
Grilled marinated Korean steak, fresh shredded Napa cabbage, Romaine, sweet onions, scallions and fresh cilantro on corn tortillas. Topped with a spicy chili sauce. (韓國烤牛排+新鮮納帕的高麗菜+萵苣+甜味洋蔥+青蔥+新鮮胡荽葉+玉米餅+一種辣醬)<- 這個是CPK餐廳所賣的開胃菜(前菜)
老公公最近愛上這個外食「韓式烤牛肉」的玉米餅,算是變種墨西哥菜的韓式口味,有點像中西大合併的感覺,這道菜的口感很好,加上有許多的蔬菜,所以老公公喜歡,我也挺高興的,因為感覺是一道蠻健康的食物。用力google後,雖然找到了食譜(如下),看起來挺麻煩的吔。不知道會不會很難做。
(Recipes Source : Korean BBQ Tacos)
INGREDIENTS AND RECIPES
4-5 pounds of flanken-style short ribs
4-inch corn tortillas, 1 bag (at least 40)
Kalbi Marinade
adapted from a recipe by Kevyn Miyata
(for 4-5 lbs of short ribs)
1½ cups soy sauce
¼ cup sugar
¼ cup honey
¼ cup sesame oil
8-10 cloves of fresh garlic, crushed
6 large green onions, roughly chopped
1 Asian or Korean Pear (½ roughly chopped, ½ sliced then mashed by hand)
Toasted sesame seeds
Combine all ingredients except meat in a bowl and mix well. In a one gallon ZipLoc bag, combine meat and marinade. Let sit for 24-36 hours, flipping over the bag every 12 hours or so to ensure the marinade is distributed evenly.
Kogi BBQ Sauce
adapted from Steamy Kitchen
3 tbsp sugar
2 tbsp gochujang (Korean fermented hot pepper paste)
2 tbsp soy sauce
2 tsp sesame oil
1 tsp rice vinegar
Sriracha to taste (optional)
Whisk together all the ingredients. If desired, add Sriracha a few drops at a time to the sauce until it’s hot enough for ya. :) If you have one, put sauce in a squeeze bottle to make taco assembly more efficient.
Cilantro-Onion Relish
adapted from Tasty Eats at Home
½ red onion, minced
1 tsp rice wine vinegar
1 tbsp cilantro
Juice of 1 lime
Pinch or two of salt
Add onions and rice wine vinegar in a bowl. Allow to sit for about 5-10 minutes. Drain and rinse. Add rest of ingredients to onions and stir to combine.
Napa/Romaine Slaw with Chili-Soy Vinaigrette
dressing recipe from The New York Times
2 cups Napa cabbage, shredded
4 cups Romaine lettuce, shredded
¼ cup soy sauce
2 tsp rice vinegar
1 clove garlic, peeled and minced
2 small jalapenos, seeded and minced
1 tsp minced fresh ginger
Whisk together the soy, vinegar, garlic, jalapenos and ginger and set aside. Combine Napa and Romaine in a bowl until mixed well. You should have a nice green/white color contrast. For best results, divide slaw into batches and dress each batch as needed so that the greens don’t get soggy.
DIRECTIONS
- Grill short ribs about a minute per side on a really hot grill.
- Separate the kalbi meat from the bones and gristle. Cut the meat it into strips lengthwise, then turn 90-degrees and dicing the meat into a “brunoise” of kalbi, if you will. :) If you like the gristle, I’d separate that from the bones and dice it up too. Set the meat aside in a bowl until there’s enough meat to start making tacos en masse.
Kalbi “brunoise”
OPTION: After all the meat is diced up, you can either use it straight away or refry it to caramelize the meat so that each piece has a little crunch to it. This extra step is also good if you’re going to use the gristle since it lets it break down a lot more. I’ve done it both ways, and the extra caramelization is really nice.
- Heat a lightly oiled cast iron skillet over medium heat. Toast tortillas 30-45 seconds on each side and set aside. Working with a partner or two in an assembly line works great here so tacos can be made right after toasting.
- Start assembling the tacos by putting a little meat in the tortilla, then top with a bit of the cilantro-red onion relish, a little slaw, a little more cilantro-onion relish, and then drizzle a little BBQ sauce to finish. We eyeballed all of these amounts, but don’t overstuff the taco or else it will too hard to pick up and eat. You can arrange about eight tacos per plate.
VARIATIONS
- Replace the cilantro-onion relish with a pickled radish/carrot salad (known colloquially as “mu,” if anyone knows what this is actually called in Korean, I’d love to know.) This was my second-favorite version of the taco that we made.
- To go even more Korean, I stole an idea from my friend Euge and blended up a jar of kimchi to make a Korean salsa that replaced the Kogi BBQ sauce. I’m not a big kimchi eater, but I liked this a lot. If you like kimchi, this is a great alternative.
I’m not sure how many tacos this actually makes because we’ve never had to use all the meat for tacos, and it’s never a bad thing to have extra kalbi around. :) I do know that you can get at least 40 tacos out of 4-5 pounds of meat. You can easily scale this recipe down for your own needs, but I was cooking for parties and needed a lot of food.
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