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Appetizers, Asian/Hawaiin


Bulgagi Click HereKorean-Style Slaw:
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced

Soy Lime Dressing:
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil



For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.


For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.


For the taco assembly: 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.


Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.


On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.


You can also make as a salad/appetizer. Serve the slaw surrounded by the beef with the sauce drizzled over.

Unrated