Throwback Korean Bbq Tacos Recipe
Boneless beef shortrib, Asian pear kimchi, candied ginger aioli
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Ingredients
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Meat
Kimchi
Aioli
Tacos
Method
Preparing the Beef
- 1
Season the Shortribs
Rub the boneless beef shortrib with salt and pepper. Let it marinate for at least 30 minutes.
- 2
- 3
Rest the Meat
Remove the shortribs from heat and let them rest for 10 minutes before slicing them thinly.
Making the Kimchi
- 4
Prepare Vegetables
In a mixing bowl, combine the chopped Napa cabbage, julienned carrots, minced garlic, grated ginger, Korean red pepper flakes, salt, sugar, and rice vinegar. Mix well.
- 5
Add Asian Pear
Core and chop the Asian pear into small pieces and add it to the vegetable mixture. Stir until well combined.
- 6
Ferment Kimchi
Transfer the mixture to a clean jar, pressing it down to remove air pockets. Leave it out at room temperature for 24 hours to ferment, then refrigerate for at least 2 days.
Making the Aioli
- 7
Mix Ingredients
In a small bowl, combine the mayonnaise, chopped candied ginger, and lemon juice. Stir until smooth and well blended.
Assembling the Tacos
- 8
Warm the Tortillas
Heat the corn tortillas on a skillet for about 30 seconds on each side, until warm and pliable.
- 9
Fill the Tacos
Place a few slices of the cooked shortrib in the center of each tortilla. Top with a generous spoonful of the Asian pear kimchi and a drizzle of candied ginger aioli.
- 10
Garnish and Serve
Sprinkle chopped cilantro over the tacos and serve with lime wedges on the side.
