Korean Taco with Florida Citrus Kimchi
Ingredients
For Marinade:
- ¼ cup Florida Orange Juice
- ½ cup soy sauce
- ¼ cup chopped green onion
- 3 tbsp. honey
- 1 ½ tbsp. rice wine
- 1 tbsp. rice vinegar
- 1 tbsp. minced ginger
- 2 tsp. minced garlic
- 2 tsp. sesame oil
- 1 tsp. pepper
- 2 lbs. beef short ribs, boneless, thinly sliced
- ¼ cup Florida Orange segments
- 1 cup Kimchi
- 2 tsp. lime juice
- ¼ tsp. sesame oil
- 6 flour tortillas
- 2 cups shredded red cabbage
Preparation
1. Combine ingredients for marinade in a bowl and mix thoroughly.
2. Place short ribs in a nonmetallic dish. Pour marinade over the short ribs, cover and refrigerate. Marinate at least three hours, preferably overnight.
3. Combine all ingredients for Florida Citrus Kimchi in a bowl, tossing to combine. Set aside.
4. Drain marinade from the short ribs and discard marinade. Grill short rib slices over medium-high heat for 1 to 2 minutes per side. Remove cooked short rib from the grill and slice short rib into small, bite-sized pieces.
5. To assemble tacos, heat tortillas over medium heat on the grill or in a sauté pan. Place a small amount of shredded cabbage in the center of each tortilla, top with short rib meat and Florida Citrus Kimchi. Serve immediately.
2. Place short ribs in a nonmetallic dish. Pour marinade over the short ribs, cover and refrigerate. Marinate at least three hours, preferably overnight.
3. Combine all ingredients for Florida Citrus Kimchi in a bowl, tossing to combine. Set aside.
4. Drain marinade from the short ribs and discard marinade. Grill short rib slices over medium-high heat for 1 to 2 minutes per side. Remove cooked short rib from the grill and slice short rib into small, bite-sized pieces.
5. To assemble tacos, heat tortillas over medium heat on the grill or in a sauté pan. Place a small amount of shredded cabbage in the center of each tortilla, top with short rib meat and Florida Citrus Kimchi. Serve immediately.