Korean Taco Salad Stack Recipe

Name: Korean Taco Salad Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: Beef Marinade; 1-1/3 cups lite soy sauce; 1-1/2 cups sugar; 1-1/3 cups green onions, chopped; 1-1/3 cups dry white wine; 3/4 cup A.1. Original Sauce; 1/2 cup sesame oil; 1/4 cup sesame seed, toasted; 2-1/2 Tbsp. garlic; boneless beef short ribs, cut into 1-inch pieces Safeway 1 lb For $5.99 thru 02/09; Spicy Double-Chile Dressing; 1 pkt. GOOD SEASONS Italian Dry Mix Salad Dressing; 1 qt. water; 1 cup white wine vinegar; 1 cup TAPATIO Hot Sauce; 1/2 cup ancho chile pepper powder; 1/2 cup ground guajillo chiles; 6 Tbsp. ground cumin; Taco Salad; 144 each corn tostadas (4-1/2 inch); 3 qt. romaine lettuce, shredded; 3 qt. napa cabbage, shredded; 1-1/2 qt. kimchee, 1/2-inch pieces; 1-1/2 qt. daikon radishes; 1 cup fresh cilantro, coarsely chopped; 1/2 cup sesame seed, toasted

Servings: persons

Beef Marinade
1-1/3 cups lite soy sauce
1-1/2 cups sugar
1-1/3 cups green onions, chopped
1-1/3 cups dry white wine
3/4 cup A.1. Original Sauce
1/2 cup sesame oil
1/4 cup sesame seed, toasted
2-1/2 Tbsp. garlic
boneless beef short ribs, cut into 1-inch pieces Safeway 1 lb For $5.99 thru 02/09
Spicy Double-Chile Dressing
1 pkt. GOOD SEASONS Italian Dry Mix Salad Dressing
1 qt. water
1 cup white wine vinegar
1 cup TAPATIO Hot Sauce
1/2 cup ancho chile pepper powder
1/2 cup ground guajillo chiles
6 Tbsp. ground cumin
Taco Salad
144 each corn tostadas (4-1/2 inch)
3 qt. romaine lettuce, shredded
3 qt. napa cabbage, shredded
1-1/2 qt. kimchee, 1/2-inch pieces
1-1/2 qt. daikon radishes
1 cup fresh cilantro, coarsely chopped
1/2 cup sesame seed, toasted

1
Beef Marinade: Whisk all ingredients except meat until sugar is dissolved; pour over meat in non-reactive pan.
2
Refrigerate 2 hours to marinate.
3
Spicy Double-Chile Dressing: Prepare dressing mix with water and vinegar, following directions on GOOD SEASONS package.
4
Add remaining ingredients; mix well.
5
Refrigerate until ready to use.
6
For each serving of Taco Salad: Cook 2 oz.
7
of the marinated meat in nonstick skillet on high heat 1 to 2 min.
8
or until meat is done and juices are caramelized.
9
Shred meat; cover to keep warm.
10
Place 1 tostada on serving plate.
11
Combine 1/2 oz.
12
romaine, 1/4 oz.
13
cabbage and 2 tsp.
14
Spicy Double-Chile Dressing; place on tostada.
15
Cover with second tostada.
16
Combine 3/4 oz.
17
kimchee and 1/3 oz.
18
radishes; spoon over second tostada.
19
Cover with third tostada.
20
Top with shredded meat, 1 tsp.
21
cilantro and 1/2 tsp.
22
sesame seed.
23
Drizzle plate with 1 Tbsp.
24
of the remaining Spicy Double-Chile Dressing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Beef Marinade, 1-1/3 cups lite soy sauce, 1-1/2 cups sugar, 1-1/3 cups green onions, chopped, and more.

Yes, Korean Taco Salad Stack falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Taco Salad Stack

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