Napa Cabbage & Romaine Slaw with Chili-Soy Vinaigrette
2 cups Napa cabbage, shredded
2 cups Romaine lettuce, shredded
2 tsp soy sauce
2 tsp rice vinegar
sugar, to taste
1 clove garlic, peeled and minced
1 small hot red chili pepper, seeded and thinly sliced
1 tsp minced fresh ginger
How to make it
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 [Photo23919]. 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. [Photo23920]
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.
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