Korean Taco with Florida Citrus Kimchi

Yield: 6 servings

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

Marinade

1. Combine all ingredients in a bowl; mix thoroughly to combine.
2. Place short ribs in a nonmetallic dish. Pour marinade over short ribs; cover and refrigerate. Marinate for at least three hours or preferably overnight.

Florida Citrus Kimchi

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

Assembly

1. Heat tortillas over medium heat on the grill or in a sauté pan.
2. 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.
3. Serve immediately.

Attribution

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