra
750g beef flank (skirt) steak, butterflied to 1.5cm thick
2 corn cobs, trimmed, husk and silk removed
8 tortillas, 6-inch each, warmed
1 large avocado, thinly sliced
Micro herbs, to serve
To make kimchi, wash the cabbage then toss with salt in a colander. Place colander over a bowl; stand for 30 mins. Rinse the cabbage well to remove the salt. Pat dry with paper towel. Combine rice vinegar, paste, syrup and oil in a large bowl. Add cabbage, toss well to coat. Set aside.
Meanwhile, combine onion, garlic, soy sauce, extra syrup and extra oil in a medium bowl; season.
Add steak; mix well to coat. Cover; refrigerate for 1 hour. Cook corn on an oiled grill plate (or grill or barbecue) over high heat for 10 mins, turning occasionally, or until lightly charred. Remove from heat. When cool enough to handle, cut kernels from cobs.
Drain steak; discard marinade. Cook steak on an oiled grill plate (or grill or barbecue) over medium-high heat for 3 mins each side for medium rare or until cooked to your liking. Remove from heat; rest, covered, for 5 mins. Slice thinly.
Divide spicy kimchi, corn, avocado and steak among tortillas; top with micro herbs.