Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Korean-Style Tacos with Asian Slaw (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    Ingredients:
    1 whole chicken cut in pieces (1-2 pieces with bones and skin - Chinese Style)
    or breast
    or thighs
    or pork*
    7 cloves garlic - crushed
    ½ of large onion
    ground pepper or pepper corn
    ½ cup gluten-free soy sauce
    ¼ cup rice or apple cedar vinegar
    bay leaves (optional)
    cube of gluten-free chicken bouillon
    *½ cup water if pork
    Directions:
    Mix everything and put in a medium pot. Let it boil until it is almost dry. If you want it more sour -- add more vinegar. If you want it more salty -- add more soy sauce.

    Jefferson Adams
    Celiac.com 10/20/2015 - Make a delicious, nutritious, colorful addition to any dinner with this delightful dish that happens to be both gluten-free and vegetarian. Red, orange, and yellow bell peppers are paired with baby bok choy and green onions in a dash of sesame oil.
    Ingredients:
    1 tablespoon canola or coconut oil 1 tablespoon sesame oil 3 large bell peppers, assorted colors, sliced, seeds and pod discarded 4 green onions, chopped, including greens 1 pound baby bok choy, trimmed, rinsed, and torn into smaller pieces ¼ cup roasted pine nuts as garnish Directions:
    Heat a tablespoon each of the coconut oil and sesame oil in a large ...

    Jefferson Adams
    Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles."
    Some people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first.
    Ingredients:
    3 to 4 medium zucchini, spiral cut or long thin strips 1 cup carrot, grated 2 green onions, thin diagonal slices ½ teaspoon salt 1½ cups thinly sliced and roughly chopped red cabbage ½ large red bell pepper, sliced thin and cut into 1-inch segments ½ cup cilantro, chopped Dressing:
    ...

    Jefferson Adams
    Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go.
    Now, for this dish, you're not looking for the black cod known as Chilean Sea Bass, but for the American version, usually caught in Alaska, that is much more sustainable. So, be sure to talk to your fishmonger if you're not sure.
    Ingredients:
    1 pound Black cod fillets, cut into pieces 1 tablespoon Sugar 1 tablespoon White miso 1 tablespoon Mirin 1 tablespoon Sake 1 large clove garlic, grated 1/2" finger of ginger, grated 3 cloves garlic, minced Directions:
    Mix the sugar, miso, mirin, sake, garlic and ginger in a small bowl.
    Rub...