The Korean Mexican food movement has been rapidly spreading over the United States for a few years now and we can understand why everyone loves it. The bold Korean flavors and spices pair seamlessly with the fresh Mexican ingredients. This culinary fusion was made widely popular by food trucks serving up kimchi quesadillas, traditional bibimbap, bulgogi beef burritos and more!
Mexican food has always been prevalent because we are so closely located to Mexico. However, the flavors of Korea are far more foreign and chances are most people haven’t experienced the great things that Korean cuisine has to offer! By combining both cultures, we are combining the familiar with the new and seeing a completely different side of culinary fusion.
Let’s get acquainted with these amazing flavors from around the world and give this Korean Short Rib Taco recipe a try! Also feel free to add additional condiments such as sour cream, cheese, hot sauce and/or guacamole!
Short Ribs Tacos:
- 3 pounds beef short ribs (flank cut)
- ¼ cup sugar
- ½ soy sauce
- 1 cup water
- ¼ cup rice wine
- 2 Tbsp garlic
- 2 Tbsp honey
- 2 Tbsp sesame oil
- ¼ cup Asian/Korean pear (grated)
- ¼ cup onion (grated)
- 1 teaspoon ginger (minced)
- ½ teaspoon black pepper
- 3 scallions (optional)
Pound meat slightly with a meat tenderizer. Mix all ingredients together and add the beef. Marinate for a minimum of 6 hours or longer – overnight would be best. Grill the meat for 2 – 3 minutes on each side and avoid moving it too much. Grill until caramelized.
- ½ cup diced kimchi
- ½ cup diced onion
- ¾ cup cucumber
- ½ cup red cabbage
- ½ cup Asian/Korean pear (grated)
- 2 Tbsp cilantro (optional)
- ½ teaspoon garlic (minced)
- 1 lime (juice)
- Salt and pepper to taste
Mix all the salsa ingredients together in a small bowl. Leave in fridge for 10 minutes to let the flavors infuse. To assemble, slice beef into small pieces or thin slices and warm up tortillas in microwave or on the grill. Then place a spoonful of the kimchi salsa and enjoy!
Let us know if you loved your Korean Mexican tacos!
*This recipe was adapted from: Korean Bap Sang