Korean Beef Taco Salad with KAMUT® Blend

Korean Beef Taco Salad with KAMUT® Blend

InHarvest Products Used


Yield: 8 servings

Marinated Short Ribs

  • 1½ lbs. boneless beef short ribs, sliced
  • 1 c. packed light-brown sugar
  • 1 c. low-sodium soy sauce
  • Juice from 1 lime
  • ½ c. water
  • ¼ c. rice-wine vinegar
  • ½ c. minced onion
  • ¼ c. minced fresh garlic
  • 2 T. dark sesame oil
  • ¼ t. ground black pepper


  • 3 c. vegetable stock
  • 8 oz. InHarvest KAMUT® Blend

Dressed Napa Cabbage

  • ¼ c. low-sodium soy sauce
  • ¼ c. rice wine
  • 2 t. dark sesame oil
  • 1 T. lime juice
  • 1 bunch cilantro, chopped
  • 2 bunches scallion, sliced
  • 1 head napa cabbage, chopped


  • 6 c. corn tortilla strips
  • Toasted sesame seeds, as needed
  • Sriracha sauce, to taste



  1. Spread the brown sugar over the short ribs, coating the beef evenly.
  2. In a separate bowl, mix the remaining marinade ingredients.
  3. In an airtight container or resealable plastic bag, place the short ribs in the marinade and refrigerate for 8 to 12 hours.
  4. In a stockpot, bring the vegetable stock to a boil and add InHarvest KAMUT® Blend. Simmer, covered, for 45 minutes.
  5. While the KAMUT® Blend is cooking, remove the short rib from the marinade and set aside. Simmer the marinade until reduced to about 1 cup. Reserve warm.
  6. In a bowl, combine the dressing ingredients. Just prior to service, mix in the cilantro, scallion and cabbage well to coat.
  7. Prior to service, grill the short-rib slices to medium-rare.
  8. Per order: Place ½ c. KAMUT® Blend in the center of a plate. Surround with ¾ c. tortilla strips. Top with 3 oz. short rib and 1 c. dressed cabbage. Plate 1 oz. reduced marinade as additional “dressing.” Garnish with toasted sesame seeds and Sriracha sauce to taste.