🔥 From Seoul to Sayulita: The Art of Fusion in a Gochujang Short Rib Taco
Where Mexico meets Korea in a tortilla—introducing one of the most exciting dishes on our menu at Lelo’s.
A Global Journey Wrapped in a Handmade Tortilla
At Lelo’s, we believe food is storytelling—and this story begins with the bold, soulful spirit of two incredible culinary worlds: Mexico and Korea.
What happens when you slow-braise rich beef short ribs in a glaze of Korean gochujang, soy, garlic, and sesame—and then nestle that savory, sticky masterpiece into a fresh-pressed blue corn tortilla? Add a tangy kimchi-corn salsa, a cloud of lime crema, and finish it with microgreens and toasted sesame seeds, and you’ve got a taco that doesn't whisper, but sings—a rich harmony of heat, acid, smoke, and spice.
This is not your abuelita’s taco—and that’s the point. It’s a culinary passport.
🥩 The Star: Gochujang-Braised Short Ribs
Imagine short ribs that have been marinated in a luxurious mix of:
- Gochujang: Korean chili paste, fermented and deep with umami
- Soy sauce & sesame oil: Salty, nutty, and warm
- Garlic & ginger: Aromatic depth
- Brown sugar & rice vinegar: Sweet and acidic balance
After slow-braising for hours, the ribs are shredded and tossed in their own reduced glaze—a velvety, spicy lacquer that melts on your tongue.
🌽 The Crunch: Charred Corn and Kimchi Salsa
This isn’t your average pico de gallo. Instead, we char locally grown corn until smoky and golden, and fold it into a tangy kimchi mix that provides both fermented depth and satisfying crunch. Red onions and cilantro give it freshness, while a drizzle of sesame oil ties it back to its Korean roots.
It's vibrant. It’s unexpected. It pops.
🍋 The Balance: Lime Crema
To smooth out the fire, we add a simple yet elevated lime crema made from:
- Mexican crema or sour cream
- Fresh lime zest and juice
- A whisper of sea salt
The brightness of the lime brings lift, while the cream soothes each bite.
🌮 The Final Touch: A Gourmet Assembly
Everything is tucked into blue corn tortillas, toasted to just the right char, and garnished with:
- Microgreens for freshness and visual pop
- Toasted black sesame seeds for nutty finish and texture
- Optional: Pickled daikon or cucumber ribbons to cool the palate
Each bite is layered, complex, and luxurious—perfect for foodies, travelers, and anyone seeking something rare and unforgettable.
✨ Why This Taco Belongs at Drift Away Lodge
Here at Drift Away Lodge, we invite our guests to slow down and experience intentional travel—to immerse themselves in Costa Rica’s beauty, savoring each flavor, sound, and sunset. This taco was created with that same rhythm in mind. It’s not meant to be rushed. It’s a story told in spices. It’s a slow dance between traditions. It’s a memory made edible.
Whether you're spending the day surfing in Playa Avellanas, wandering through mangrove forests, or returning from a cacao farm tour, ending your day with a dish like this is part of the Drift Away experience: global taste, local soul.
🍸 Pair It With…
House Recommendation: A Mezcal-Yuzu Margarita with a lemongrass salt rim. A crisp Albariño or dry Riesling cuts through the richness and complements both spice and tang. Or go non-alcoholic with a ginger-lime shrub over sparkling soda for a refreshing sip.
RECIPE
A luxurious taco built around slow-braised Korean-style short ribs, infused with gochujang, garlic, and soy, then nestled into a blue corn tortilla and topped with a smoky, tangy salsa of kimchi, charred corn, and fresh herbs. Finished with a silky lime crema, microgreens, and toasted sesame seeds.
📝 Ingredients (Serves 6)
🥩 Gochujang-Braised Short Ribs
- 2 lbs boneless beef short ribs
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 scallions, chopped
- 1 cup beef broth
- 1 tbsp sesame oil
🌽 Charred Corn-Kimchi Salsa
- 1 cup fresh corn kernels (grilled or pan-charred)
- ½ cup finely chopped kimchi (drained)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp chopped cilantro
- 1 tbsp finely chopped red onion
🌿 Lime Crema
- ½ cup Mexican crema or sour cream
- Zest and juice of 1 lime
- Salt to taste
🌮 Assembly
- 6 small blue corn tortillas (or handmade heirloom masa tortillas)
- Microgreens (like cilantro sprouts or daikon radish microgreens)
- Toasted black sesame seeds
- Optional: thinly sliced pickled daikon or cucumber ribbons
👨🍳 Instructions
1. Braise the Short Ribs
- Preheat oven to 325°F (163°C).
- In a heavy Dutch oven, heat sesame oil. Brown the short ribs on all sides.
- In a bowl, mix gochujang, soy sauce, vinegar, brown sugar, garlic, ginger, scallions, and beef broth. Pour over the meat.
- Cover and braise in the oven for 2.5–3 hours until tender.
- Remove meat and shred it. Reduce remaining braising liquid to a glaze and toss shredded meat in it.
2. Prepare the Salsa
- Char the corn in a hot skillet or on a grill until slightly blackened.
- Mix with kimchi, vinegar, sesame oil, onion, and cilantro. Let sit to meld flavors.
3. Lime Crema
- Whisk crema with lime zest, juice, and a pinch of salt. Chill until ready.
4. Warm Tortillas
- Warm tortillas on a skillet or open flame until pliable and slightly toasted.
5. Assemble the Tacos
- Lay a spoonful of the glazed short ribs on each tortilla.
- Add a scoop of the kimchi-corn salsa.
- Drizzle with lime crema.
- Garnish with microgreens and a pinch of toasted sesame seeds.
