Korean Veal Street Taco

Korean Veal Street Taco


Bulgogi Veal Ingredients

2-3 lbs Cedar Springs Veal Osso Bucco
2 cups Bulgogi Korean BBQ Sauce
1 cup Beef Stock
Salt & Pepper, to taste
Oil, as needed

Taco Ingredients

8 Flour Tortillas, small
8 oz. Salsa (your favorite)
8 oz Kimchi Slaw (see recipe below)
4 oz. Cilantro Lime Crema (see recipe below)
4 oz. Cotija Cheese, crumbled
8 Sprigs of Cilantro

Kimchi Slaw Ingredients

3/4 cups Green Cabbage, finely shredded
4 Tbsp. Mayonnaise
1/4 Tbsp. Honey
1/4 Tbsp. Rice Vinegar
1/4 cup Kimchi, finely sliced

Cilantro Lime Crema Ingredients

2 oz. Sour Cream
1/2 Lime
1/4 Bunch of Cilantro, chopped
1/4 Jalapeño, stem removed, chopped
Salt, as needed


  1. In storage container, evenly coat veal shanks with approximately 1 cup of bulgogi sauce. [Reserve 1 cup for later.] Allow to marinate at least 3 hours, but overnight preferred.
  2. Preheat oven to 325℉.
  3. Remove shanks from marinade and remove any excess marinade.
  4. Heat 1 tablespoon of the oil in a large Dutch oven. Add the veal shanks, season with salt and pepper and cook over high heat until browned, about 4 minutes per side. Transfer the shanks to a plate and discard the oil. Repeat as needed until all shanks are seared.
  5. In Dutch oven, add beef stock and bulgogi marinade and mix until broth and marinade are well incorporated. Bring to a simmer and add seared shanks back to Dutch oven.
  6. Cover and braise in oven for approximately 3 hours or until veal is very tender.
  7. About a half hour before veal is ready, prepare Kimchi Slaw and Cilantro Lime Crema according to directions below.
  8. Remove veal shanks and allow to cool slightly. While still warm, remove meat from shanks and shred.
  9. Strain sauce to saucepan and simmer over low heat until flavorful, about 15 minutes. Add to shredded veal and reserve warm.
  10. Warm both sides of tortillas on a flat top or pan.
  11. Portion about 2 oz. of Veal Osso Bucco on each tortilla.
  12. Top each veal portion with Salsa, Kimchi Slaw, a dollop of Crema, cheese and cilantro sprig.
  13. Serve warm.

Kimchi Slaw Directions

  1. Add all ingredients into a bowl, and gently toss together to combine.
  2. Keep in fridge until ready to use.

Cilantro Lime Crema Directions

  1. In blender add sour cream, chopped cilantro and juice from ½ lime.
  2. Blend until smooth.
  3. Add jalapeño to blender and blend further until smooth.
  4. Season with salt.
  5. Reserve cold until needed.
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