Lightly grill corn or flour tortillas and lay down Kalbi Strips, add Korean Cole Slaw and top with Mango Salsa, Monterey Jack Cheese and or sour cream.
Kalbi Sauce 1 C Shoyu 2 C Sugar 1/2 C Honey 1 C Water 1/2 C grated round onion 1/2 c chopped green onion 1 T minced fresh chili pepper 1 T coarsed ground pepper 2 T Sesame Oil 2 T Toasted Sesame Seeds 1/4 C Veg Oil Soak 3 lb. of 1/2 inch short ribs in plastic ziploc bag for 3-4 days to allow the marinade to penetrate fully. Grill over medium heat and slice thin. Set aside.
Mango Salsa 1 C Diced Mango 1 C Diced Tomato 1/4 c Diced Round Onion 1/8 c Minced Cilantro 1/8 c Fresh Lime Juice 2 T grated ginger 2 T minced fresh chili pepper 1 t kosher salt 1 t fresh black pepper 2 t cumin
Korean Cole Slaw Mesclun Greens, Julienne Carrot, Bean Sprout, Won Bok tossed with Korean Aioli
Korean Chili Aioli (Koo choo jung Aioli) 1 T Chili Paste 2 T Minced Cilantro 1 T Sesame Oil 1 T Vinegar 2 T Shoyu 2 T Sugar 1 T Minced Garlic 1 C Mayonaise salt and black pepper to taste