Korean BBQ Tacos
Korean BBQ tacos have been a street food phenomenon since food trucks started drawing hundreds to street corners. Korean BBQ's popularity spawned a blatant knock-off, inspired others to start their own mobile food ventures, and compelled other Korean establishments to add Korean tacos to their menus,
Korean BBQ Tacos
INGREDIENTS AND RECIPES
4-5 pounds of flanken-style short ribs
4-inch corn tortillas, 1 bag (at least 40)
(for 4-5 lbs of short ribs)
1½ cups Aloha shoyu
¼ cup sugar
¼ cup honey
¼ cup sesame oil
8-10 cloves of fresh garlic, crushed
6 large green onions, roughly chopped
1 Asian or Korean Pear (½ roughly chopped, ½ sliced then mashed by hand)
Toasted sesame seeds
Kogi BBQ Sauce
3 tbsp sugar
2 tbsp gochujang (Korean fermented hot pepper paste)
2 tbsp Aloha shoyu
2 tsp sesame oil
1 tsp rice vinegar
Sriracha to taste (optional)
adapted from Tasty Eats at Home
½ red onion, minced
1 tsp rice wine vinegar
1 tbsp cilantro
Juice of 1 lime
Pinch or two of salt
Napa/Romaine Slaw with Chili-Soy Vinaigrette
dressing recipe from The New York Times
2 cups Napa cabbage, shredded
4 cups Romaine lettuce, shredded
¼ cup Aloha shoyu
2 tsp rice vinegar
1 clove garlic, peeled and minced
2 small jalapenos, seeded and minced
1 tsp minced fresh ginger
Combine all ingredients except meat in a bowl and mix well. In a one gallon ZipLoc bag, combine meat and marinade. Let sit for 24-36 hours, flipping over the bag every 12 hours or so to ensure the marinade is distributed evenly.
Kogi BBQ Sauce
Whisk together all the ingredients. If desired, add Sriracha a few drops at a time to the sauce until it’s hot enough for ya. :) If you have one, put sauce in a squeeze bottle to make taco assembly more efficient.
Cilantro Onion Relish
Add onions and rice wine vinegar in a bowl. Allow to sit for about 5-10 minutes. Drain and rinse. Add rest of ingredients to onions and stir to combine.
Napa/Romain Slaw with Chili-Soy Vinaigrette
Whisk together the soy, vinegar, garlic, jalapenos and ginger and set aside. Combine Napa and Romaine in a bowl until mixed well. You should have a nice green/white color contrast. For best results, divide slaw into batches and dress each batch as needed so that the greens don’t get soggy.
1.Grill short ribs about a minute per side on a really hot grill.
2.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 lightly oiled cast iron skillet over medium heat. Toast tortillas 30-45 seconds on each side and set aside. Working with a partner or two in an assembly line works great here so tacos can be made right after toasting.
Start assembling the tacos by putting a little meat in the tortilla, then top with a bit of the cilantro-red onion relish, a little slaw, a little more cilantro-onion relish, and then drizzle a little BBQ sauce to finish. We eyeballed all of these amounts, but don’t overstuff the taco or else it will too hard to pick up and eat. You can arrange about eight tacos per plate.
There are no nutritional values recorded for this recipe.