KOREAN BEEF
SHORT RIB TACOS

INGREDIENTS:
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Corn tortillas
Short Rib Marinade:
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4-5lbs. short ribs
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1 cup soy sauce
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1 cup brown sugar
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1/3 cup rice wine vinegar
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1 small onion, grated
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1 head garlic, minced
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3 tbsp sesame oil
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1 tbsp black pepper
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1/3 cup water
Kimchi Slaw:
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1 small shredded Napa cabbage
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2 carrots, finely julienned
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6 garlic cloves, minced
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1.5 cups rice wine vinegar
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2 tbsp Korean chili flakes or powder
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1 tbsp Sriracha
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1/2 tbsp salt
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1/2 tbsp sugar
Cilantro Yum-Yum Sauce
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1 and 1/4 cups mayonnaise
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1.5 tsp tomato paste
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1 tsp sugar
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1/2 tsp garlic powder
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1 tbsp melted butter
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1/2 tsp paprika
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1/2 tsp red pepper flakes
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4 tbsps chopped cilantro
Note: Try this recipe with 3 tbsp Jody's Asian Persuasion added to the marinade.
INSTRUCTIONS:
Short Ribs:
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Mix all ingredients other than ribs in a large bowl. Add ribs, cover, and place in the fridge overnight, occasionally mixing.
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Preheat the recteq® to full with your sear kit on; once grill reaches the maximum temperature, wait 5 more minutes before opening.
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Put the ribs on grill. Keep the lid closed.
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Flip at about 4 minutes, then cook another 4-5 minutes (cook time will vary depending upon the thickness of the meat); cook until ribs caramelize.
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Remove the ribs and let rest for 8-10 minutes.
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Clean your grates with your brush and add corn tortillas to the grates.
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Cook for 2 minutes, then remove.
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Cut the short rib meat away from the bone, then slice into thin strips.
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Spread some cilantro Yum-Yum sauce on the hot tortilla, then the short rib meat, followed by some of kimchi slaw.
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Finish with some cilantro leaves on top.
Kimchi Slaw
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In a pan bring to a boil vinegar, chili flakes, Sriracha, sugar, and salt.
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Add the vegetables and simmer for 3-4 minutes or until they just start to soften.
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Remove from heat and store in the fridge overnight, or make several nights ahead for best flavor.
Cilantro Yum-Yum Sauce:
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Mix all ingredients together and let sit overnight in the fridge.
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