I do love my kalbi, out of all Korean foods it’s still my favourite. The problem is I just don’t eat it enough. I use it in the winter to make stews, but in the summer other than eating it Korean style I’m always at a bit of a loss. So making kalbi tacos which are all the rage stateside seemed ideal. This is one of the best dinners we have had in a long time and a perfect no hassle meal if you are having friends over.
1 roll of kalbi per person
2 small tortillas per person
1/2 an avocado sliced
Lettuce leaves for serving
A small wedge of red cabbage
1/2 a cucumber
1 green pepper
1 stick of celery
5 green onions
1 large handful of cilantro (고수)
3 tablespoons of sesame seed oil
2 tablespoons of soy sauce
1 tablespoon of grated fresh ginger
1 tablespoon of lemon juice
1 tablespoon of sesame seeds
1 tablespoon of hot sauce or gochu paste
1. To make the salad, grate the cucumber then slice the pepper, red cabbage and celery very finely and put in a bowl. Use a pair of scissors to cut the green onions and cilantro and add to the bowl and mix everything together.
2. To make the dressing, put all the ingredients in a bowl and mix together, then pour over the salad.
3. Put a frying pan on medium heat, then add a piece of the kalbi. Cook on one side for about 3 minutes, then flip over and do the other side for another 2-3 minutes until it’s browned on both sides. Be sure to cut the rib pieces off and cook them separately as they will take much longer. When the meat is done, leave to cool while you cook your next piece. When it is cold enough to touch, cut it into strips. it’s much easier if you use a pair of scissors.
4. When everything is done, put it all out and let everyone assemble their own. A bottle of sriracha doesn’t go amiss either, it gives a nice kick for those who like it spicy.