We have a motto in our house: Strictly following tradition prevents progression. So fusion of a variety of cuisines is how we roll! And this Korean Short Rib Tacos recipe is one of our favorite fusion dishes. The flavors combine perfectly and will have you craving them every Taco Tuesday!
This is one of Mark's creations that he has been cooking for a very long time, and it was one of the first things he cooked for me when we started dating. That day I fell in love with more than just the tacos. Wink wink. Awwww sappy love story! Annnnd, back to tacos...
Why use Korean Short Ribs in this recipe?
If you've ever had Korean Short Ribs dishes, then we don't have to explain further. But if you haven't, you absolutely must. Unlike American- or European-style short ribs, Korean short ribs are cut across the rib bones typically in very thin strips. Additionally, short ribs are marbled with a decent amount of fat and have the most amazing flavor. With our marinade, the short ribs develop a bit of caramelization when you cook them and this gives the beef a nice delicious crust.
Do you need any special equipment to make these?
Nope! We make the Korean Short Ribs in a wok to get that good crust on the meat, but this can be achieved in a normal skillet as well.
We hope you enjoy this recipe, and leave us a comment below if you do or tag us on Instagram @cooking_with_wine.
Check out some of our other popular recipes below:
- Polynesian Pulled Pork Tacos
- Roasted Tomato and Tomatillo Salsa
- Mexican Street Corn Pasta
- Roasted Poblano and Smoked Gouda Mac and Cheese
- Texmex Queso
- Sourdough Tortillas
Korean Short Rib Tacos
- 3 lbs boneless beef short ribs
- 1 cup soy sauce
- ½ cup mirin
- ½ cup dark brown sugar
- ¼ cup sesame oil
- 2 tablespoons fish sauce
- 6 cloves garlic
- 6 green onions
- ½ cup peeled and thinly sliced (across the fibers) ginger
- 3 cups rough chopped napa cabbage
- 1 cup matchstick-size daikon slices
- 1 cup matchstick-size carrot
- 6 green onions, diced
- 6 tablespoons (or more) chopped cilantro
- 3 limes, juiced
- ¼ cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons Sriracha
- Flour, white corn or yellow corn - all are good in their own right
Marinade: 4-24 hours in advance
- Trim fat from meat and slice thinly long-way (against the grain). Place in zip-top bag.
- In a blender combine all marinade ingredients and blend thoroughly.
- Pour into bag with meat and let sit for up to 24 hours in refrigerator or at least a couple of hours on your counter
Make the Slaw and Dressing
- Combine all slaw ingredients and keep refrigerated
- Whisk dressing ingredients and keep refrigerated
Cook the Meat
- Heat a large skillet, wok or griddle on high and spray with nonstick spray right before adding meat.
- Drain marinade from meat and cook over very high heat – about 6 minutes cooking evenly. If cooking in batches wrap meat in foil to keep warm until completed.
- Dry grill tortillas in a skillet on medium high – about a minute per side. Alternatively, you can use tongs and toast them over your gas burner. You can also add a little oil to your pan. End result is a tortilla that YOU want, so experiment.
- On tortillas add meat, slaw, dressing and a bit of Sriracha. You’ll have leftovers (maybe)