Have you ever tried the Korean Beef Taco's at Garbo's Grill in Key West, FL? If not, you're missing out. If you can't make it to Key West, I strongly urge you to make these! They were so delicious, Trey and I made them twice in one week. I even purchased an extra large electric skillet for this recipe! The best part is how simple they are. Ridiculously simple. (Don't be fooled, the prep, specifically prepping the meat, can be tedious).
I followed the recipe posted on foodnetwork.com exactly the first time we made these. The second and third time, I tweaked a few things!
Here is the link to the recipe: http://www.foodnetwork.com/recipes/korean-bulgogi-taco-recipe.html
Tips:
- Double the marinade; use the extra marinade for the reduction/sauce. Reduce for around an hour on medium/low; this will be used as a sauce to toss the cooked meat in before serving. Save the leftovers (will stay good in the fridge for up to 2 weeks).
- Use matchstick carrots in the slaw; gives it more color. I skipped the cilantro and just used that as a garnish.
- Use flour tortillas; grill them before building the tacos.
- Don't toss the slaw in the citrus soy vinaigrette; spoon over slaw when building the taco.
- Purchase boneless beef short ribs (if you cannot find boneless, ask the butcher at your local grocery store, they should be able to remove the bone for you - they will re-label the now boneless short ribs, and you'll save some work and a couple of bucks!). When you are slicing the beef, make sure to take your time removing large pieces of fat. Make sure your slices are THIN, almost paper thin!
- Make a "Lime Crema" to drizzle along side the sriracha on top of each taco! YUM!
Lime Crema:
1 cup sour cream
Juice of 1 lime
Zest of 1 lime
Salt - to taste
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