Korean Bulgogi Taco Recipe

By lorik

Ingredients

• Korean Style Slaw:
• 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
• 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 yellow corn tortillas or flour tortillas
• Sriracha, for serving
• Chicken Variation from Food 52:
• The Chicken:
• 6 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons toasted sesame oil
• 2 cloves garlic
• 1 tablespoon flour
• Pinch black pepper
• 4 to 5 chicken thighs
• The Toppings and Assembly:
• 2 jalapeños, stemmed, seeded, and chopped
• 5 cloves garlic
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon honey
• 1 tablespoon lime juice
• 1 tablespoon white or rice vinegar
• 1 cup packed fresh cilantro leaves
• 1/4 cup Thai coconut milk
• Pinch salt
• 1 cup shredded cabbage, red or green
• 1 cup shredded carrots
• 1/4 cup rice vinegar
• 1 1/2 teaspoons sugar
• 1 lime, juiced
• 1/4 teaspoon ground ginger
• 2 tablespoons olive oil
• 1/2 large onion, cut in half, then sliced thinly
• 12 corn tortillas

Details

Servings 4
Preparation time 215mins
Cooking time 225mins
Adapted from foodnetwork.com

Preparation

Step 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.

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.

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.

For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.

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.

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.

Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.

On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

NOTE: If you can't find short ribs, you can substitute with tri-tip.

Calories 643, Fat 35 g Saturated Fat 7 g, Cholesterol 60 mg, Sodium 1,091 mg, Carbohydrate 51 g

Variation:
Whisk together all ingredients except chicken in a large pot. Cover and marinate chicken overnight.

While you are making the toppings, bake the chicken at 400° F for about 20 minutes. Once done, cool slightly, then shred or cut chicken into strips.

Topping 1: Salsa Verde. Blend ingredients from the jalapeños through the pinch of salt in a blender or food processor. Taste for seasonings and adjust as needed.

Topping 2: Asian Slaw. Combine shredded cabbage and carrots in medium bowl. Whisk ingredients from the rice vinegar through the ground ginger in a small bowl. Pour over cabbage and carrots and toss.

Topping 3: Caramelized (or "Grilled") Onions. To properly caramelize the onions, heat the olive oil over medium in a sauté pan and add the onions. Let the onions sizzle for 30 to 40 minutes, stirring occasionally. The onions are done when they are reduced in volume by about half, and are sweet and golden-brown. In a pinch, just heat the olive oil on medium-high heat and sauté the onions for 10 to 15 minutes. They will be crunchier and have more of a "grilled" look and taste, with some burnt ends.

Assembly: Throw the chicken and toppings on a corn tortilla and enjoy! The salsa and the slaw will keep in the fridge for 2 to 3 days, but they both taste best when fresh.