Wednesday, September 29, 2010

Korean Short Rib Tacos - (Galbi Tacos)

I love tacos! It's like the only thing I'll order whether its at the mexican restaurant or from a roach coach.  I've always thought that korean bbq could make a mean taco and whatayaknow someone thought the same and decided to run with it with major success!  Chef Roy Choi, creator of Kogi truck based in LA, who I think started this whole roach coach craze has created this wave, new movement of food on wheels, serving quick, affordable, cheap good eats on the go.  Since I live in northern california and can't try Choi's tacos, I've decided to make my own! 

Korean Short Rib Tacos - (Galbi Tacos)
Serve 4.

1 lb. short rib, boneless
4 T. soy sauce

2 garlic, crushed
1 T. rice wine or sake
1/2 t. salt
1 t. rice wine vinegar
1/2 t. sesame oil
1 T. brown sugar

Combine all the ingredients for the marinade, toss the short ribs together.  Marinate in the refrigerator for 3 hrs., but if your in a rush you can shorten the time to 30 mins.

Cilantro-onion salsa
1/4 onion, chopped
1/2 t. rice wine vinegar
1 T. cilantro
pinch of salt

Toss the ingredients together.

Korean-style shredded lettuce
1-1/2 c. romaine lettuce/ cabbage, shredded
1 lime wedge, juiced
1/2 t. sesame oil
1 t. soy sauce
1 t. kochukaru (korean redchili pepper flakes)

Toss the ingredients together.

Sweet-spicy chili sauce

3 T. sriracha
2 T. sambal oelek chili-garlic sauce
1 T. honey
1 t. sesame oil

To assemble the tacos you will need:

corn tortilla shells, toasted

lime wedges
red radishes, sliced
korean pear, julienne
toasted sesame seeds
pickled jalapenos



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