Copycat Restaurant Appetizer – Korean BBQ Street Tacos

Allergens

Wheat (in tortillas), Dairy (cheese)

Ingredients

• 1. 8 small corn tortillas 2. 1 lb beef short rib, thinly sliced 3. 1 cup kimchi, homemade or store
• bought 4. 1/2 cup Korean BBQ sauce (recipe below) 5. 1/2 cup thinly sliced green onions 6. 1/2 cup shredded cheese (Monterey Jack or Cheddar) 7. 1 lime, cut into wedges 8. Salt and pepper to taste Korean BBQ Sauce: 9. 1/2 cup soy sauce 10. 1/4 cup brown sugar 11. 1/4 cup rice vinegar 12. 3 tbsp ketchup 13. 2 cloves garlic, minced 14. 1 tsp ground ginger 15. 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together the Korean BBQ sauce ingredients until well combined. Set aside.
2. Season thinly sliced beef short ribs with salt and pepper. Heat a grill or grill pan over medium high heat, cook beef for 3 4 minutes per side or until desired doneness. Remove from heat and thinly slice.
3. Warm tortillas in a dry skillet or microwave for 20 seconds to soften.
4. Assemble tacos by layering sliced beef, kimchi, Korean BBQ sauce, green onions, and cheese on each tortilla. Serve immediately with lime wedges.

Chef’s Insight

Use high-quality short ribs for optimal flavor and tenderness.

Notes

Adjust the level of spiciness by increasing or decreasing the amount of crushed red pepper flakes in the BBQ sauce.