24 6" Heat Pressed Flour Tortillas (10400)
5 lbs. Korean Style Short Ribs
Kalbi , see related recipe
Korean BBQ Sauce , see related recipe
Non-stick Cooking Spray , as needed
4 1/2 cups Monterey Jack Shredded Cheese
3/4 cup Kimchi , commercially prepared
3/4 cup Shredded Napa Cabbage
3/4 cup Shredded Red Cabbage
Onion Cilantro Salsa , see related recipe
1.) Combine Korean style short ribs and enough Kalbi to coat, reserve remaining Kalbi. Allow to marinate for minimum 2 hours, up to 24 hours, the longer the better.
2.) Preheat open flame grill to medium-high heat. Grill marinated short ribs while basting with Korean BBQ Sauce, for 3 to 4 minutes per side or until cooked through. Let rib rest, then debone and shred into bite-size pieces and hold warm in remaining BBQ sauce for service.
3.) To Make Quesadilla-Taco To Order: Heat non-stick sauté pan over medium heat, evenly coat 1 side of two tortillas with non-stick cooking spray. Place 1 sprayed side down in sauté pan, top with 1/3 cup shredded cheese and 1 tablespoon kimchi, place 2nd tortilla sprayed side up over top. Toast on each side for 1½ to 2 minutes or until golden brown. Top with 2 ½ oz. warm Kalbi and 1 tablespoon each shredded cabbage and fold. Serve immediately with 1 oz. Onion Cilantro Salsa in ramekin.
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