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Galbi Jjim Tacos
Galbi Jjim Tacos – - Recipe

Brasied Beef with Korean fermited Chiles.

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Ingredients per serving

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Braised Beef

  • Beef

Building the Taco

  • Beef
  • vegetable broth
  • Corn Street Taco

Garnish

  • Radish
  • jalapeño
  • Limes
  • Onions, white
  • Cilantro
  • Pickled Onions
  • Seasme oil
  • Beef Broth
Created by
Sebastian Rivera

Sebastian Rivera

 Corporate Chef

Brasied Beef with Korean fermited Chiles.

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Preparation

  1. Braised Beef

    •  Season the beef chunks with Caldo De Res. Heat the vegetable oil in a large pot over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.
    •  In the same pot, add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
    •  Add the beef broth to the pot, scraping up any browned bits from the bottom. Stir in the soy sauce, gochujang, gochugaru, mirin, and grated Korean pear. Add the cinnamon stick.Return the seared beef chunks to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender.

  2. Building the Taco

    10 minutes
    • Once the beef is tender, remove it from the broth and shred it using two forks.
    • Heat a small amount of vegetable oil in a skillet over medium heat. Dip each corn tortilla into the beef broth to coat it lightly. Place the dipped tortilla in the hot skillet. Add a generous amount of shredded beef to one half of the tortilla. Fold the tortilla over to create a taco.
    • Cook the taco for about 2-3 minutes on each side, or until the tortilla is crispy and golden brown. Repeat with the remaining tortillas and beef.

  3. Garnish

    • Thinly slice radish, onion, jelapeno, pickled onions, and cilantro
    • Heat the broth and add 1/4 tsp. seasme oil with a lime wedge
    •  Place all garnishes on the side of the tacos to be enjoyed as the guests eats the taco
Created by
Sebastian Rivera

Sebastian Rivera

 Corporate Chef