Korean Short Rib Tacos Recipes

KOREAN BULGOGI TACO RECIPE

Steps:

• Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
• In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
• Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
• For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
• For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
• For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
• Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
• On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

SHORT RIB TACOS

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.