Korean Beef Taco Salad with KAMUT® Blend


Yield: 8 servings

Marinated Short Ribs


Dressed Napa Cabbage




  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.