Best My Korean Short Ribmexican Fusion Tacos Recipes

Korean Fusion Beef Tacos image

Provided by COOKGIRl

Categories Meat

Time 35m

Yield 24 tacos

Number Of Ingredients 17

2 1/2 lbs free range ground beef
3/4 cup tamari or 3/4 cup reduced sodium soy sauce
1 tablespoon roasted red chili paste, to taste (or 1 tablespoons Korean kochujang sauce)
2 tablespoons fresh garlic, finely minced
1 tablespoon freshly grated ginger, to taste (my addition)
2 tablespoons sugar
1/4 cup sesame oil (I used regular sesame oil and a small amount of toasted sesame oil-about 1 teaspoon)
1 small yellow onion, finely minced
1/2 cup rice vinegar
24 (4 inch) corn tortillas
3 cups green cabbage (cabbage finely shredded) or 1 cup cabbage kimchi (we tested the tacos with green cabbage)
1/2 cup cilantro leaf (fresh!)
4 green onions, thinly sliced
2 tablespoons sesame seeds (approximately-the recipe didn't specify how much) or 1 tablespoon white sesame seeds and 1 tablespoon black sesame (approximately-the recipe didn't specify how much)
2 limes, cut into eighths
1 cup sour cream
2 tablespoons lime juice

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

My Korean Short Rib/Mexican Fusion Taco's image

Provided by barbara lentz @blentz8

Number Of Ingredients 21

FOR THE KOREAN SHORT RIB
2 pound(s) beef short ribs
1 medium onion chopped
6 clove(s) garlic minced
4 cup(s) beef broth
1 large carrot sliced
1 cup(s) red wine
3 sprig(s) fresh thyme
1 - bay leaf
FOR THE KOREAN TACO SAUCE
1 tablespoon(s) gochujang
1/3 cup(s) sugar
1/4 cup(s) soy sauce
1 teaspoon(s) toasted sesame oil
FOR THE TACO'S
8 - corn tortillas
2 cup(s) shredded lettuce
1 cup(s) pico or salsa of your choice
2 large jalapeno peppers seeded and sliced
- fresh cilantro chopped
1 - lime cut into wedges

Steps:

For the Korean Ribs. Place all ingredients for ribs in a slow cooker. Cook on low 8 hours. Remove meat from slow cooker and shred. Strain the beef broth through a fine mesh strainer and keep the broth for other dishes.
For the Korean Taco Sauce Mix all the ingredients for the sauce together in a medium saucepan. Cook until the sugar has dissolved.
To assemble the taco's Warm the corn tortillas Top with the ribs meat Pour the Taco Sauce over the meat. Top with lettuce, Pico, Jalapeno, and cilantro. Squeeze a little lime on top. Serve