Bold and Smoky Korean BBQ Street Tacos

Allergens

Gluten (from corn tortillas), Soy, Wheat

Ingredients

• 2 lbs beef short ribs, thinly sliced
• 1/4 cup gochujang (Korean red chili paste)
• 3 tbsp soy sauce
• 3 tbsp sugar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 12 small corn tortillas
• 1 medium onion, thinly sliced
• 2 cups cabbage, shredded
• 1/2 cup cilantro leaves, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine gochujang, soy sauce, sugar, garlic, and sesame oil. Mix well to create the Korean BBQ marinade.
2. Add the thinly sliced beef short ribs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat your grill or grill pan to medium high heat. Remove the beef from the marinade, allowing any excess to drip off. Grill the beef for 2 3 minutes per side until cooked through and slightly charred. Transfer to a cutting board and thinly slice.
4. Warm the corn tortillas on the grill or in a pan, about 30 seconds on each side.
5. Assemble the tacos by layering beef, onion, cabbage, cilantro, avocado, and a squeeze of lime juice.

Chef’s Insight

To add some heat to this dish, you can sprinkle additional gochujang on top of the assembled tacos.

Notes

Feel free to adjust the spice levels by using more or less gochujang to suit your taste.