Celiac.com 05/10/2016 - Korean-style tacos are a big draw for lots of hungry gastronomes from Los Angeles to New York city. These Korean-style beef tacos are the perfect quick dinner dish to excite your tastebuds any night of the week.

Photo: CC--Kyle NishiokaYou can use either beef short ribs (Bulgogi) or flank steak. If you use short ribs, just be sure to remove any bone before assembling the tacos.

Ingredients:

  • 1 pound flank steak or Korean-style short ribs
  • ½ head of Napa cabbage, shredded
  • 1 medium carrot
  • 2 tablespoons light brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ¼ cup cilantro, chopped
  • 2 tablespoons rice vinegar
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons gluten-free soy sauce
  • 2 teaspoons gluten-free soy sauce
  • 1 tablespoons canola oil
  • 1 medium onion
  • 10-12 small gluten-free flour or corn tortillas

Directions:
In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons gluten-free soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.

Meanwhile, in a second bowl, combine the sugar, garlic, ginger, cilantro, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.

Heat the oil in a large skillet over medium heat.

Add the onion, cover and cook, stirring occasionally, until tender, 4 to 5 minutes.

Add the beef mixture, increase the heat to medium-high, and cook, until cooked through, 4 to 5 minutes.

Fill the tortillas with the beef and top with the slaw. Serve with kimchee on the side.

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