Korean Taco with Kalbi and Napa Cabbage Slaw

• 6 soft taco shells

Kalbi marinade

• 1 lb Boneless Short Rib
• 1/4 yellow onion
• 1 green onion (chopped)
• 3 Tbsp soy sauce (Korean Jin Ganjang)
• 1.5 Tbsp red wine
• 1 Tbsp sesame oil
• 2.5 Tbsp brown sugar
• 1 tsp ginger (grated)
• 2 cloves garlic (chopped)

Napa Cabbage Slaw

• 2 Napa cabbage leaves (2 - 3 oz / 56.7 - 85.05 g)
• 2 oz Korean or Daikon Radish (julienned)
• 3 green onions (chopped)
• 1.5 Tbsp cilantro (chopped)

Soy Lime Dressing for Cabbage Slaw

• 1 lime (juiced, approx. 1 Tbsp)
• 2 Tbsp soy sauce (Kikkoman or Pulmuone Jin Ganjang)
• 1 Tbsp cooking sake or mirin
• 1 Tbsp olive oil

Cherry Tomato Salsa

• 8 oz cherry tomatoes or 2-3 medium ripe tomatoes
• 1/3 red onion
• 1 Jalapeno pepper (chopped)
• 1/2 Tbsp lime juice (1/2 lime, juiced)
• 1/3 cup cilantro (chopped)
• 1/8 tsp ground cumin
• 1 pinch salt and pepper

Creamy Gochujang Sauce

• 4 Tbsp mayonnaise
• 2 Tbsp 2% low fat plain yogurt
• 1 tsp lime juice
• 1 tsp Gochujang