Monday, April 22, 2013

korean short rib tacos {crockpot} with homemade kimchi


sorry about the photos i quickly took them when the beef was done and it was sunset and the lighting went wacky.. but please don't let that prevent you from trying these.. i have stated before i do not like stringy meat and i don't like things cooked in a crock pot.. but wow.. a big huge WOW.. this was just amazing.. so flavorful.. i am making them again this week because it was that good.. you really must try it.. you won't be disappointed.. i started noticing more and more recipes on pinterest boasting korean style... so i started pinning them.. i can't wait to try korean sizzling beef, and this korean beef and then i saw this recipe here for crockpot korean beef tacos and decided why not i'd give the ole crockpot thing another go and boy am i glad i did {i used several different recipes to come up with my version of this taco}.. this is now my new favorite meal.. and with the leftovers i made eggs rolls... *sigh* so good..


korean short rib tacos

prep time: 12-24 hours
cooking time: 10-11 hours
servings: 4

galbi aka bbq short ribs:

ingredients:

3 lbs. beef short ribs

marinade:

1/2 cup low sodium soy sauce
1/4 cup agave {or honey}
1/4 rice wine vinegar
2 tblsp. sesame oil
2 tblsp. minced garlic
1 2" knob of fresh ginger, peeled and grated
1 tsp. siracha {more if your adventerous}
salt and pepper

for the tacos:

corn tortillas
kimchi {recipe below}
sweet and spicy soy sauce {recipe below}

directions:

in a medium mixing bowl combine all the ingredients for the marinade and whisk until well incorporated.  add beef ribs to a zip lock bag and pour marinade over ribs and seal bag and keep in the fridge for 12-24 hours.. when ready to cook spray your crock pot dish with pam.. add beef and all of the marinade to the crock pot.. cook on low for 10-11 hours.. stir every few hours to make sure the ribs are getting well coated with the sauce.. when done remove the ribs from the marinade and discard the left over marinade, shred meat and serve in warmed tortillas with kimchi and a drizzle of spicy soy sauce..


so i decided to try my hand at kimchi.. we had a little korean place in boulder for a few months {didn't last long} but while it was there pete and i enjoyed it.. and i had kimchi for the first time and loved it.. now my version isn't real "authentic" because i didn't have korean red pepper.. so i had to improvise but let me tell you it's really dang good.. the first day i made it pete walked into the kitchen and was not impressed he said it stunk like dirty feet.. just what every cook wants to hear about something their making.. but i explained that i had to add fish sauce and it needed to "ferment" in the fridge for a few days before it was ready to eat.. he was skeptical but said he would try it.. well lucky for me he loved it and thought it was very tasty..


kimchi

prep time: a few days {for soaking and fermenting}
makes about 1 1/2 quarts

ingredients:

1 large napa cabbage
1/2 cup kosher salt
water
small daikon radish, peeled and sliced thin
1 heaping tablespoon of cayenne pepper
1/2 cup fish sauce
1 1" knob of fresh ginger, peeled and grated
2 garlic cloves, minced
1 tsp. agave

directions:

cut cabbage in half lengthwise, then into 2 inch pieces...  discard the root end.. peel and slice the daikon radish.. place cabbage and radish in a large jar {i used 2 mason jars} what i did was put some of the cabbage and radish in then sprinkle with the salt and then continue to layer it until full.. i pressed down on the cabbage each time.. add enough cold water to cover the cabbage.. make sure it's submerged in water.. seal tightly and allow it to sit over night.. drain cabbage into a colander and rinse with cold water. gently squeeze out any excess liquid and transfer to a medium bowl.  now combined the remaining ingredients, cayenne pepper, fish sauce, ginger, garlic and agave in a small mixing bowl and whisk until well incorporated... pour over cabbage and radish and toss with your hands so everything is evenly coated now pack back into your jars {rinse them out too before putting the cabbage back in} and press down so everything is tight.. cover with the lid and put in the fridge for at least 2 days before trying.. if you can 3 or 4 days is better.. it really is good..not fish or funky tasting at all.. a kick but not to much.. and very good in the tacos..

 
this picture is just the cabbage in the brine..

 
here is what's left of my first attempt at kimchi.. definately worth making!! i loved it.. i am going to make kimchi fried rice next..
 
spicy soy sauce
 
1/2 tblsp. of siracha {more if you like it very spicy}
1 tblsp. of low sodium soy sauce
1 tsp. agave
1/2 tblsp. ginger ale {or water}
 
combined and keep in air tight container.. i drizzled it over the tacos and used it as a dipping sauce for the egg rolls..
 
enjoy and get cook'n!!
 
 

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