Korean Taco with Florida Citrus Kimchi

Korean Taco

Ingredients

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

Assembly

  • 6 flour tortillas
  • 2 cups shredded red cabbage

Instructions

  1. Marinade: Combine all ingredients in a bowl; mix thoroughly to ombine.
  2. Place short ribs in a nonmetallic dish. Pour marinade over short ribs; cover and refrigerate. Marinate at least three hours or preferably overnight.
  3. Florida Citrus Kimchi: Combine all ingredients in bowl; toss to combine. Reserve.
  4. 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 size pieces of meat.
  5. Assembly: 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.
  6. Serve immediately.

Yield: 6 servings

Recipe and photo used with permission from: Florida Department of Agriculture