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Korean BBQ Short Rib Tacos Recipe Easy Flavorful Gochujang Slaw Included

Korean BBQ short rib tacos - featured image
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Tender, savory Korean BBQ short ribs paired with a crunchy, spicy gochujang slaw make these tacos a flavorful and fun meal ready in under an hour.

Ingredients

Scale
  • 2 pounds beef short ribs, flanken cut
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tablespoons gochujang
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame seeds (optional)
  • 8 small corn or flour tortillas
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and red pepper flakes if using.
  2. Place the short ribs in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2 hours, ideally overnight.
  3. Heat a heavy skillet or cast iron pan over medium-high heat. Remove ribs from marinade (reserve marinade) and sear each side for 2-3 minutes until browned and caramelized. Do this in batches if needed.
  4. Transfer seared ribs to a slow cooker or oven-safe dish. Pour reserved marinade over the ribs. Cook on low in slow cooker for 4-5 hours or braise in oven at 300°F for 3-4 hours until fork-tender.
  5. While ribs cook, combine shredded cabbage and carrots in a bowl. In a separate bowl, whisk mayonnaise, gochujang, honey, and rice vinegar until smooth. Toss dressing with cabbage mixture and refrigerate until serving.
  6. Warm tortillas in a dry skillet or wrapped in foil in the oven at 350°F for 5-7 minutes. Keep warm wrapped in a clean towel.
  7. Shred the cooked ribs, discarding bones. Assemble tacos by piling shredded ribs on tortillas, topping with gochujang slaw, fresh cilantro, and a squeeze of lime. Serve immediately.

Notes

Marinate ribs for at least 4 hours or overnight for best flavor. Don’t skip searing to develop caramelized crust. Cook ribs low and slow for tender meat. Adjust slaw spice by varying gochujang amount. Warm tortillas well to hold fillings better. Rest meat after cooking to keep juicy. For gluten-free, use tamari instead of soy sauce and corn tortillas. Gochujang can be substituted with Sriracha and miso paste if unavailable.

Nutrition

Keywords: Korean BBQ, short ribs, tacos, gochujang slaw, easy recipe, flavorful, slow cooker, Korean tacos

Find it online: https://elaraeats.com/korean-bbq-short-rib-tacos-recipe-easy-flavorful-gochujang-slaw-included/