You need kimchi kalbi tacos in your life. If kimchi isn’t your thing, skip it. It’ll be just as tasty thanks to the sweet and savory marinade.
My mother made kalbi (Korean bbq short ribs) whenever there was a special occasion. The marinade is simple and forgiving. Soy sauce, brown sugar, rice wine (or dry white wine), garlic, pureed pear (or apple) and a little bit of sesame oil. Let the meat marinade for 24 hours and you’re in business. I never measure because it’s second nature, but the recipe goes a little like this:
1 cup soy sauce
1 cup packed brown sugar
1/4 cup rice wine
6 cloves of minced garlic
2 small pureed pears
2 TBL sesame oil
Healthy portion of sliced scallions
Pinch of black pepper
Since short ribs can be pricey, I like to slow cook a small pork or beef roast to cut costs and I still get the flavors of my childhood. If I’m going to slow cook it, I’ll pour a can of 7up or Sprite into the marinade. Weird, but works. Maybe it’s the extra sugar? All I know is that it’s not the same with water.
One of my favorite things to do with these marinated roasts is to make tacos. Kimchi kalbi tacos to be exact. It’s Korean fusion food at its best and probably why Kogi BBQ food trucks in LA do so well.
I don’t think a taco necessarily needs a written recipe because nothing is really measured when you’re making them family style. There is some meat, couple pieces of chopped mak kimchi, purple cabbage and sliced onion in there. I topped it off with a dollop of sour cream, drizzle of Sriracha, and some fresh cilantro. Squeeze some fresh lime onto your taco and cue fireworks.