KOREAN BEEF TACOS
This recipe is from Laura's Cookbook, The Taco Tuesday Cookbook. Wait till you try these tacos - the Asian-flavorred beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.
Provided by Laura Fuentes
Categories Dinner
Time 4h10m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
- Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
- Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
- Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
- In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired.
- Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
Nutrition Facts : ServingSize 2 tacos, Calories 621 calories, Sugar 19.8g, Sodium 856.7mg, Fat 30.8g, SaturatedFat 8.8g, Carbohydrate 55g, Fiber 9.3g, Protein 35.3g, Cholesterol 103.1.mg
KOREAN BEEF TACOS WITH CUCUMBER SLAW
Tacos filled with sweet, tender Korean-style beef and tangy cucumber slaw.
Provided by amandahamblin
Categories Main Dish
Time 4h
Yield 8
Number Of Ingredients 20
Steps:
- To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. Shake additional water from the colander or pat with paper towels. Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use (leftovers get less and less crunchy as they sit but it can be made ahead, just pour off any accumulated liquid and toss with an additional 1-2 tsp vinegar to taste, if necessary). To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the ribs. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils. Pour over the ribs in the crockpot. (I thought the liquid level looked a little low so I added ~ 1 1/2 cups of water.) Cook on low for 8 hours. (optional) Remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt.
Nutrition Facts : Calories 1196 calories, Fat 67.0964970347934 g, Carbohydrate 89.0857026131907 g, Cholesterol 212.036661875 mg, Fiber 14.9071743067575 g, Protein 66.8109378260311 g, SaturatedFat 25.2090672711518 g, ServingSize 1 1 Serving (624g), Sodium 1928.94617166911 mg, Sugar 74.1785283064333 g, TransFat 11.5647708957058 g
CROCKPOT KOREAN BEEF TACOS WITH CUCUMBER SLAW
Genuine Food truck fare - from the most excellent food blog, "My Life as a Mrs" - http://www.mylifeasamrs.com/2011/09/crockpot-korean-beef-tacos.html
Provided by ClarkeCC
Categories Meat
Time 8h15m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- For Cucumber Slaw:.
- Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better).
- For the Korean Beef:.
- Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce.
- For the tacos:.
- Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.
Nutrition Facts : Calories 365.6, Fat 14, SaturatedFat 4.6, Cholesterol 49.6, Sodium 1089.3, Carbohydrate 43.2, Fiber 1.6, Sugar 24.2, Protein 17.8
SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)
Steps:
- In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
- In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
- Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
- Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
- Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.
KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW
Steps:
- For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
- Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
- For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
- Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
- For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
- Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
- Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
- Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.
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- Add the thinly sliced cucumbers and sea salt in a medium sized bowl and toss it around. Let it sit for about 10 to 15 minutes or until the salt draws out some of the liquid from the cucumbers.
- In a large bowl, mix together the shredded red cabbage, rice wine vinegar, sea salt, and sugar. Let it sit until the cabbage starts to wilt and absorbs the dressing.
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