I really like this recipe but it is different from what I normally cook. Its good to step outside the box once in awhile.
I made this today and shared it at work and at my local brewery. Everyone was amazed by it and came back for seconds (and thirds). This is a recipe inspired by Sam The Cooking Guy. He posted a video of his taco shop a few months back ( https://youtu.be/NmUOaaOpGFo ) that featured this taco -he didn't give away his meat seasonings or Gochujang sauce recipe but I made my own interpretation based on his other videos. For the beef I used his Korean Bulgogi recipe ( https://youtu.be/83UmozQkZeE ) but changed it as follows: I left out the onion, increased the ginger, used toasted sesame oil, added a little fish sauce, and added Mirin.
Recipe:
1 lb boneless beef short rib meat, thin sliced
1 1/2 T grated ginger (I used the store bought minced ginger)
1 T brown sugar
3 T soy sauce (I used Pearl River Bridge Light Soy Sauce)
1 T toasted sesame oil
1-2 cloves garlic - pressed
1/3 pear, grated - I used the fine grate side of my grater, basically made pear mush
1 T Gochujang - the Gochujang paste from HEB (my local grocery) was not as thick as that seen in several youtube videos so I doubled the amount.
1 1/2 T Mirin (Sweet Rice Wine for Cooking)
1 t Red Boat fish sauce
Combine beef and all ingredients, place in a ziplock, remove air, and marinate in fridge overnight. Cook on a flat top or cast iron skillet - about 30 seconds per side
Gochujong sauce: Sam didn't give away his recipe but knowing Sam I figured that, since he already put some sour cream on the taco, he probably made the sauce with Kewpie mayo (his fave) and garlic - at the least. I don't have Kewpie mayo so I used Duke's. I found several Gochujang Aioli recipes but all called for sour cream. I found another recipe that used mayo and decided that Sam probably used a similar recipe, so here is my humble offering:
2 T Gochujang
8 T Duke's or Kewpie Mayo
1-2 cloves garlic - pressed
Since the Gochujang from HEB was less concentrated than the Gochujang I saw on Sam's video (and ordered from Amazon but haven't received yet - link under his video) I basically changed the recipe to 1/2 Gochujang and 1/2 Duke's Mayo, plus the garlic. Combine all and refrigerate overnight.
Other ingredients:
Sour cream
Flour tortillas (I used the uncooked flour tortillas from HEB and cooked them on my cast iron griddle)
Grated Jicama - I used the coarse side of the grater
Sliced green onions
Buttered toasted Panko: 1 cup Panko and 2 T butter. Melt butter in skillet, add Panko, and cook until Panko begins to brown - as soon as the Panko changes color turn off heat and remove from skillet or you will burn it.
Assembly:
On a 5 1/2" flour tortilla:
Lay a line of sour cream
Lay a line of Gochujang sauce
- squeeze bottles make this step easy
add a layer of jicama
add some green onion
add a layer of meat
add the Panko
add some more green onion
Serve and enjoy, pic from the brewery - Neches Brewing Co. of Port Neches, Texas.
I made this today and shared it at work and at my local brewery. Everyone was amazed by it and came back for seconds (and thirds). This is a recipe inspired by Sam The Cooking Guy. He posted a video of his taco shop a few months back ( https://youtu.be/NmUOaaOpGFo ) that featured this taco -he didn't give away his meat seasonings or Gochujang sauce recipe but I made my own interpretation based on his other videos. For the beef I used his Korean Bulgogi recipe ( https://youtu.be/83UmozQkZeE ) but changed it as follows: I left out the onion, increased the ginger, used toasted sesame oil, added a little fish sauce, and added Mirin.
Recipe:
1 lb boneless beef short rib meat, thin sliced
1 1/2 T grated ginger (I used the store bought minced ginger)
1 T brown sugar
3 T soy sauce (I used Pearl River Bridge Light Soy Sauce)
1 T toasted sesame oil
1-2 cloves garlic - pressed
1/3 pear, grated - I used the fine grate side of my grater, basically made pear mush
1 T Gochujang - the Gochujang paste from HEB (my local grocery) was not as thick as that seen in several youtube videos so I doubled the amount.
1 1/2 T Mirin (Sweet Rice Wine for Cooking)
1 t Red Boat fish sauce
Combine beef and all ingredients, place in a ziplock, remove air, and marinate in fridge overnight. Cook on a flat top or cast iron skillet - about 30 seconds per side
Gochujong sauce: Sam didn't give away his recipe but knowing Sam I figured that, since he already put some sour cream on the taco, he probably made the sauce with Kewpie mayo (his fave) and garlic - at the least. I don't have Kewpie mayo so I used Duke's. I found several Gochujang Aioli recipes but all called for sour cream. I found another recipe that used mayo and decided that Sam probably used a similar recipe, so here is my humble offering:
2 T Gochujang
8 T Duke's or Kewpie Mayo
1-2 cloves garlic - pressed
Since the Gochujang from HEB was less concentrated than the Gochujang I saw on Sam's video (and ordered from Amazon but haven't received yet - link under his video) I basically changed the recipe to 1/2 Gochujang and 1/2 Duke's Mayo, plus the garlic. Combine all and refrigerate overnight.
Other ingredients:
Sour cream
Flour tortillas (I used the uncooked flour tortillas from HEB and cooked them on my cast iron griddle)
Grated Jicama - I used the coarse side of the grater
Sliced green onions
Buttered toasted Panko: 1 cup Panko and 2 T butter. Melt butter in skillet, add Panko, and cook until Panko begins to brown - as soon as the Panko changes color turn off heat and remove from skillet or you will burn it.
Assembly:
On a 5 1/2" flour tortilla:
Lay a line of sour cream
Lay a line of Gochujang sauce
- squeeze bottles make this step easy
add a layer of jicama
add some green onion
add a layer of meat
add the Panko
add some more green onion
Serve and enjoy, pic from the brewery - Neches Brewing Co. of Port Neches, Texas.
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