Korean beef stew tacos (a.k.a. my version of Kogi BBQ's short-rib tacos)
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Korean beef stew tacos (a.k.a. my version of Kogi BBQ's short-rib tacos)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 2 cups cooked Korean beef stew (get the recipe), drained and roughly chopped
  • 1 red onion chopped
  • 3 finger chilies chopped
  • 1 teaspoon sesame seed oil
  • 1 tablespoon vegetable cooking oil
  • 1/2 cup Korean beef stew sauce
  • 6 pieces 6-inch flour tortillas
  • 6 to 8 romaine lettuce leaves thinly sliced
  • 2 red onions thinly sliced
  • 6 tablespoons onion leaves finely sliced
  • 2 tablespoons toasted sesame seeds
  • a small bunch of cilantro torn into small pieces

Instructions

  • In a frying pan, heat the sesame and vegetable oils.
  • Add the chopped onion and chilies and cook just until fragrant.
  • Add the beef. Cook, stirring, until the meat has soaked up the oil.
  • Pour in the sauce. Cook over high heat, uncovered, stirring often, until the mixture is quite dry. This step is to allow the flavors to concentrate and to let the sauce caramelize a bit.
  • Assemble the tacos.
  • Toast the tortillas in an oil-free pan.
  • Lay a taco on a plate. Cover with lettuce. Pile on the beef. Add red onions. Sprinkle with toasted sesame seeds and onion leaves. Finally, add some cilantro.
  • Fold the Korean beef stew taco and bite. Utterly delicious.
  • Korean beef stew tacos (a.k.a. my version of Kogi BBQ's short-rib tacos)