I love homemade tacos, (especially on Tuesdays, right?) but they typically sit in the same flavor profiles, and while I love those flavors, they can get boring.
So we’re going to Korea today. Bulgogi means Korean marinated and grilled beef. It’s done with ribeye, sirloin and sometimes, boneless short rib.
The marinade is easy and the cook time is quick for short ribs. It’s not too spice, unless you want it to be, and the flavors are great, so give it a try.
3 lbs boneless beef short rib
1 cup soy sauce
½ cup mirin
½ cup dark brown sugar
¼ cup sesame oil
2 tablespoons fish sauce
6 cloves garlic
6 green onions
½ cup peeled and thinly sliced (across the fibers) ginger
3 cups rough chopped napa cabbage
1 cup matchstick-size daikon (if you can find it) slices**
1 cup matchstick-size carrots
6 scallions, diced
6 tablespoons (or more) chopped fresh cilantro
3 limes, juiced
¼ cup soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar
2 tablespoons olive oil
2 tablespoons Sriracha
Flour, white corn or yellow corn tortillas all are good in their own right, but I like grilled flour tortillas for this recipe. Choose whichever you like. You can even use almond flour tortillas if you’re watching your carbs.
Trim outer fat from meat and slice thinly long-way (against the grain). Place in zip-top bag.
In a blender combine all marinade ingredients and blend thoroughly.
Pour into bag with meat and let sit for *up to 24 hours in refrigerator or at least a couple of hours on your counter. 24 hours is best.
Combine all slaw ingredients and keep refrigerated. If you can’t find daikon radishes, use jicama or regular radishes.
Whisk dressing ingredients and keep refrigerated.
Turn your grill to high, or on the stove, heat a large skillet, wok or griddle on high and spray with nonstick spray right before adding meat.
Drain marinade from meat and grill or cook in the skillet over very high heat – about 6 minutes, cooking evenly.
If you’re cooking in batches, wrap meat in foil to keep warm until completed.
Dry grill tortillas on the grill or in a skillet on medium high – about a minute per side.
You can also use tongs and toast them over your gas burner. Some people add oil, but it changes the consistency completely, and in my opinion isn’t necessary.
On tortillas add meat, slaw, dressing and a bit of Sriracha, if you like.
Sake is one of the suggested drink pairings for Koren Beef. I’ve never been a sake fan, however, Total Wine has a Hanagoi Umeshu Plum Wine that works very well.
A dry Reisling or Rose´ would work well too. Just stay away from fruity or overly oaky wines.
New Tuesday Taco dish, right here. Enjoy.