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    Home » Appetizer/Snack

    Galbi Taco (Korean-Style Taco with Beef Short Ribs)

    Published 06/14/2012. Updated 08/07/2019

    DSC 0104 1 e1457500971273 - Galbi Taco (Korean-Style Taco with Beef Short Ribs)
     
    The idea to place Korean BBQ meat on a Mexican corn tortilla topped with a mix of Korean and Mexican flavors has been around quite some time. Korean-style tacos by food trucks have become a nation-wide trend. Here, I turned Korean BBQ short ribs into my version of a popular Korean/Mexican fusion dish. 
     
    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. These Korean-style tacos are made with my signature galbi recipe (Korean BBQ short ribs).
     
    For the taco sauce, I used some gochujang (Korean red chili pepper paste) to give the tacos extra heat, but you can use any of your favorite taco sauce.
     
    Korean style taco - Galbi Taco (Korean-Style Taco with Beef Short Ribs)
    Also, try making Korean-style tacos also with bulgogi, dak (chicken) bulgogi, or dweji (pork) bulgogi.

    Korean style taco3 - Galbi Taco (Korean-Style Taco with Beef Short Ribs)
     

    For galbi (BBQ short ribs):
    3 pounds beef short ribs (flanken cut)
    1/2 cup soy sauce
    1 cup water
    1/4 cup sugar
    2 tablespoons honey (or use more sugar)
    1/4 cup rice wine (or mirin)
    2 tablespoons sesame oil
    1/4 cup (about 1/4 of a large) Korean/Asian pear grated
    1/4 cup (about 1/4 of large) onion grated
    3 scallions thinly sliced (optional)
    2 tablespoons minced garlic
    1 teaspoon minced ginger
    1/2 teaspoon black pepper

    Kimchi salsa:
    1/2 cup diced kimchi
    1/2 cup diced cucumber
    1/2 cup diced onion
    1/2 cup diced red cabbage
    1/2 cup diced Korean/Asian pear
    1/2 teaspoon minced garlic
    2 tablespoons chopped cilantro (more for garnish)
    juice from 1 lime (about 1-1/2 to 2 tablespoons)
    salt (about 1/4 teaspoon) and pepper to taste

    Gochujang sauce:
    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)

    10 – 12 4-inch corn or flour tortillas

    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.

     

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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