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Korean BBQ Tacos MARIO BATALI

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A fun twist on tacos!

ingredients
KOREAN BBQ SHORT RIBS:
1 pound korean style short ribs (cut 1/4-inch thick and 3-4-inch long)
1/2 cup soy sauce
1/2 cup brown sugar (packed)
2 cloves garlic (peeled and sliced)
1 2- inch piece of ginger (grated)
1/3 cup mirin (rice wine)
1 tablespoon toasted sesame oil
2 tablespoons Gochujang or red chili paste
1/4 cup scallions (chopped)
TOMATILLO HABANERO SALSA:
1 1/2 pounds tomatillos (husked, rinsed and roughly chopped)
3 cloves garlic (peeled)
1 habanero (stem removed)
1/4 cup cilantro (leaves only)
2 limes (juiced)
1 orange (juiced and zested)
water (as needed)
Kosher salt and freshly grounded black pepper (to taste)
ICEBERG SLAW:
1 head iceberg lettuce (chiffonade)
1/4 cup scallions (thinly sliced on a bias)
1 tablespoon Gochujang or red chili paste
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
FOR ASSEMBLY:
4 corn tortillas
1 lime (quartered)

directions
For Korean BBQ Short Ribs: In a large bowl, add the soy sauce, brown sugar, garlic, ginger, mirin, sesame oil, Gochujang and scallions and whisk to combine. Submerge the short ribs in the soy sauce mixture and allow to marinate for at least 2 hours in the refrigerator.
Preheat a grill or grill pan over high heat.
Remove the beef short ribs from the soy sauce marinade and season with salt and pepper. Drizzle with olive oil, and place on the grill to cook until deeply charred on both sides, about 1-1 1/2 minutes per side. Remove to a cutting board and cut into 1/2-inch thick strips.
For Tomatillo Habanero Salsa: In the carafe of a blender, add tomatillos, garlic, habanero, cilantro, lime juice and orange zest and juice and puree until smooth. While the blender is running, add water, 1/4 cup at a time, to thin out salsa to desired consistency. Season with salt and pepper to taste.
For Iceberg Slaw: In a small bowl, add Gochujang, soy sauce, rice wine vinegar, sesame oil, sesame seeds and whisk to combine.
In a large bowl, add iceberg and scallions. Pour soy sauce dressing around the sides of the bowl and toss to combine.
To Assemble: In a large cast iron skillet over medium-high heat, warm tortillas for about 30 seconds on each side. Remove tortillas to a platter, and fill each with sliced short ribs and top with tomatillo habanero salsa and iceberg slaw. Serve with a lime wedge on the side.
Tip: 1. Assemble the slaw in advance and allow to sit for the flavors to marinate.
2. The tomatillo salsa can be made and stored in an airtight container in the refrigerator for 2 weeks. Remove the habanero pepper if you prefer the salsa to be mild.

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