How to Make Korean Short Rib Tacos with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

Hey guys, I'm Jet Tila and this is Jet Cook, where I take the mystery out of Asian

cook

ing by showing you how to

make

some of my favorite dishes from the store to the kitchen, but before we get into it, it's time to take a second and subscribe Being from Los Angeles, the

food

truck capital of the United States, it's all about fusing cultures on our plates, so what better dish to

make

than Korean

tacos

, let me show you how. What really makes this dish Korean is the gochujang, which is a Korean pepper paste, it's sticky. sweet and salty, you can substitute sambal or chili garlic sauce, but in my opinion, it is worth finding.

I love ribs for Korean taco because they are

cook

ed nice and tender without being dry, they come boneless or bone-in, take the boneless to make Your life easier, so Brussels sprouts are my personal version of these Korean

tacos

. Its earthy sweetness pairs perfectly with meat. They also eliminate fat and richness. These rib tacos are amazing for a party. You can also prepare the ingredients in advance. and keep them in your refrigerator to make the perfect dinner or hare treat for dogs. The ribs are the star of these tacos. Once again, put them in the oven. You'll have a few hours to braise, so chef's advice do them in one day. or two ahead and they really taste better.

The first thing we need to do is braise these ribs and all that braising means is cooking a piece of tough meat in a little bit of liquid low and slow until you get that kind of tender, crumbly deliciousness. then we will cut some vegetables. I'm going to show you how to make an amazing Korean gochujang taco sauce and we're going to put it all together in one delicious taco, so I'm going to start with my mirepoix, which is celery, carrots, and onions. but in this case I'm using shallots with mirepoix. I just want you to chop them into large pieces, that means don't worry about any specific shape, just cut them into large fish cubes and keep all the vegetables a consistent size.

Worry about the skin on the shallots, but you're not going to eat them and it's really an extra step to peel them. These will cook over time and really combine their flavors with the brace to form the taco. I'm cutting the onion. into small dice and I'm cutting the Brussels sprouts into thin strips, so people always ask me how you are so quick with the night. It's just a lot of practice and a lot of experience. I've probably run over 10,000 hours behind a knife and that's the only way to get it right, so for the actual ribs we have to do a little prep first, so I'm going to cut these ribs into smaller pieces because they're going to cook a little bit. faster. probably like 2 to 3 inch blocks and we have to prep the meat before searing we're seasoning pretty generously with salt and pepper and then you're going to want to give them a light coating with all purpose flour well what's the flour.

What I'm going to do is help absorb some of the moisture from the meat and help get a nice brown crust. I'm just coating all sides of the ribs very lightly and then we'll turn on the pan that I'll start with. a high temperature oil and back it with butter, the oil will give me tolerance to the

food

, meaning I can make this pan very hot, but the butter will give me a good flavor. You want to make sure you don't overcrowd the pan, as it should look. each piece of meat can be turned without overcrowding the pan.

The more pieces of meat you load in here, the colder the pan gets because what you're actually doing here is frying the surface, you're browning the surface, the colder the pan gets. the more steam you're creating and that's not what we want, if your meats are going to brown a little slower, then take your time, don't rush to flip these pieces of meat. You know, I grew up in this neighborhood of Los Angeles, right in between Koreatown Thai town a little Mexican neighborhood of Salvador a neighborhood so it was really organic for us in Los Angeles to create this kind of Korean taco mash, although this is totally my version.

I wanted to take it as a really delicious street taco and get married. with a really cool French technique. I feel like it's the best of both worlds. I mean, a

short

rib perfectly paired with salsa verde is the perfect thing to eat, so the beef is GBD, which means golden brown and delicious, it's time to add mirepoix to the pan what the mirepoix is ​​really doing is adding even more layers of flavor, the shallots, the carrots, the celery, really boost the flavor and also help to start removing the chunks of meat from the bottom of the pan.

