Photo and recipe courtesy of The Food Addicts
Food that evolves and constantly incorporates the ingredients and techniques of different countries – that’s what’s most exciting about fusion cuisine! By this time, we’ve probably all tasted some, whether its California rolls or carne asada fries. The obsession with fusion is here to stay, as more cooks begin to experiment with food from around the world. We’ve been drooling over these Korean bulgogi tacos for some time now – most famously sold from Kogi Korean BBQ Taco Trucks in Los Angeles. How can you go wrong with tender marinated Korean ribs piled upon soft Mexican tacos, with all the fixings? If you’re not in the area, or can’t stand waiting over an hour in those long lines, you can get a taste right from your kitchen!
Ingredients
Marinade
- ½ cup soy sauce
- ½ cup rice wine (sake)
- ½ cup pear juice
- 1/3 cup packed brown sugar
- 1 tsp sesame oil
- 1/3 cup green onions
- 1 tbsp minced garlic
- 1 tsp sesame seeds
- Pepper to taste
- 2 lbs beef short ribs
- Corn tortillas
- Kimchi
- Cilantro
- Lime
Directions
- Marinate beef short ribs in marinade mixture of all the above ingredients overnight, or up to 2 days
- Grill until brown on both sides, or put in single layer under broiler until brown.
- Assemble grilled beef on corn tortillas with kimchi, cilantro, and a squeeze of lime.
- Don’t hesitate to add more of your favorite taco ingredients like avocado, cabbage, or corn!
You can also pour mayonaise to make better taste
I have started seeking all above for that info. Good thing I just uncovered it on Bing.