Korean Kalbi Taco
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Korean Kalbi Taco Recipe
Make 18 Tacos | Prep Time: 20 minutes | Cook Time: 16 minutes
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
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
Marinade the beef short ribs with the Marinade for at least 30 minutes, overnight is best. Refer to the Korean BBQ Beef Short Ribs Recipe for the step-by-step instructions on how to marinade.
Prepare the ingredients for the Sauce and mix well. Refrigerate until use. Prepare the Romaine lettuce, red onion, tomato and cilantro in separate bowls.
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.
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.
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.
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.
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