What A Concept — Korean Tacos!

This week on Sam Choy’s Kitchen, we enjoy a backyard barbecue at Kelvin Ro’s house – he’s the owner and chef of Diamond Head Market & Grill. Chef Kelvin grills Kalbi Tacos and a Shrimp Pasta Salad.

KALBI TACOS

Lightly grill corn or flour tortillas and lay down Kalbi Strips, add Korean Cole Slaw and top with Mango Salsa, Monterey Jack Cheese and or sour cream.

Kalbi Sauce

1 cup shoyu
2 cup sugar
1/2 cup honey
1 cup water
1/2 cup grated onion
1/2 cup chopped green onion
1 tablespoon minced fresh chili pepper
1 tablespoon coarsed ground pepper
2 tablespoon sesame oil
2 tablespoon toasted sesame seeds
1/4 cup vegetable oil

Soak 3 pounds of 1/2-inch short ribs in plastic Ziploc bag for three to four days to allow the marinade to penetrate fully. Grill over medium heat and slice thin. Set aside.

Mango Salsa

1 cup diced mango
1 cup diced tomato
1/4 cup diced onion
1/8 cup minced cilantro
1/8 cup fresh lime juice
2 tablespoon grated ginger
2 tablespoon minced fresh chili pepper
1 teaspoon kosher salt
1 teaspoon fresh black pepper
2 teaspoon cumin

Korean Cole Slaw Mesclun greens, julienne carrot, bean sprout, won bok tossed with Korean Aioli

Korean Chili Aioli

1 tablespoon chili paste
2 tablespoon minced cilantro
1 tablespoon sesame oil
1 tablespoon vinegar
2 tablespoon shoyu
2 tablespoon sugar
1 tablespoon minced garlic
1 cup mayonnaise salt and black pepper to taste

SHRIMP PASTA SALAD

Combine warmed grilled shrimps, vegetables, grilled vegetables, Balsamic vinaigrette, mango and add feta cheese, salt and pepper to taste.

1 cup diced zucchini
1 cup yellow squash
1 cup red bell pepper
1 cup yellow bell pepper
1 cup button mushrooms
1 cup red onions
1/4 cup vegetable oil
2 tablespoon minced garlic
Grill on slotted pan.
Grill two pounds of shrimp
Add 1/4 cup vegetable oil and 2 tablespoons minced garlic and grill and set aside.

Add
1 cup diced cucumber
1 cup diced tomato
1 cup diced mango
1/4 cup minced cilantro
2 teaspoon lime or lemon
1/2 cup feta cheese
1 cup cooked farfalle pasta (bowtie)

Balsamic Vinaigrette

1/2 cup Balsamic vinegar
1/4 cup brown sugar
1/2 cup extra virgin olive oil
2 tablespoon minced ginger
2 tablespoon minced garlic
1 tablespoon Cajun seasonings
2 tablespoon minced sweet basil
1 tablespoon dijon mustard

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.)