Korean Beef Tacos with Ruby Crunch Chili Crisp

Elevate your taco game with this unforgettable creation from Chef Chris of SILVA. The bold, savory notes of Korean BBQ meet the bright, tangy crunch of a fresh kimchi slaw. Finished with a drizzle of Ruby Crunch Chili Crisp, this bite sized fusion is the perfect addition for any gathering or weeknight dinner.

 

PREP TIME: 30 minutes   |   COOK TIME: 15 minutes   |   TOTAL TIME: 45 minutes

REST TIME: 8 – 24 hours

Serves: 4 as a main, 6-8 as an appetizer

 

Gochujang Marinated Beef

Ingredients

·         2-pound skirt steak

·         3 tablespoons tamari soy sauce

·         2 tablespoons miso paste

·         2 tablespoons minced garlic

·         1 tablespoon gochujang paste

·         1/2 teaspoon paprika (or cayenne for heat)

·         1/2 teaspoon Hondashi base (or substitute beef/chicken/vegetable bouillon)

·         1 3/4 cups warm water

 

Instructions

1.      In a medium bowl, whisk together tamari and miso until smooth. Add the remaining ingredients and mix to combine.

2.      Place steak in a shallow dish, pierce several times with a knife, and pour marinade over top. Cover and refrigerate for 8-24 hours.

3.      Grill over medium-high heat for 10-15 minutes, until internal temperature reaches 145° F. Rest 5 minutes, then slice thinly on the bias, and cut into bite sized pieces.

 

Kimchi Slaw

Ingredients

·         8 scallions, sliced (reserve dark tops)

·         1/2 cup kimchi, plus 1 tablespoon kimchi juice

·         1 tablespoon sriracha

·         3 teaspoons fish sauce

·         3 teaspoons toasted sesame oil

·         1/4 cup olive oil

·         6 cups Napa cabbage, thinly sliced

·         6-inch piece daikon, cut into match sticks

·         2 cups of shredded carrots

·         Pinch salt

·         Cilantro, minced

 

Instructions

1.      Remove dark green tops from scallions and set aside.

2.      In a blender, add the scallion bulbs (white and light green parts) through the toasted sesame oil and blend until smooth. With the motor running, slowly add the olive oil and blend until dressing is thick and airy. Set aside.

3.      Take the Napa cabbage and tear off outer leaves to access the crunchy white inner section. Thinly slice the core on the crosswise until you get 6 cups. Toss in a large bowl with daikon, carrots and reserved scallion tops. Season with salt, pour dressing over until the vegetables are just coated, and transfer to a serving dish.

 

Assembly

Ingredients

·         Mini taco shells (these Mini Taco Shells are great for parties!)

·         Gochujang marinated beef

·         Kimchi slaw

·         Ruby Crunch Chili Crisp

·         Cilantro

 

Build

1.      Place beef inside each taco shell, top with kimchi slaw.

2.      Drizzle generously with Ruby Crunch Chili Crisp and finish with cilantro.