Eat Chit & Dice – Episode 10 – Geekway Roundup and Spiel des Jahres

Eat Chit & Dice

Eat Chit & Dice - Episode 10 - Geekway Roundup and Spiel des Jahres

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I am aware that St. Charles is technically a different city than St. Louis proper, but try explaining that to people that have never been anywhere near there.

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Print Recipe

Korean Bulgogi Taco Recipe

Course

Entree

Cuisine

Korean

Servings

Ingredients

Main Ingredients

• 3 pounds beef shorts ribs
• 1 cup soy sauce
• 1/2 cup mirin
• 1/2 cup dark brown sugar
• 1/4 cup sesame oil
• 6 cloves garlic
• 6 scallions
• 2 teaspoons fresh ginger peeled and grated

Korean Style Slaw

• 3 cups Napa Cabbage roughly chopped
• 1 cup daikon slices matchstick size
• 3 tablespoons fresh cilantro chopped
• 6 scallions diced

Soy Lime Dressing

• 2 Limes juiced
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons Sriracha
• 2 tablespoons olive oil extra virgin

Taco Assembly

• 12-15 Yellow Corn or Flour Tortillas
• Sriracha

Course Entree Cuisine Korean Servings Ingredients Main Ingredients 3 pounds beef shorts ribs 1 cup soy sauce 1/2 cup mirin 1/2 cup dark brown sugar 1/4 cup sesame oil 6 cloves garlic 6 scallions 2 teaspoons fresh ginger peeled and grated Korean Style Slaw 3 cups Napa Cabbage roughly chopped 1 cup daikon slices matchstick size 3 tablespoons fresh cilantro chopped 6 scallions diced Soy Lime Dressing 2 Limes juiced 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons Sriracha 2 tablespoons olive oil extra virgin Taco Assembly 12-15 Yellow Corn or Flour Tortillas Sriracha

Instructions

1. Cut off any excess fat from the short ribs and thinly slice the beef and cut into bite-size pieces.
2. Place in a large bowl or in a plastic resealable bag.
3. In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger.
4. Pour half of the sauce over the short ribs. Make sure all the meat is covered fully.
5. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
6. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick.
7. Place in a serving bowl and reserve to drizzle on the tacos.

For the Korean Style Slaw

1. Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl. Toss.

For the Soy Lime Dressing

1. In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha (leave the sriracha out if you want the tacos to be less spicy, or use less). Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.

For Taco Assembly

1. Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
2. Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
3. On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.