Dandy® Korean Short Rib Tacos

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YIELD
Serves 4

What You Need

Kalbi Beef

  • 1 Yellow onion (small), chopped
  • 4 Scallions, coarsely chopped
  • ½ cup Garlic cloves, peeled and chopped
  • 1 cup Soy sauce
  • 1 cup Orange juice, fresh
  • ½ cup Mirin
  • ½ cup Toasted sesame oil
  • ½ cup Sugar
  • 2 tbsp. Sesame seeds, toasted
  • 3 lbs. Bone-in beef short ribs, thinly sliced (kalbi or flanked-style)
  • Vegetable oil, for brushing

Dandy® Celery Kimchi

  • 2 cups Dandy® Celery, cut thinly on the bias
  • 2 Red jalapenos, sliced
  • ½ cup Cilantro leaves
  • ½ cup Sea salt
  • ¼ cup Sugar
  • 3 tbsp. Lime juice, fresh
  • ½ cup Rice vinegar
  • 2 tbsp. Fish sauce

Dandy® Radish Salsa Roja

  • 1 lb Tomatoes, firm-ripe (2 medium)
  • 2 Jalapeños
  • 2 Chiles de árbol (or other small dried hot red chile pepper)
  • 2 Garlic cloves, peeled
  • ⅛ Onion
  • 2 ½ tsp. Kosher salt
  • 1 ½ tbsp. Cilantro leaves, packed
  • 1 pkg Dandy® Radish Ministicks

Make It

Kalbi Beef:

  1. In a blender, puree the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar, and sesame seeds until smooth. Transfer the marinade to a large baking dish.

  2. Add the short ribs, turning to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking. 

    Preheat the oven to 200 degrees. Light a grill or preheat a grill pan and brush with vegetable oil.

  3. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a rimmed baking sheet and keep warm in the oven while you grill the remaining ribs.

  4. To serve, chop the Kalbi beef and serve with warm corn tortillas, Dandy® Celery Kimchi and Dandy® Radish Salsa Roja. 

Dandy® Celery Kimchi:

  1. Combine Dandy® Celery, red jalapenos and cilantro leaves in a small bowl.

  2. Sprinkle sea salt and sugar over the Dandy® Celery and let stand for 1 hour. Add lime juice, vinegar and fish sauce and let stand for 1 day.

Dandy® Radish Salsa Roja:

  1. Heat a heavy medium frying pan over medium-high heat until hot. Cook tomatoes and jalapeños until blistered and charred on all sides, turning as needed, about 9 to 10 minutes. Add chiles de árbol and cook, turning, just until fragrant, about 15 seconds.

     

  2. Transfer tomatoes to a blender. Let chiles cool, then discard stems and peel off a little of the blackened skins. Add chiles to blender with garlic, onion, 2 tsp. salt, and 6 tbsp. water.

  3. Whirl until fairly smooth. Add cilantro and Dandy® Radish Ministicks and blend. Season with salt to taste.

Recipe by Chef Todd Fisher

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