KOREAN BEEF TACOS
This recipe is from Laura's Cookbook, The Taco Tuesday Cookbook. Wait till you try these tacos - the Asian-flavorred beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.
Provided by Laura Fuentes
Categories Dinner
Time 4h10m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
- Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
- Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
- Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
- In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired.
- Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
Nutrition Facts : ServingSize 2 tacos, Calories 621 calories, Sugar 19.8g, Sodium 856.7mg, Fat 30.8g, SaturatedFat 8.8g, Carbohydrate 55g, Fiber 9.3g, Protein 35.3g, Cholesterol 103.1.mg
KOREAN FUSION BEEF TACOS
Want it vegetarian? Substitute tofu or tempeh for the beef. I usually cut the recipe in half when preparing. These tacos remind us a little of Asian tacos that we order and are served during Happy Hour at a local Japanese sushi restaurant. Local recipe.
Provided by COOKGIRl
Categories Meat
Time 35m
Yield 24 tacos
Number Of Ingredients 17
Steps:
- Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
- Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
- Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
- In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
- Close bag and marinate mixture in the refrigerator for 3 hours .
- Remove meat from the marinade. *Discard* liquid.
- Heat up a large sautè pan and brown the meat until no longer pink.
- Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
- Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
- To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar.
- Enjoy!
Nutrition Facts : Calories 196.9, Fat 12.1, SaturatedFat 4.3, Cholesterol 37.1, Sodium 551.5, Carbohydrate 11.2, Fiber 1.7, Sugar 2.3, Protein 11.3
KOREAN SHORT RIB TACOS
Steps:
- For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
- Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
- Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
- For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
- To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
- Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.
KOREAN STEAK TACOS
Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I've devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you'll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken. A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it's ready to grill on Tuesday night. If you're doing it all on the same night, use the marinating time to multitask-prep your vegetables and whip up the guacamole. You'll be surprised how quickly it comes together.
Provided by Curtis Stone
Categories Beef Quick & Easy Backyard BBQ Dinner Steak Grill Grill/Barbecue Cabbage Tortillas Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 18
Steps:
- 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
- 2. Prepare an outdoor grill for medium-high cooking over direct heat.
- 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
- 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
- 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
- 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.
CROCKPOT KOREAN SHORT RIB TACOS RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 19
Steps:
- For the Korean short ribs: In a mini food processor, blend garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Place short ribs in crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours. Remove meat from pot, discard bones. Place in the fridge to chill to touch. Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened. Once meat is cool to touch, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it. For the cucumber slaw: Peel cucumber and chop into matchsticks. Peel carrot and shred. Mix carrot and cucumber with rice vinegar, sugar, salt and red pepper flakes. Serve meat on a warm tortilla topped with slaw and cilantro.
SLOW COOKER KOREAN RIB TACOS
My slow cooker version of Korean tacos made with spare ribs, a recent trendy dish. The meat is sweet and savory! A perfect combination of Korean and Mexican tastes. Serve meat on slightly grilled flour tortillas or hard taco shells. Top with sour cream, salsa (a simple or fresh red works best), shredded cabbage, kimchee-flavored bean sprouts (drained), and lime juice to taste.
Provided by Laurencooks
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h45m
Yield 6
Number Of Ingredients 12
Steps:
- Combine soy sauce, water, sugar, vinegar, green onions, white onion, sesame oil, red chile pepper, sesame seeds, garlic, and black pepper in a large bowl. Stir marinade well to ensure sugar is completely dissolved.
- Soak ribs in the marinade for at least 1 hour to overnight.
- Transfer ribs and marinade to a slow cooker; cook on High for 3 to 4 hours. Reduce heat to Low and cook 30 minutes more.
- Transfer ribs to a cutting board and discard marinade. Cut meat from the bones with a sharp knife.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 39.7 g, Cholesterol 59.9 mg, Fat 21.1 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 2454.4 mg, Sugar 34.5 g
More about "my korean short ribmexican fusion tacos recipes"
L.A. KOREAN SHORT RIB TACOS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 9 hrs
- Prepare the short ribs: Whisk together soy sauce, honey, sesame oil, mirin, pear, garlic, ginger, and 1/2 teaspoon of the pepper until well blended. Place ribs in a large zip-top plastic freezer bag; pour soy sauce mixture over ribs. Seal bag, and turn to coat. Chill 8 hours or overnight.
- Preheat grill to high (450°F to 550°F). Prepare the kimchi slaw: Stir together all kimchi slaw ingredients in a medium bowl. Let stand 10 minutes.
- Drain ribs; discard marinade. Sprinkle ribs with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place ribs on oiled grates, and grill, uncovered, until browned and cooked to medium-rare, 3 to 4 minutes per side. Remove bones and fat, and cut meat into 1-inch pieces. Place about 1 ounce meat on each warm tortilla. Top with 1/2 cup kimchi slaw.
