Korean Jamaican Beef Tacos

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  • PREPARATION TIME : 30 minutes
  • COOKING TIME : 30 minutes
  • SERVES : 4

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Thank you Jr. Chef Jalen Campbell for creating this delicious recipe and for being a part of our first ever Jr Chef competition! We at Grace are very proud of the excellent dishes this next generation created.

Ingredients:
  • 2 lbs Korean beef short rib (kalbi)
  • 3/4 cup Soy sauce
  • 1 tbsp Sesame oil
  • 3/4 cup Grace Coconut Sugar
  • 2 Green onion
  • 2 cloves Garlic
  • 4 tbsp Grace Jerk Marinade
  • 1 cup Grace Tropical Rhythm Pineapple Ginger Juice
Coleslaw:
  • 1/2 Green & purple cabbage
  • 3/4 cup Soya sauce
  • 1 tbsp Sesame oil
  • 3/4 cup Vinegar
Jerk Cream Sauce:
  • 1/2 cup Sour cream
  • 1/2 cup Mayonnaise
  • 3 tbsp Grace Jerk Marinade
  • 1/4 cup Grace Tropical Rhythm Pineapple Ginger Juice
Directions:
  1. Marinating the beef: 2lb of Korean Kalbi Beef Ribs (cut into thin slices), 3/4 cup soy sauce, 3/4 cup brown sugar, 2 green onions chopped finely, 2 cloves of garlic chopped finely, 1 tablespoon of sesame oil, 4 tablespoons Grace Jerk marinade and 1 cup of Grace Tropical Rhythm Pineapple Ginger juice.
  2. Set in a ziploc bag and leave to marinate overnight.
  3. Cut half a small cabbage, of both purple and green, into thin long strips, dress with 3/4 cup soy sauce, 3/4 cup of vinegar and 1 tablespoon of sesame oil. Set aside.
  4. Mix together ingredients for  the jerk cream sauce.
  5. Grill the beef on each side until it starts to caramelize (4-6 minutes on each side). Set aside, clean your grill and put on flour tortilla for 20 seconds on each side till it warms or desired grill marks.
  6. Building the taco: grilled flour tortilla, add a few strips of beef, coleslaw and the sweet jerk sauce. Enjoy!