Throwback Korean Bbq Tacos (2 Tacos) Recipe
Boneless beef short rib, Asian pear kimchi, and candied ginger aioli.
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Ingredients
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Taco Filling
Asian Pear Kimchi
Candied Ginger Aioli
Taco Assembly
Method
Taco Filling Preparation
- 1
Marinate the Beef
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Mix well and add the boneless beef short rib. Marinate for at least 1 hour, preferably overnight for maximum flavor.
- 2
Cook the Beef
Preheat your grill or skillet over medium-high heat. Remove the beef from the marinade, reserving the marinade. Grill or sear the beef for about 5-7 minutes on each side, or until it reaches your desired doneness. Brush with reserved marinade while cooking. Let it rest for 5 minutes before slicing thinly.
Asian Pear Kimchi Preparation
- 3
Prepare the Kimchi
In a large bowl, combine julienned Asian pear, chopped Napa cabbage, julienned carrot, minced garlic, grated ginger, Korean red pepper flakes, salt, and sugar. Mix thoroughly and add rice vinegar. Allow the mixture to sit for at least 30 minutes to develop flavors.
Candied Ginger Aioli Preparation
- 4
Make the Aioli
In a bowl, mix together mayonnaise, finely chopped candied ginger, lemon juice, and minced garlic. Season with salt to taste. Stir until smooth and well combined.
Taco Assembly
- 5
Assemble the Tacos
Warm the corn tortillas on a skillet for about 30 seconds on each side. Place sliced beef short rib on each tortilla, top with Asian pear kimchi, and drizzle with candied ginger aioli. Serve immediately and enjoy!
