Dandy® Korean Short Rib Tacos
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
Find Dandy Celery
Find Dandy Radishes
Make It
Kalbi Beef:
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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.
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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.
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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.
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To serve, chop the Kalbi beef and serve with warm corn tortillas, Dandy® Celery Kimchi and Dandy® Radish Salsa Roja.
Dandy® Celery Kimchi:
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Combine Dandy® Celery, red jalapenos and cilantro leaves in a small bowl.
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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:
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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.
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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.
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Whirl until fairly smooth. Add cilantro and Dandy® Radish Ministicks and blend. Season with salt to taste.
