Foodie Friday: Recipe for Korean Steak and Taqueria Steak Tacos

So this past Tuesday night, I made some tacos...some real.good.tacos.  Figured I'd share the recipe here. 

Korean Steak Tacos

Marinade

3/4 cup soy sauce

3/4 cup water

3 tablespoons white vinegar

1/4 cup dark brown sugar

2 tablespoons white sugar

1 tablespoon sesame oil

1/4 cup minced garlic 

1/2 white onioin minced

3 lbs of short ribs or Korean cut ribs.  Both will work...you can use this recipe with rib eye.   If you buy short ribs or rib eye, make sure you cut it to the thickness of an actual rib, so the flavors soak into the meat.  

Here is the easy part.  Just combine all that crap above in a non reactive bowl, throw the meat in and then marinate for at least 8 hours. 

Korean Sweet and Spicy Sauce

5 tablespoons Kochujang (Korean sweet and spicy paste) Hard to find...I found at Whole Foods

1 tablespoon sugar

2 tablespoons honey

3 tablespoons rice wine vinegar

2 teaspoons minced garlic

1 teaspoon sesame oil

Again...take all this, mix it up and it's ready.  This sauce is not that spicy, so I might add more of the paste, or I might try to add some srichacha next time. 

Outcome

I tried to use a bagged coleslaw and mixed an Asian dressing in the slaw.  It sucked.  I also tried to use dry slaw with the Korean sauce over the top...that was much better.  Next time, I am going to make some homemade spicy slaw to put on top, will be much better.  I used corn tortillas, which is a must in my mind...my guests and family all used flour tortillas...they liked that better. 

Taqueria Steak Tacos w/ Homemade Salsa

3 pounds flank steak or short ribs

1/3 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, minced

2 limes, juiced

1/2 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

Combine all the above in ziplock bag,  marinade for at least 8 hours. 

Homemade Salsa (got this from a neighbor...great taste)

3 Tomatoes

1 Onion (I usually chicken out and don't put a whole onion in...up to your taste.  Yellow onions are better than white for this recipe)

1 tablespoon garlic (minced)

1 lime zest

1 1/2 limes juiced

2 jalapenos

1 head of cilantro

1 packet of salsa seasoning 

salt to taste

Take all the above and put in food processor to mix.  Ready to serve.  The longer it is in the fridge, the spicier it gets.  If you think it lacks taste, add lime or salt.  

To make a pico de gallo, take all the above ingredients, but instead of putting in food processor, chop the tomatoes, mince the onion, chop the jalapeno &  mince the cilantro. 

After having this salsa, you'll understand why I never buy salsa from the store.