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5.0 from 3 votes

Korean Taco with Kalbi and Napa Cabbage Slaw

Korean Taco with Kalbi, Napa Cabbage Slaw with soy lime dressing and creamy gochujang sauce, topped with cherry tomato salsa.

Prep Time
3 hrs 40 mins
Cook Time
40 mins
Total Time
3 hrs 50 mins
Servings: 3 people
Calories: 709 kcal
Course: Main Course , Appetizer
Cuisine: Fusion

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Cut boneless short ribs into thin strips.
  2. In a blender, blend onion and red wine until smooth. Transfer to a bowl and mix in remaining marinade ingredients. Alternatively, you can blend everything together in the blender until smooth.
  3. Marinate rib meat for at least 3 hrs to overnight.
  4. Julienne napa cabbage leaves and radishes.
  5. Chop green onions and one bunch of cilantro. One bunch chopped cilantro should make about 1/2 cup. Use 3 cup + 1.5 Tbs for recipes and then serve remaining as extra garnish.
  6. Toss napa cabbage, radish, green onions and cilantro altogether and serve in a bowl.
  7. Soy lime dressing – juice lime and mix with soy sauce, sake and olive oil. Set aside.
  8. Salsa – chop ripe cherry tomatoes (I had these beauties from my garden!), red onion, Jalapeno peppers. Toss with lime juice, cumin, cilantro. Season with salt and pepper.
  9. Creamy gochujang sauce – mix mayonnaise, yogurt, lime juice and gochujang. Set aside.
  10. Heat a frying pan on medium high heat. Separate out short ribs pieces from the marinade and grill in pan. Do not overcook since the meat will become too tough. Cook until brown on both sides and while it is still a little soft when pressed.
  11. Cut grilled Kalbi into strips and lay them out in the center of the taco.
  12. Assemble the rest in following order: meat -> cabbage slaw + soy lime dressing -> tomato salsa -> gochujang sauce. For more heat, drizzle siracha sauce on top.

Notes

  • You can also just serve all of the fixings for Korean Taco separately and allow your guests to assemble themselves.
  • Adapted from Korean Bulgogi Taco by Garbo's Grill

Nutrition Information

Calories 709kcal (35%) Carbohydrates 40g (13%) Protein 34g (68%) Fat 44g (68%) Saturated Fat 11g (55%) Cholesterol 97mg (32%) Sodium 1878mg (78%) Potassium 979mg (28%) Fiber 4g (16%) Sugar 20g (40%) Vitamin A 760IU (15%) Vitamin C 45.4mg (50%) Calcium 115mg (12%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 709

% Daily Value*

Calories 709kcal 35%
Carbohydrates 40g 13%
Protein 34g 68%
Fat 44g 68%
Saturated Fat 11g 55%
Cholesterol 97mg 32%
Sodium 1878mg 78%
Potassium 979mg 21%
Fiber 4g 16%
Sugar 20g 40%
Vitamin A 760IU 15%
Vitamin C 45.4mg 50%
Calcium 115mg 12%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.