INGREDIENTS

24  5.5” Super Soft White Corn Tortillas (39257)  
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 

DIRECTIONS

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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