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Chef Clay Conley’s Korean-Style Short Rib Tacos

Korean-Style Short Rib Tacos

   Recipe courtesy of Chef Clay Conley, Buccan Palm Beach

 

Chef Clay Conley showcases his culinary talents with the sweet and spicy Korean Short Rib Tacos. Give the recipe a try and tell us how your version turned out. Cheers!

Korean Short Rib Tacos - Buccan - Chef Clay Conley - Palm Beach

Marinade:

  • 1.5 cup soy sauce
  • ¼ cup white sugar
  • 2 tablespoons honey
  • 1/8 cup sesame oil
  • 1 tablespoon ginger, minced
  • 8 cloves garlic, minced
  • 5 green onions, sliced thin
  • 3 tablespoons toasted sesame seeds
  • 2 pounds shortrib, sliced ¼- ½ inch thick

 
Mix all ingredients and marinate shortrib overnight.
 

Korean Short Rib Tacos ingredients - Buccan Palm Beach - Clay Conley 
Kimchi Aioli:

  • 1 cup mayonnaise
  • 2 teaspoons garlic, minced
  • ¼ cup kimchi base
  • Juice of 1 lime

 
Mix all ingredients and let sit overnight for flavors to meld.
 
Kimchi:

  • 10 brussel sprouts, julienne
  • ½ red onion, julienne
  • 1 carrot, julienne
  • ½ bell pepper, julienne
  • 24 cilantro leaves
  • 3 scallion, sliced thin
  • 1 tablespoon soy sauce
  • 3 tablespoons kimchi base
  • 2 tablespoons rice wine vinegar

 
Mix all ingredients and let sit a couple of hours.
 
Buccan Palm Beach - Clay Conley - Korean Short Rib Tacos Final:
12 4” soft flour tortillas
 
Over a hot charcoal grill cook shortrib until charred slightly, but medium rare. Remove from grill and keep warm. Warm flour tortillas on grill until soft. Place a dollop of kimchi aioli in center of tortilla. Top with a couple slices of rib meat and then garnish with some of the kimchi.

 

 

Recipe courtesy of Chef Clay Conley:

Buccan

350 S. County Rd.

Palm Beach, FL  33480
 

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