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  • Jefferson Adams

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

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.



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    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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  • 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.


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