Korean Bulgogi Tacos

Korean Bulgogi Tacos

adapted from Food Network

Bulgogi is a Korean dish of thinly sliced, marinated meat, most commonly beef, that is grilled or stir-fried. Feel free of substitute boneless skinless chicken for the short ribs for the non-beef eaters.

This recipe was originally featured on Diners Drive Ins and Dives from Garbo's Grill in Key West.

Makes 6 tacos                                                                    15 WW pts / taco

1 1/2 lbs. boneless, beef short ribs or 2 - 2 1/2 lbs. bone in short ribs
1/2 cup soy sauce
1/4 cup mirin
2 Tbsp. Truvia brown sugar blend
2 Tbsp. sesame oil
3 cloves garlic
3 scallions
1 tsp. peeled and grated fresh ginger
1 1/2 cups roughly chopped green or Napa cabbage
1/2 cup matchstick-size jicama slices
1 1/2 Tbsp. chopped fresh cilantro
2 large or 3 small scallions, slivered

1 lime, juiced, about 2 Tbsp.
2 Tbsp. soy sauce
1 Tbsp. mirin
1 tbsp. Sriracha
1 Tbsp. olive oil

6 6-inch flour tortillas

Sriracha, for serving

1. If using bone-in short ribs, remove the bones, reserving for making stock if desired.
2. Trim any excess fat from the boneless short ribs then thinly slice the beef and cut into 1 1/2-inch pieces and place in a large container.
3. In a small food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs; Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours.
4. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick, about 5 minutes; Place in a serving bowl and reserve to drizzle on the tacos.
5. Place the cabbage, jicama, cilantro and scallions together in a medium bowl; set aside.
6. In a small bowl, whisk together the lime juice, soy sauce, mirin, sriracha and oil; Store the dressing in the fridge until ready to use.
7. Heat oven and ovenproof bowl to 250F.
8. Heat a large skillet over high heat. 
9. Cook 1/3 - 1/2 of the meat in the skillet 2 minutes, flip. and cook an additional 3 minutes, transfer to the heated bowl and store in warm oven until ready to make the taco.
10. Repeat with remaining meat.
11. Heat tortillas in microwave, about 20 seconds.
12. Make the tacos by piling some slaw, dressing, beef, reserved and reduced marinade.
13. Serve with extra sriracha if desired.

Enjoy!