Tis the season for fresh and funky and nothing says that more than a fusion taco. Unfortunately I can’t stay away from latin plates: tacos, burritos, enchiladas, I’m hooked. It’s just that the same flavors can get a little redundant at times. I found myself craving Gyu-Kaku Korean BBQ but my inner taco-tuesday sensors started to tingle too. “What to eat? What to do?!”, as I make crucial life decisions (first world problems) I masterminded the perfect recipe for Korean BBQ beef tacos. Eat your heart out Gyu Kaku because you’ll be wishing you had this recipe too!
*Rubs hands like Birdman*
One of my favorite gems in is Marukai, a Japanese market with any and everything delicious and not in english that you could imagine! From everything to prepped meals to the raw elements to make them this is one grocery store you need to visit. Here’s what I grabbed in my adventure.
- Fresh Red Thai Chili’s
- Shabu Shabu (thinly sliced beef)
- Gyu-Kaku Korean BBQ sauce
- 1 tbl spoon minced garlic
- Thai Chili paste
- Corn tortillas
- Vegetable oil
- Red cabbage
- Pickled cucumbers
- Pickled ginger
- Soy sauce
- Sesame seeds
- In a frying pan place some olive oil and set the heat to medium high. Once it heats up you will place your Shabu Shabu to brown and pour over 2 cups of Korean BBQ sauce with garlic, soy sauce and chili paste. Let that mix over heat and remove it before its finished. Next will be stage two of you beef process.
- Set your oven to broil on low heat. 250F if you have a gas stove. Place your beef in a oven safe dish and saturate the rest of your Shabu Shabu with 2 more cups of Korean BBQ sauce. This is how your now tenderized and browed meat will caramelize, sooo good!
- While your meat is finishing, you will prep your veggies. Thinly slicing your pickled cucumber, chopping some red cabbage and mincing your fresh red chilis.
- Heat a small frying pan with vegetable oil to make your taco shells. Lay it in submerged for about 10 seconds then flip it over to the other side. Once you do grab one side of the tortilla and fold it in half. Then flip that halved tortilla to it’s other side and seal in your shape. Remove and set it on a plate with a paper towel to remove the excess oil.
- Now its time to plate your delicious tacos. Grab the caramelized beef out the oven toss it around before you put it in your tacos. Grab some of your purple cabbage first, then your beef then top it with a few slices of pickled cucumber, pickled ginger, sesame seeds and if you’re up for the challenge, some fresh minced thai chili. This inexpensive flavorful recipe will be a fusion favorite. Thats a bet!