Street Food Snack: Korean BBQ Tacos

Allergens

Gluten, Wheat

Ingredients

• 1 lb beef short ribs, thinly sliced
• 2 cups cabbage, shredded
• 4 large flour tortillas
• 1/2 cup green onions, chopped
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 2 tbsp sugar
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp ground black pepper
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 lime, juiced

Instructions

1. In a medium bowl, combine gochujang, soy sauce, sugar, garlic, sesame oil, ground black pepper, grated ginger, and red pepper flakes. Mix well.
2. Add sliced beef short ribs to the marinade and toss to coat. Let it rest for 30 minutes at room temperature.
3. Preheat a cast iron skillet or griddle over high heat.
4. Add marinated beef to the hot pan and cook for 2 3 minutes per side, or until desired doneness is reached. Transfer cooked meat to a plate and cover with foil to keep warm.
5. In a separate pan, sauté shredded cabbage with a pinch of salt until slightly wilted.
6. Warm flour tortillas in the microwave for 20 seconds.
7. Assemble tacos by layering cooked beef, sautéed cabbage, and chopped green onions onto warm tortillas.
8. Serve immediately with lime wedges on the side.

Chef’s Insight

Don't be afraid to adjust the heat level by adding more or less red pepper flakes according to your taste preference.