Korean Short Rib Tacos
These Korean Short Rib Tacos are spicy, juicy and flavorful! Once you make them, you will crave them every Taco Tuesday!
Ingredients
Meat marinade
- 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
Slaw
- 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
Dressing
- 3 limes, juiced
- ¼ cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons Sriracha
Tortillas
- Flour, white corn or yellow corn - all are good in their own right
Instructions
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 at least 4 hours and up to 24 hours in refrigerator.
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 meat over very high heat – about 6 minutes cooking evenly. If cooking in batches wrap meat in foil to keep warm until completed.
ASSEMBLY
- Dry grill tortillas in a skillet on medium high – about a minute per side.
- On tortillas, add meat, slaw, dressing and a bit of Sriracha, if desired.
Nutrition
Calories: 693kcalCarbohydrates: 54gProtein: 40gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 2766mgPotassium: 1034mgFiber: 6gSugar: 21gVitamin A: 2818IUVitamin C: 23mgCalcium: 122mgIron: 6mg
Tried this recipe?Let us know how it was!
