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Korean Taco recipe

Korean Taco with Florida Citrus Kimchi

Marinade
1/2 cup soy sauce
1/4 cup Florida orange juice
1/4 cup chopped green onion
3 tablespoons honey
1 1/2 tablespoons rice wine
1 tablespoon rice vinegar
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
1 teaspoon fresh ground pepper
2 pounds beef short ribs, boneless, thinly sliced

Florida Citrus Kimchi
1 cup Kimchi (Korean spicy pickled cabbage)
1/4 cup Florida orange segments
2 teaspoons lime juice
1/4 teaspoon sesame oil

For assembly
6 flour tortillas
2 cups shredded red cabbage

Prepare Marinade: Combine all ingredients in a bowl; mix thoroughly to combine.

Place short ribs in a nonmetallic dish. Pour marinade over short ribs; cover and refrigerate. Marinate at least three hours or preferably overnight.

Prepare Florida Citrus Kimchi: Combine all ingredients in bowl; toss to combine. Reserve.

Drain marinade from short ribs; discard marinade. Grill short rib slices over medium-high heat for 1 to 2 minutes per side. Remove cooked slices from grill; place on cutting board. Slice short rib slices crossways into small, bite-sized pieces of meat.

To assemble tacos, heat tortillas over medium heat on the grill or in a sauté pan. Place a small amount of shredded cabbage in the center of each tortilla; top with 1/4 cup short rib meat and 2 tablespoons Florida Citrus Kimchi. Serve immediately.

Makes 6 servings.

Recipe and photograph courtesy of Florida Department of Citrus.