Korean Short Rib Tostadas

Korean Short Rib Tostadas

Build it and they will come! A fusion dish featuring delicious Korean-inspired short ribs and Mexican spiced toppings, all served on a crunchy tostada shell. This dish is heaven, in taco form.

Korean Short Ribs

4-5 lbs. beef short ribs
1 cup soy sauce
1 cup dark brown sugar, packed
4 tbsp sesame oil
4 tbsp rice vinegar
1" fresh ginger, skin removed
1 head of garlic, peeled
1/2 tsp white sesame seeds
2 kiwis

STEP 1 In a blender, combine soy sauce, sugar, sesame oil, vinegar, ginger, garlic, and kiwis. Blend until a smooth sauce forms. Stir in the sesame seeds.

STEP 2 Place cleaned short ribs in a 5-quart slow-cooker and pour the sauce over the top.

STEP 3 Cover and cook on high for 4 hours or on low for 6-8 hours. Stir every hour to ensure even cooking.

STEP 4 Remove ribs from the crockpot and use a fork to shred the meat off of the bone. Add the shredded meat back to the sauced-filled crockpot and keep warm until ready to serve.

Key Kitchen Gadgets Needed:

Mango Habanero Salsa
2 mangos, skin removed and chopped
1 habanero pepper, minced
1 cup diced tomato
2 tbsp chopped cilantro
1/2 cup chopped red onion
2 limes, juiced
1 tsp cumin
salt and pepper to taste

STEP 1 Combine all the ingredients in a bowl. Refrigerate for 20 minutes to allow the flavors to infuse before serving.

Kimchi Slaw
1 cup shredded red cabbage
1/2 cup chopped kimchi
1/2 cup shredded carrots
1/4 cup chopped scallions
2 tbsp black & white sesame seeds
1 tbsp grated ginger
6 tbsp black vinegar
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp gochujang
1 tbsp toasted sesame oil

STEP 1 In a medium-sized bowl, whisk together the vinegar, gochujang, oil, ginger, brown sugar, and soy sauce.

STEP 2 Add cabbage, kimchi, carrots, scallions, and sesame seeds. Toss until everything is well coated.

STEP 3 Refrigerate for 15 minutes before serving.

3/4 cup cooked and shelled edamame
1 lime, juices
3 tbsp water
1 garlic clove
2 ripe avocados
1/4 cup cilantro
1 tsp ground cumin
1/4 cup + 1 tbsp crema
salt and pepper to taste

STEP 1 Add all ingredients to a food processor or blender and blend. Cover tightly with saran wrap, pressed against the mixture, and store in the fridge until ready to serve.

FIN. Build your tostadas. I like to go in this order: Tostada Shell, Guacamame TM, Korean Short Ribs, Kimchi Slaw, Mango Habanero Salsa. Top with some queso fresco and more chopped cilantro, and enjoy!

Key Kitchen Gadgets Needed:

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