">

KOREAN BBQ TACOS

INGREDIENTS

  • Korean BBQ Short Ribs:
  • 3-pound Beef Flank Short Ribs
  • 1 cup Soy sauce
  • 1/2 cup Brown sugar
  • 1/3 cup Mirin
  • 1/4 cup Sesame Oil
  • 6 cloves Garlic
  • 6 s Scallions
  • 2 teaspoons fresh garlic, peeled
  • Korean Slaw:
  • 3 cups Napa cabbage
  • 1 cup Daikon
  • 1 cup fresh mung bean sprouts
  • 6 s Scallions
  • 3 tablespoons Fresh Cilantro
  • 1 Lime
  • 2 tablespoons Soy sauce
  • 1 tablespoon Mirin
  • 1 tablespoon Sriracha
  • 1 tablespoon Extra virgin olive oil
  • For Assembly:
  • 10-15 s Corn tortillas
  • Sriracha

DIRECTIONS

  • 1
  • Begin by cutting off excess fat and the membrane under the bone from the short ribs
  • Place in a large flat dish or in a zip-top bag. 2
  • In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions, and ginger
  • Reserve 1/2 cup of sauce and store in an airtight container in the refrigerator. 3
  • Pour the rest of the sauce over the short ribs, ensuring all ribs are covered
  • Seal tightly and allow to marinate in the refrigerator for up to 24 hours. 4
  • Place Napa cabbage, daikon, sprouts, scallions, and cilantro together in a medium to a large bowl. 5
  • In a small bowl, whisk together lime juice, soy sauce, mirin, and sriracha. 6
  • Slowly whisk in olive oil. 7
  • Pour dressing over vegetables and toss to coat
  • Store covered in the fridge until ready to serve. 8
  • Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick
  • Place in a serving bowl to drizzle on tacos. 9
  • Heat your grill to 550° F
  • The intent here is to flash cook the meat while simultaneously caramelizing the marinade. 10
  • Place your short ribs on the grill
  • Cook for three minutes and flip
  • Cook an additional three minutes, wrap in foil, and set aside. 11
  • Lower grill heat to medium
  • Place corn tortillas on the grill
  • Flip after 45 seconds
  • Grill for another 45 seconds and remove. 12
  • Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw, and extra sriracha to match your tastes.

 

NUTRITION INFO

  • Singular Yield Unit: 1 Serving (758g)
  • Total Calories: 716.00
  • Total Fat: 34.09
  • Calories From Fat: 307.00
  • Total Fat Pct: 0.45
  • Sat Fat: 11.63
  • Sat Fat Pct: 0.58
  • Mono Fat: 14.00
  • Poly Fat: 4.21
  • Trans Fat: 4.24
  • Cholesterol: 95.25
  • Cholesterol Pct: 0.29
  • Sodium: 139.40
  • Sodium Pct: 0.05
  • Potassium: 2,869.73
  • Potassium Pct: 0.76
  • Total Carbs: 66.72
  • Total Carbs Pct: 0.20
  • Dietary Fiber: 10.36
  • Dietary Fiber Pct: 0.41
  • Sugar: 56.36
  • Protein: 41.19
  • Protein Pct: 0.59

Leave a Reply