Hey guys, and welcome back to Queen Bee. I’m sure you’re all aware that the 2018 Winter Olympics officially start today in Pyeongchang, South Korea. The last time Korea hosted the Olympics was September 1988. I was 8 months old!
This week I am doing a three part series in honor of the Winter Olympics. I’ll be making Korean Tacos, Bulgogi Bibimbap, and Korean Udon Noodles.
If you read my post about the Korean Ground Beef Bowls, then you’ll remember my love for Korea, the culture and their food. It’s all so fascinating to me.
Korean Tacos actually originated in a Los Angeles food truck named Kogi Korean BBQ. The Korean-Mexican fusion has really taken off. I mean honestly, who doesn’t want a soft taco stuffed with deliciously marinated ribeye steak? Korean Tacos are a staple at the Beeson house. Top them off with some pickled carrots and cabbage and spicy mayonnaise and you have yourself a meal!
Here’s what you’ll need:
For The Steak-
- 1/2 cup finely chopped cilantro
- 14 cup packed brown sugar
- 3 tablespoons canola oil
- 3 tablespoons tamari (soy sauce will work too, but I love tamari)
- 1 tablespoon sesame oil
- 3 large garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon black pepper
- 1 teaspoon coriander
- One 2-pound ribeye steak
- Spicy Mayonnaise (I use Spectrum Sriracha Mayonnaise)
For The Pickled Carrots and Cabbage (Twenty Minutes Before Serving)-
- 2 medium carrots
- 1 cup shredded cabbage or romaine
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 2 tablespoons Sriracha
- small handful of peppercorns
For The Tortillas
- 1 3/4 cup instant masa
- 1 teaspoon salt
- 1 1/8 cup water
For The Steak
Thinly slice the ribeye. Mix together cilantro, brown sugar, tamari, sesame oil, garlic, jalapeno, pepper and coriander. Reserve 3 tablespoons to top tacos off with at the end. Put thinly sliced ribeye in a baking dish and pour over marinade. Let sit for at least 20 minutes at room temperature, or cover and refrigerate for up to one day, turning occasionally.
In a heavy skillet heat up over medium high heat. Remove ribeye from the marinade (throw out the marinade) and place in skillet. Let steak sit in skillet to get a bit of a char, not burnt, turning once. Cooking time should be about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.
For The Pickled Carrots and Cabbage (Twenty Minutes Before Serving)
In a mason jar or medium bowl, whisk together rice vinegar, sugar, Sriracha and ginger. Cut the carrots into matchsticks and add them to the vinegar mixture, as well as the shredded cabbage and peppercorns. Let sit for at least 10 minutes.
For The Tortillas
Mix instant masa and salt, then add water in a slow stream, stir with a wooden spoon. The mix will be crumbly, but will hold if pressed together. Add a little more water if needed. Set aside for 30 minutes to allow the masa to activate.
After 30 minutes, roll a small handful of dough together to make about 6 semi-big tortillas. Put a roll in between two pieces of parchment paper and press in tortilla press (if you don’t have a tortilla press, use two pie plates). Cook each one for 30-45 seconds on each side and set aside for building the tacos.
To build the tacos, take tortilla top with ribeye, top with reserved sauce, pickled carrots and shredded cabbage and spicy mayonnaise. Be sure not to serve any peppercorns on your tacos!