Korean Short Rib Tacos

http://garbosgrillkw.com
photo from: http://garbosgrillkw.com

We made these the other night for dinner and they were amazing. J and I fell in love with the Kogi Korean BBQ  tacos at Garbo’s Grill in Key West this summer. This recipe from Food for My Family is really close and with a few tweaks, we won’t have to trek to Key West every time we crave this dish.

Ingredients:
3 pounds flank-style beef short ribs (We actually used about 2 pounds of short ribs because they were on sale!)
1 cup soy sauce
1/2 cup brown sugar
1/3 cup mirin
1/4 cup sesame oil
6 cloves garlic (we used a bit more than six cloves)
6 scallions
2 teaspoons fresh peeled ginger (we used grated)

Slaw ingredients:
3 cups Napa cabbage, chopped (we shredded it)
1 cup daikon, diced into matchsticks (in case you’re wondering, like I was, this is a root vegetable and kind of tastes like a radish)
1 cup bean sprouts (If you can’t find this, don’t worry we left the out and it still tasted great!)
6 scallions, diced
3 tablespoons cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sriracha or chili pepper sauce (or more if you like it spicy!)
1 tablespoon extra virgin olive oil

Other ingredients:
10-15 yellow corn tortillas (we used flour because it was what we had on hand)
sriracha sauce

Directions:
Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. (We just removed the bones because we were hungry and in a hurry.) Place in a zip-top bag.
In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 cup of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours. Longer is better, but you should let them marinate for at least 3 hours.

To prepare the slaw: Place shredded Napa cabbage, shredded daikon (use your food processor, otherwise you’ll be cutting forever!), spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve.

IMG_6640
The original recipe called for reducing the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos. We thought this made it too salty. Next time, we won’t reduce it. But this is what it looks like reduced.
IMG_6642
Heat a pan over high heat. (Or like the original recipe suggests, heat a grill to at least 550 degrees). The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside.
IMG_6641
Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos:  tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately.

My opinion: It was so good, I didn’t get a photo of the completed dish. Next time!

Advertisements

Misoyaki Cod with Jasmine Rice


We had the most delectable misoyaki butterfish in Hawaii this summer and have worked to recreate it since. We came very close with this cod recipe. A few more tweaks and I’m sure we’ll have it!

Ingredients:
2 four-ounce cod fillets
½ cup sake (we used a full cup of rice wine because it was what we had on hand)
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (You can also use a mixture of white and red miso if you can find it)
2-3 tablespoons soy sauce

Directions:
Bring the first four ingredients together in a double boiler over medium-high heat. Stir to combine until sugar is dissolved and starting to bubble. Remove from heat. Stir in soy sauce. Allow to cool. Once marinade is cool, submerge cod in marinade. Refrigerate for at least 4 hours and up to 36. The longer the better. When ready to cook, pre-heat at 450 and bake fish for 5-8 minutes. When fish is almost cooked, brush with some remaining marinade and broil for an additional 2-3 minutes until well caramelized. (You may want to flip the fish over once, brushing it with the marinade again).

My Opinion:
Amazing. The flavors of this dish are fantastic. I can’t wait to try the marinade on chicken and shrimp! Next time we’ll try sea bass, sablefish or halibut to see if it is a bit closer to the actual fish, but believe me, we will be making this again!