Korean Beef Short Rib Burrito Bowl & Taco

Name: Korean Beef Short Rib Burrito Bowl & Taco
Total time: 90 min
Ingredients: ¼ + 1-1/4 Onion, diced; ¼ Asian pear; 11 cloves Garlic, finely chopped; 1 tbsp Mirin; 1 lb Beef rib, boneless; ¼ cups Soy sauce; 2 tbsp Honey; 2 tbsp Brown sugar; 2 tbsp Sesame oil; Black pepper; 2 Tomato, diced; 1 Jalapeño chili, seeded chopped; Lime; 1 Cilantro, roughly chopped; 1 pinch Salt; 3 cups Vinegar; 2 ¼ cups Sugar; 8 cups Radish; 2 tsp Vegetable oil; 2 cups Rice; 2 Scallion, chopped; 1 tsp Sesame seed

By Seonkyoung Longest · 90 min

Ingredients

Onion · diced¼ + 1-1/4
Asian pear¼
Garlic · finely chopped11 cloves
Mirin1 tbsp
Beef rib · boneless1 lb
Soy sauce¼ cups
Honey2 tbsp
Brown sugar2 tbsp
Sesame oil2 tbsp
Black pepper
Tomato · diced2
Jalapeño chili · seeded chopped1
Lime
Cilantro · roughly chopped1
Salt1 pinch
Vinegar3 cups
Sugar2 ¼ cups
Radish8 cups
Vegetable oil2 tsp
Rice2 cups
Scallion · chopped2
Sesame seed1 tsp

Instructions

Blend the onion, Asian pear, garlic, mirin and the other listed ingredients in a food processor until ground to a paste.
Put the onion mixture and the beef short ribs in a large bowl or zipper bag, coat the ribs well, cover and refrigerate for at least 2 hours.
Mix the soy sauce with the remaining marinade ingredients in a small bowl, add to the meat and marinate for another 30 minutes or overnight.
Grill on medium-high heat until the meat reaches your preferred doneness.
Rest the meat for at least 10 minutes, then slice or dice it as you like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

Watch the recipe video

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