Korean BBQ Tacos
From luisascatering 13 years ago
- 30 to make
- Serves 30
Korean tacos are a fusion dish popular in California, often as street food, consisting of a Korean-style filling, typically bulgogi, placed on top of small traditional Mexican corn tortillas.Granted, Koreans have long eaten kalbi wrapped in lettuce leaves in a taco-like fashion but I really enjoyed this fusion twist!
Ingredients
- 3 pounds of flanken-style short ribs, about 3/4 inch thick shopping list
- 4-inch fresh corn tortillas, at least 30 shopping list
- ~ shopping list
- Kalbi marinade shopping list
- 1 cup soy sauce shopping list
- 1/2 cup water shopping list
- ¼ cup sugar shopping list
- ¼ cup honey shopping list
- 1 tablespoon sesame oil shopping list
- 3 cloves of fresh garlic, crushed shopping list
- 1/2 a bunch green onions, thinly sliced shopping list
- 1/2 an asian pear, mashed shopping list
- 1 tablespoon toasted sesame seeds shopping list
- ~ shopping list
- Kogi BBQ Sauce shopping list
- 3 tbsp sugar shopping list
- 2 tbsp gochujang (Korean fermented hot pepper paste *see note) shopping list
- 2 tbsp soy sauce shopping list
- 1 tablespoon rice vinegar shopping list
- Sriracha, to taste shopping list
- ~ shopping list
- pickled red onion shopping list
- 1 red onion, halved, thinly slices and rinsed shopping list
- 1 jalapeno, seeds & membrance removed, thinly sliced shopping list
- 4 tablespoons rice wine vinegar shopping list
- 2 tablespoons granulated sugar shopping list
- 2 tbsp cilantro, minced shopping list
- juice of 1 fresh lime shopping list
- Pinch or two of kosher salt shopping list
- ~ shopping list
- napa cabbage & Romaine Slaw with chili-Soy vinaigrette shopping list
- 2 cups napa cabbage, shredded shopping list
- 2 cups romaine lettuce, shredded shopping list
- 2 tsp soy sauce shopping list
- 2 tsp rice vinegar shopping list
- sugar, to taste shopping list
- 1 clove garlic, peeled and minced shopping list
- 1 small hot red chili pepper, seeded and thinly sliced shopping list
- 1 tsp minced fresh ginger shopping list
How to make it
- Kalbi Marinade:
- Combine all ingredients except meat in a bowl and mix well. In a one gallon ZipLoc bag or large baking dish/container, combine meat and marinade See Photo. Refrigerate 1 day or overnight, flipping over the bag a few times to ensure the marinade is distributed evenly.
- Kogi BBQ Sauce:
- Whisk together all the ingredients. Add Sriracha a few drops at a time to the sauce until it’s hot enough for you. If you have one, put sauce in a squeeze bottle to make taco assembly more efficient.
- Pickled Red Onion :
- Combine all ingredients in a bowl or in a container. Allow to sit in fridge at least 2 hours, stirring every so often. The onion will begin to soften and turn a beautiful magenta color.
- Napa Cabbage & Romaine Slaw with Chili-Soy Vinaigrette:
- Whisk together the soy, vinegar, garlic, sugar, chili, and ginger. Add to napa and romaine in large bowl. Toss until mixed well.
- Grilling Ribs and Assembly:
- Grill short ribs about 3-5 minutes per side on a really hot grill. See Photo
- Separate the kalbi meat from the bones and gristle. Cut the meat it into strips lengthwise, then turn 90-degrees and dicing the meat into a “brunoise” of kalbi, if you will. :) If you like the gristle, I’d separate that from the bones and dice it up too. Set the meat aside in a bowl until there’s enough meat to start making tacos en masse.
- Kalbi “brunoise”
- Heat a plancha or cast iron skillet over medium heat. Warm tortillas 30-45 seconds on each side and place in a tortilla warmer (or on plate covered with foil to keep warm).
- Start assembling the tacos by putting a little meat in the tortilla, then top with a bit of the slaw, a little pickled red onion and then drizzle a little BBQ sauce to finish. Don’t overstuff the taco or else it will too hard to pick up and eat.
- *gochujang can be found in asian markets. Most regular grocery stores carry the mainstream Annie Chun brand: http://www.anniechun.com/our-food/gochujang-sauce
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