By Protein
Korean BBQ Beef Tacos Recipe
Ingredients
- 8 oz. ibp Trusted Excellence® Boneless Beef Chuck Roll, Sliced 5MM
- 2 oz. Bulgogi Marinade, Prepared
- 6 ea. Corn Tortillas, Street Style, 4.5"
- 3 oz. Napa Cabbage, Julienned
- 3 tbsp. Pineapple Pico (Sub-Recipe)
- 3 tsp. Kimchi Crema (Sub-Recipe)
- 2 oz. Fresh Cilantro, Picked
Bulgogi marinated sliced beef chuck roll on warm street taco tortillas, drizzled with kimchi crema and served with a side of charred pineapple Pico and fresh cilantro.
Directions
- Pour marinade over meat and mix well. Allow to marinate 2-24 hrs.
- Drain beef from marinade and cook on a grill over high heat. Cook 80% of the way on the first side, making sure to get good grill marks, then flip and cook the rest of the way. Chop the beef and hold hot for service.
- Toast tacos on grill and build 3 ea. "double-sided" street tacos.
- Lay tacos flat on serving platter and plate shredded napa cabbage evenly between the three tacos.
- Then do the same with the cooked beef.
- Drizzle kimchi crema over beef serve with side dishes of pineapple Pico and fresh cilantro.
- Serve warm.
Pineapple Pico
Ingredients
- 1 ea. Fresh Pineapple, Whole (about 3 lbs.)
- 1 cup Red Onion, Fine Dice
- 1/2 cup Jalapeno, Fine Dice
- 1/2 cup Fresh Cilantro, Chopped
- 1/8 cup Lime Juice
- 1 tsp. Salt
Directions
- Cut the top and bottom off the pineapple, then cut the skin off of the outside. Cut into quarters and cut the hard inner core out.
- Grill the pineapple over high heat to mark the outside. Chill and dice into a fine dice.
- Combine grilled diced pineapple with the rest of the ingredients. Hold cold for service.
Kimchi Crema
Ingredients
- 1 cup Kimchi, Prepared, Drained
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
Directions
- Combine all ingredients in a food processor and blend smooth.
- Chill and store in a squeeze bottle for service.
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