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–+ servings
Galbi Jjjim Birria Tacos
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5 from 1 vote

Galbi Jjim Birria Tacos

I love birria tacos and I love galbi jjim — so why not combine them? A fusion creation of my two favorite dishes from my two favorite cuisines – GALBI JJIM BIRRIA TACOS.
Prep Time1 day
Cook Time2 hours 10 minutes
Course: Main Course
Cuisine: korean, Mexican
Servings: 1
Calories: 560kcal
Author: Clara

Equipment

  • Instant Pot
  • Cast Iron

Ingredients

Galbi Jjim Braising Liquid

  • 1 clove Garlic
  • ¼ Onion diced
  • 4 tablespoon Soy sauce
  • 1 tablespoon Gochujang
  • 1 tablespoon Gochugaru (Adjust based on spice preference)
  • 1 tablespoon Mirin
  • 2 teaspoon Sugar
  • ¼ Korean pear
  • 1 teaspoon Pepper
  • ½ cup Water

Galbi Jjim

  • 0.25 lb Beef chuck steak
  • 1 Carrot
  • 3-4 Shiitake mushrooms (dried)

Taco

  • 1 ball Oaxacan cheese (Use as needed)
  • 2-3 Low carb tortillas (Mission brand or brand of choice)
  • Scallions
  • Furikake

Instructions

  • Gather the braising liquid ingredients and the galbi jjim ingredients.
  • Soak the shiitake mushrooms and set aside for at least 15-30 minutes.
  • Cut the beef into small, bite sized pieces. Season liberally with salt and pepper. If using an instant pot, turn the instant pot onto sear mode, spray the pot with cooking spray, and sear the beef pieces until each side is slightly charred, then remove from pot. If you don’t have an instant pot, you can do the same thing on a skillet or cast iron skillet.
  • Prepare the garlic, onion and pear by mincing them into tiny pieces. Mix together with the rest of the marinade ingredients.
  • Skin and cut the carrots into bite-sized pieces.
  • Pour the braising liquid, along with the beef pieces, sliced carrots, and mushrooms into the instant pot. Set to cook on high pressure for 40-45 minutes and let it come to natural release for about 10-15 minutes.
  • Once the meat is done, remove from heat and use 2 forks to shred the meat.
  • Pour out the remaining braising liquid into a bowl and set aside. Put the remaining taco meat into a separate bowl. Leave both in the fridge overnight — this will give the meat extra time to soak in the delicious marinade juices. For the braising liquid, this will allow it to form a layer of fat on the top, which will be crucial for putting together the tacos later.
  • Now it’s time to put together the tacos! Gather the taco ingredients and the shredded meat and consomé. Tear the cheese up into small sized shreds.
  • Get a cast iron skillet and put it over high heat. Use a spoon to take some of the solidified fat from the consomé and drop it into the skillet. The purpose of the fat is to provide a distinct flavor to fry the tortilla in, similar to how you would fry something with a more traditional fat compound such as oil or butter.
  • As the fat melts, place a tortilla on the skillet and begin to add in the shredded meat, then the Oaxacan cheese. Let the taco cook for about 2-3 minutes, or until the cheese melts. While cooking, you can spoon on some additional consomé to really bring how the flavor. Fold over the taco and cook on each side for about a minute or so each, or until at desired consistency. The taco should be crisp and golden. Repeat again to create each additional taco.
  • Similar to how Galbi Jjim is topped with scallions, chop up some scallions and sprinkle them onto the taco. I also added some furikake.
  • Serve with the heated consomé, dipping the taco into the broth with each bite. And enjoy your delicious fusion creation!

Nutrition

Calories: 560kcal