Char's is a tough cut of meat, it feels like a very rare steak. This is just trying to seal in the flavors so that as it cooks in the oven it starts to break down. I'm not trying to cook this over here in any way. I'm really just trying to get a really beautiful brown layer and let the liquid finish the job in the oven, so we move on to the red wine part. I'm using a very large red wine, the kind you earned a drink by eating. a really big steak because those two flavors really complement my favorite wine to braise is Cabernet or Merlot because you really want a big, bold wine for big flavors, the acid and the wine will also break down that meat and create a really beautiful kind of sweet.

Glazing, this is also called deglazing. Quickly boiling the wine will really help get out all the bits that are stuck to the bottom of the pan, which are actually good things we call that in French cooking, just think of that as the base of the flavor now. We're going to add beef broth to further strengthen the flavor of the meat, okay, come here, we need to have a very quick chat, it's absolutely critical that you don't take the liquid level beyond half because you're no longer raising it. . Alright, remember that liquid halfway means braising liquid over the meat, it means boiling not good, so the last thing I'm going to add before this goes in the oven to braise is what I call a bouquet garni, which are basically herbs.

Grouped to enhance even more flavors. and a classic bouquet is going to be bay thyme and a little bit of parsley, so all this deliciousness goes in the oven at about 325 for about two or three hours and I'm going to pull out this tender, delicious, perfect rib, since that takes a time. I al

ready

made one ahead of time to show you how to make this taco, oh man it smells like the most amazing barbecue you've ever smelled, that's what it smells like with a hint of wine that gives you the kind of sour note. and then the herbs penetrate through my nasal cavities.

This is amazing, I want to eat it right out of the pan, but I'll have to hold back and wait for the taco so the meat is cooked, it's time to make. our gochujang sauce, so what is goat ujjai? It is simply a salty, sweet and sticky Korean chili paste. I think most people hear chili paste. I think it's super spicy, but on the spice scale it's probably like a four or five, you can substitute that. get maybe like sambal oelek or chili garlic sauce, but for Biden it's worth it, so I'll add soy sauce which gives me the salty taste, sugar for sweetness and just a touch of sesame oil.

These are really all the flavors of Korean barbecue. with a little bit of spice blender, everything together until it becomes some kind of horrible deliciousness and that's it, it's really that simple to make your own Korean sauce to bring it all together. I'm going to start by heating up some pan delicious corn tortillas but they're even more delicious if you toast them and I think a lot of people forget that little step so it's just a dry pan on my Mexican aunt would call it typical mom so you just want to something hot, it doesn't have to be oiled, but it's really nice.

That corn that's here sweetens. I'm just going to toast some of those and I'm not even cooking for color. I just want to get a nice aroma from these corn tortillas. I'm going to keep this pan hot. because I'm going to cook the brussels onions and the ribs, speaking of ribs, it's time to pull apart some ribs, so I'm going to show you what tender really means. I don't think I'd bother with a knife. I'm going to use my tweezers and squash these planes, look at that so all that connective tissue in the ribs turns into delicious anxiety.

It's like eating the most perfect barbecue. It's the perfect amount of natural sauce, fat and velvety. This is something. special here so with the same pan that we toasted the tortillas I'm just adding a little bit of oil we're going to make the russell's and a little bit of onion because I've cut the onions very finely I do want a little raw onion flavor and as I Brussels sprouts are sauteed, they will sweeten and turn bright green, but you don't want to kill them, don't cook them so far that they become soft and mushy. Season a little bit and now I'm going to add my meat.

I like to add a little bit of taco sauce to really season this taquero and this will happen very quickly because remember the meat is al

ready

cooked. I just want to cook a little. the onions in Brussels, there it is, now I can start making tacos, so to make the tacos, she's going to take those toasted tortillas. I'm going to the Bund at Skyy so I'm going to make three tacos and if it's just for you and your friends or your family really likes these tacos, a little bit of onion and then I'm going to top them with a little bit more taco sauce so here There are my Korean

short

rib tacos, they are rich, delicious and sure to be a hit, I hope.

You enjoyed coming to the market and cooking with me today. Don't forget to put your photos below and don't forget to subscribe. See you soon on another episode of Ready Jet Cook.