KOREAN BEEF & CORN SOFT TACOS

PREP + COOK TIME 40 MINUTES (+ STANDING & REFRIGERATION) SERVES 4

Dairy-free, protein rich, high fibre 6 wombok leaves (450g), trimmed,

cut into large pieces 2 tablespoons sea salt flakes 2 tablespoons rice vinegar 2 teaspoons korean chilli paste 2 tablespoons rice malt syrup 1 teaspoon sesame oil

½ medium brown onion (75g),

grated coarsely

2 cloves garlic, grated finely

¼ cup (60ml) soy sauce

¼ cup (60ml) rice malt syrup, extra 1 tablespoon sesame oil, extra

750g beef flank (skirt) steak,

butterflied to 1.5cm thick

2 corn cobs (800g), trimmed, husks

and silks removed

1 large avocado (320g), sliced thinly 8 x 15cm corn tortillas

(200g), warmed micro herbs, to serve (optional)

1 To make the spicy kimchi, wash wombok, then toss with salt in a colander. Place colander over a bowl; stand for 30 minutes. Rinse wombok well to remove the salt; pat dry with paper towel. Combine rice vinegar, chilli paste, syrup and oil in a large bowl. Add wombok; toss well to coat. Set aside.

2 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. 3 Cook corn on an oiled grill plate (or grill or barbecue) over high heat, turning occasionally, for 10 minutes or until lightly charred. Remove from heat. When cool enough to handle, cut kernels from cobs.

4 Drain steak; discard marinade. Cook the steak on an oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side for medium-rare or until cooked to your liking. Remove from heat; rest, covered, for 5 minutes.

Slice thinly.

5 Divide spicy kimchi, corn, avocado and steak among tortillas; top with micro herbs, if using.