Korean Style Tacos by Eating and Living – A Korean-American Mom’s Home Cooking
While I am away visiting my parents in Malaysia, I have asked a couple of friends to guest post for me. Today, we have Hyosun of Eating and Living with this delicious and tasty East meets West Korean Style Tacos.
When I first came across Hyosun’s elegant blog Eating and Living sometime back, I was immediately impressed. I enjoy Korean food for its spicy and strong flavors and Hyosun’s very refined and exquisitely presented food kept me going back for more. Her meticulous attention to detail makes the recipes easy to follow and replicate. She also has an amiable writing style that welcomes one into her virtual kitchen. I know you will enjoy her blog as much as I do.
Hyosun is a Korean-American mom of two grown-up children living in the Washington, D.C. area. She works full time for the U.S. Government and blogs about authentic Korean cuisine during her free time. Hyosun started her blog to teach her two grown-up children how to recreate the recipes they grew up with. Since then, it has become the go-to site for delicious easy-to-follow recipes on classic Korean cuisine.
Bibimbap is one of the most popular Korean dishes outside Korea and has been getting a lot of attention recently in the U.S. The cooking process can be overwhelming since it involves preparing a number of small dishes that are put together at the end. In her recipe, she laid out each step with a photo and made it easy to follow along.
Mandu is a Korean dumpling stuffed with a mixture of various meat and vegetables. There are many variations. Although it does take some time to make them, home-made mandu is always well worth the effort.
And now, please welcome Hyosun…
Hi! I’m Hyosun from eating and living, the Korean home cooking blog. Through my blog, I share the secrets of classic Korean home cooking. It’s my great pleasure to guest post here today while Biren’s visiting her parents in Malaysia. I’ve been a big fan of Biren’s blog for quite some time, and it truly is an honor for me to be here today. Biren asked if I could share a Korean beef recipe. After some thinking, I decided to share Korean-style tacos made with my signature galbi recipe (Korean BBQ short ribs). The recipe has two parts. First, I’ll show you how to make authentic Korean BBQ short ribs. The recipe will be great for your summer grilling. Then, I’ll turn the deep flavored short ribs into my version of a popular Korean/Mexican fusion dish.
The word galbi (also spelled kalbi) literally means “ribs”, and the full name of BBQ galbi is galbi gui (grilled). It is THE most popular backyard/outdoor BBQ dish in Korean homes. Short ribs are a tough cut of meat and need to be tenderized for grilling. Traditionally, grated Korean pear is used as a tenderizer. The pear also adds a subtle fruity sweetness to the marinade. Grated onion and alcohol in the marinade also tenderize the meat. The short ribs need to be marinated for at least 6 hours or longer (overnight for best results). Plan accordingly. The result is tender meat that has a smooth balance of sweet and savory flavors.
As you might know, Korean-style tacos were made famous by a food truck (Kogi – Korean BBQ-To-Go) in Los Angeles over 3 years ago. Since then, food trucks selling Korean tacos have become a nation-wide trend. Unfortunately, I’ve never had tacos from “Kogi” truck, but the idea is to place Korean BBQ meat on a Mexican corn tortilla topped with a mix of Korean and Mexican flavors. In my version, I paired the meat with a refreshing salsa made with kimchi, Korean pear and other crunchy vegetables. I used good amounts of cilantro and lime juice to incorporate Mexican flavors. I also created a gochujang (Korean red chili paste) sauce to give the tacos extra heat. There you have it – delicious Korean-style tacos!
- 10 - 12 4-inch corn tortillas
- 3 pounds beef short ribs (flanken cut)
- ½ cup soy sauce
- 1 cup water
- ¼ cup sugar
- 2 tablespoons honey (or use more sugar)
- ¼ cup rice wine (or mirin)
- 2 tablespoons sesame oil
- ¼ cup (about ¼ of a large) Korean/Asian pear grated
- ¼ cup (about ¼ of large) onion grated
- 3 scallions thinly sliced (optional)
- 2 tablespoons minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon black pepper
- ½ cup diced kimchi
- ½ cup diced cucumber
- ½ cup diced onion
- ½ cup diced red cabbage
- ½ cup diced Korean/Asian pear
- ½ teaspoon minced garlic
- 2 tablespoons chopped cilantro (more for garnish)
- juice from 1 lime (about 1½ to 2 tablespoons)
- salt (about ¼ teaspoon) and pepper to taste
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 1 tablespoon Tabasco sauce (or your favorite hot sauce)
- 1 teaspoon soy sauce
- 1 teaspoon sugar (or to taste)
- 1 tablespoon ginger ale (you can use other soda or water instead)
Mix all marinade ingredients well. Rinse the meat to wash off bone dust. Pound the meat slightly with a meat tenderizer. Marinate the meat for at least 6 hours or longer (overnight for best results).
For making tacos, grill the meat turning only once, 2 - 3 minutes on each side, until nicely caramelized, and then cut into small pieces. Or, cut the marinated meat into small pieces first and grill in a pan.
In a large bowl, toss all the salsa ingredients well.
In a small bowl, whisk together all the sauce ingredients until the sugar is dissolved and the sauce is smooth.
Heat the tortillas in a skillet over medium heat, about 30 seconds each side.
To assemble, place the meat on a tortilla and top with a spoonful of kimchi salsa and cilantro. Serve with the sauce on the side.
Thank you Hyosun for a most delicious recipe and informative post. I hope I will get a chance to try out your recipe soon.
Enjoy…..and have a wonderful day!