Variations on Korean Tacos

Korean Beef Tacos

Step 1: Flank Steak Marinade

3-4 lbs meat (I usually buy a package of two flanks at Costco - which is between 3-4.5 lbs this is enough marinade for that.)

• 1/2 cup soy
• 1/2 cup white sugar
• 1/2 cup water
• 1/4 cup sesame oil
• 1/4 cup sake
• 2 tablespoons chopped garlic (or more if you like it more garlicky)
• 1 tablespoon sesame seeds
• 1 teaspoon black pepper

1 bunch of scallions, washed and rinsed well. (This will be simply added in between the beef later for the final layer of flavor. I used to chop scallions into the marinade, but would end up with too many charred bits of scallion which just wasn't that appetizing. If you have no scallion, feel free to throw in some white onion wedges in with the beef after marinating.)

Set aside scallions and meat. Mix everything else together in a large bowl (marinade ingredients.)

Quickly rinse the meat (this is a Korean thing as my mother always insist that it all needs to be rinsed JUST IN CASE...of what I'm unclear. I do believe in rinsing kalbi for sure because shards of bone often end up on the meat and washing that away is a good thing.)

Lay the flank down on a cutting board. It is a pretty wide flap of meat, and it will be hard to maneuver on the bbq in this form. Cut in half ALONG the grain - down the center, and you will have two halves.
Dunk each piece of steak into the marinade, making sure to submerge it and coat all sides of it. (I wear a disposable glove because sesame oil and soy sauce makes your hand smell forever.) Remove from marinade and place into storage container.

Layer in green onions as you place in the flank. Continue until all flank is marinated. Pour remaining marinade on top.

Marinate at least 8 hours or overnight if possible. I personally have found that a 24 hour soak yields the best flavor. If you are planning to freeze, you can allow it to soak and then portion off what you want into ziploc bags OR immediately put into bags and freeze. Try and put a bit of marinade into each bag when freezing. I generally freeze after I've cooked a batch only because people eat more than I expect them to - and I always end up freezing less than I would have.

You can grill it in the bbq (our family favorite) or broil it in the oven for about 12-15 minutes, depending on your preference for rare, medium or well.

Step 2: Ginger Cabbage Slaw

• 6 cups of cabbage, shredded. (about 1/2 a head of a good sized cabbage)
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of scallions chopped

Dressing

• 1/4 cup vegetable oil
• 1/4 cup rice vinegar
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon grated fresh ginger
• Pepper to taste

Whisk ingredients of dressing all together. Place the cabbage, onions and scallions in a bowl. 15 minutes before serving, pour dressing over salad and toss.

Step 3: Cucumber Cilantro Relish

2 cups chopped cucumber (I used the Persian cucumbers but an English/hothouse/kirby cucumber with the seeds removed would be just fine)
1 cup roughly chopped cilantro (do not be afraid to use some of the stem for this - the stem is YUMMY)

Dressing (optional for those with kids. I just topped Daughters' tacos with the cucumber and cilantro with no dressing)

• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon Korean chili powder (gochu gahloo) or chili pepper flakes
• 1 tablespoon roasted sesame seeds

In a small bowl whisk the ingredients for the dressing together. In another bowl place cucumber and cilantro. Pour dressing over and toss gently to coat.

Step 4: Sesame Chili Sauce

• 1/4 cup Sambal Oelek with garlic (or ground red chilis - available at your chinese market - super HOT)
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

Mix all ingredients together. Set aside.

Korean Bulgogi Taco Recipe

• 3 pounds beef short ribs, off the bone
• 1 cup soy sauce
• 1/2 cup mirin
• 1/2 cup dark brown sugar
• 1/4 cup sesame oil
• 6 cloves garlic
• 6 scallions
• 2 teaspoons fresh peeled and grated ginger

Korean-Style Slaw:

• 3 cups roughly chopped Napa cabbage
• 1 cup matchstick-size daikon slices
• 3 tablespoons chopped fresh cilantro
• 6 scallions, diced

Soy Lime Dressing:

• 2 limes, juiced
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons Sriracha
• 2 tablespoons extra-virgin olive oil
• Taco Assembly:
• Ten to fifteen 6-inch yellowcorn tortillas or flour tortillas
• Sriracha, for serving

1. Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
2. In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
3. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
4. For the slaw: Place the cabbage, daikon, cilantro and scallionstogether in a medium to large bowl.
5. For the dressing: In a small bowl, whisk together the lime juice,soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
6. For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
7. Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
8. On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

Recipe courtesy of Garbo's Grill

Korean Kalbi Taco Recipe

• 3 pounds beef short ribs or Korean Kalbi (about 11-12 pieces)
• 1/2 Romaine lettuce, thinly shredded
• 1/2 red onion, diced
• 1 tomato, seeded and diced
• 1 cup chopped cilantro
• 18 small flour or corn tortilla
• 1-2 lemons, thinly sliced for garnishing

Marinade for Kalbi:

• 1 Asian pear
• 1/2 a white or yellow onion
• 1 1/4 cups soy sauce
• 2 tablespoons sugar
• 1 cup citrus soda
• 1 tablespoon freshly grated ginger
• 1/4 cup sesame oil
• 3 cloves garlic, minced
• 2 tablespoons sesame seeds

Sauce:

• 3 tablespoons sesame oil
• 1/2 cup lemon juice
• 4 tablespoons soy sauce
• 1 1/2 tablespoons Gochugaru (Korean chili powder)
• 3 tablespoons toasted sesame seeds
• 1 teaspoon sugar
• Salt to taste

1. Marinade the beef short ribs with the Marinade for at least 30 minutes, overnight is best.
2. Prepare the ingredients for the Sauce and mix well. Refrigerate until use. Prepare the Romaine lettuce, red onion, tomato and cilantro in separate bowls
3. Wrap the tortilla in aluminum foil and warm them in the oven at the lowest setting for a few minutes. Toss the shredded Romaine lettuce with 1/2 of the sauce. Save the remaining sauce for the tacos.
4. Grill the marinated beef short ribs, each side for 3-4 minutes. When all the ribs are done, cut the meat into 1/2 inch cubes.
5. Place the beef short-rib cubes on the tortilla. Add some seasoned lettuce. Top it with the diced red onion, tomato and cilantro. Drizzle some sauce on top, garnish with a sliced lemon and serve.

Cook’s Notes:

1. If you prefer spicier taste, you can add an extra 1 tablespoon Gochugaru to the Sauce to give it the extra zing.
2. Gochugaru can be purchased from any Korean grocery stores like H-Mart. Most Asian stores also sell them.

Länkar

http://www.instructables.com/id/Korean-Beef-Tacos/

http://www.foodnetwork.com/recipes/korean-bulgogi-taco-recipe.html

http://rasamalaysia.com/korean-kalbi-taco