Korean Fajitas

Fajitas but make them Korean

I recently reviewed the cookbook Hot Sheet, by Olga Massov and Sanaë Lemon. I really love this book. I mean if you can reduce the number of pans you use and bowls for prepping, who wouldn’t? I made the recipe of Gochujang Steak Fajitas, with just a few changes. It Wass a hit and I wanted to share it here with you.

I personally don’t like cumin. For me it seems to overpower all the other flavors, so I eliminated it. I also did not serve with the Kimchi but that is something that you can easily do.  It even comes ready made these days.

What I love about this recipe is that it is sweet and spicy. The heat in the recipe is subtle and comes a little later in the bit. You can adjust the heat as you like by adding less or more gochujang. Let me know what you think.

Korean Fajitas
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Korean Fajitas

This recipe is an adapted version of a recipe found in Hot Sheet
Course: Middles
Cuisine: Korean, Mexican
Keyword: fajitas, skirt steak, spicy
Servings: 4 people


  • 2 Tbs. Gochujang
  • 3 Tbs. Avocado Oil
  • 1 Tbs. Dark Brown Sugar
  • 1-1/2 tsp. Kosher Salt
  • 1/2 tsp. Ground Coriander
  • 1/2 tsp. Ground Black Pepper
  • 1 Lb. Skirt Steak, sliced thinly across the grain
  • 1 each Green, Yellow and Red Bell Pepper
  • 1/2 Lg. Red Onion
  • 8 Fajita Sized Tortillas
  • Lime wedges, for serving
  • Sour Cream, for serving
  • Extra Sauce, for serving


  • Preheat the broiler. Place a sheet pan on the top rack and preheat pan as well.
  • In a bowl that will be big enough to hold the marinade and sliced steak, whisk together the gochujang, 1 Tbs. of oil, brown sugar, 1 tsp. kosher salt, coriander and 1/2 tsp. of black pepper.
    Add sliced steak and toss to combine. Set aside.
  • Slice the bell peppers and onion into 1/4" slices and place in a bowl.
    Drizzle with remaining oil and season with remaining salt & pepper.
    Toss to combine.
  • CAREFULLY, remove hot sheet pan from oven. Spread vegetables, in a single layer onto pan.
    Broil for 5-8 minutes. You want a nice caramelization on then veggies. But be sure to check on them. They can burn quickly.
  • Again carefully remove pan from oven and add the steak to half the pan, in a single layer and place back in oven for another 5-10 minutes to desired doneness. I like medium so about 7 minutes.
    While the steak is cooking, wrap tortillas in foil and put on rack beneath steak and veggies.
  • Serve fajitas with lime wedges, sour cream and extra sauce.

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