KOREAN MEXICAN TACO FUSION – FUSION CRAFTINESS
From fusioncraftiness.com
ASIAN SHORT RIB TACOS - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
KOREAN BEEF TACOS WITH SRIRACHA MAYO - EASY AND UNIQUE
From hungrysix.com
KOREAN BARBECUE TACOS RECIPE : SBS FOOD
From sbs.com.au
KOREAN BEEF TACOS - DAMN DELICIOUS
From damndelicious.net
KOREAN SHORT RIB TACOS WITH ASIAN SLAW - WILLIAMS SONOMA
From williams-sonoma.com
AIR FRYER KOREAN TACOS | THE PERFECT KOREAN-MEXICAN FUSION!
From twosleevers.com
HOW TO MAKE KOREAN TACOS! | KOREAN MEXICAN FUSION …
From youtube.com
KOREAN BBQ SHORT RIB TACOS - THE BELL HOUSE
From thebellhousecatering.com
KOREAN SHORT RIB TACOS - CLOSET COOKING
From closetcooking.com
KOREAN BEEF TACOS (BULGOGI) RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
KOGI INSPIRED KOREAN/MEXICAN FUSION SHORT RIB TACOS | BBQ RECIPES ...
From pinterest.ca
TOP 10 KOREAN FUSION FOOD RECIPES YOU WILL ABSOLUTELY …
From sidechef.com
BEST KOREAN BULGOGI TACO RECIPE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
KOREAN BULGOGI TACOS - CHARLOTTE SHARES - ASIAN MEXICAN FUSION
From charlotteshares.blog
KOREAN BEEF STEAK TACOS - AHEAD OF THYME
From aheadofthyme.com
ROY CHOI’S KOGI SHORT RIB TACOS RECIPE - 2022 - MASTERCLASS
From masterclass.com
KOREAN-INSPIRED SKIRT STEAK TACOS - THE DEFINED DISH
From thedefineddish.com
KOREAN SHORT RIB TACOS-WHEN KOREAN "MEATS ... - THE TAILGATE …
From thetailgatefoodie.com
KOREAN-MEXICAN TACOS RECIPE - JUDY JOO | FOOD & WINE
From foodandwine.com
KOREAN GROUND BEEF TACOS - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
TACO NIGHT'S KOREAN SHORT RIB TACOS WITH CRUNCHY ... - UNWRITTEN …
From unwrittenrecipes.com
KOREAN BBQ TACOS RECIPE | KOREAN MEXICAN FUSION DISH
From cfood.org
GALBI TACO (KOREAN-STYLE TACO WITH BEEF SHORT RIBS)
From koreanbapsang.com
DELICIOUS MEXICAN SHORT RIB TACOS ...FULL OF FLAVOR!
From feastingathome.com
GALBI JJIM BIRRIA TACOS (KOREAN-MEXICAN FUSION RECIPE)
From fitsianfoodlife.com
SLOW-COOKER KOREAN BEEF TACOS | MAKE AHEAD MONDAYS
From foodiewithfamily.com
KOREAN SHORT RIB TACOS WITH KOGI SALSA - CEJA VINEYARDS
From cejavineyards.com
CROCKPOT KOREAN INSPIRED TACOS WITH YUM YUM YUMMM SAUCE.
From halfbakedharvest.com
SLOW-COOKER KOREAN SHORT RIB TACOS RECIPE - PUREWOW
From purewow.com
BEEF BULGOGI TACOS - THE WOKS OF LIFE
From thewoksoflife.com
KOREAN SHORT RIB TACOS WITH ASIAN SLAW - CHEFCORDERO.COM
From chefcordero.com
JET TILA'S KOREAN SHORT RIB TACOS RECIPE - CHEFJET.COM 3.0
From chefjet.com
KOREAN SHORT RIB TACOS - COOKING WITH WINE BLOG
From cookingwithwineblog.com
KOREAN BEEF TACOS (BULGOGI TACOS) - GYPSYPLATE
From gypsyplate.com
KOREAN BBQ SHRIMP TACO RECIPE: HOW TO MAKE KOREAN MEXICAN …
From youtube.com
KOREAN SHORT RIBS AND SHORT RIB TACOS WITH ASIAN SLAW - ROUND …
From roundtripkitchen.com
MY KOREAN SHORT RIB/MEXICAN FUSION TACO'S | FUSION TACOS, SHORT …
From pinterest.com
CROCKPOT KOREAN SHORT RIB TACOS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
KOREAN BBQ SHORT RIB TACOS – MEMPHIS WOOD FIRE GRILLS
From memphisgrills.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love