Bold & Smoky Korean BBQ Tacos

Allergens

Soy, Wheat (from the corn tortillas)

Ingredients

• 1 lb beef brisket or short ribs 3 tbsp soy sauce 3 tbsp sugar 2 tbsp rice wine 1 tbsp sesame oil 1 tbsp garlic, minced 1 tbsp ginger, minced 8 small corn tortillas 1 cup cabbage, thinly sliced 1/2 cup pickled daikon radish 1/4 cup cilantro leaves, roughly chopped 1 avocado, sliced 1 lime, cut into wedges

Instructions

1. In a large bowl, mix together soy sauce, sugar, rice wine, sesame oil, garlic, and ginger. Add the beef brisket or short ribs, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Preheat a grill or grill pan to medium high heat. Remove the beef from the marinade and discard the excess marinade. Grill the meat until cooked through and charred, about 3 4 minutes per side for short ribs or 5 6 minutes per side for brisket. Once cooked, thinly slice the meat against the grain.
3. Warm the corn tortillas on the grill for about 10 seconds per side until slightly crispy but still pliable.
4. To assemble the tacos, place a generous portion of sliced beef on each tortilla, followed by cabbage, pickled daikon radish, cilantro leaves, and avocado slices. Squeeze a wedge of lime over each taco before serving.

Chef’s Insight

The key to this dish is the marinade - be sure to marinate the beef long enough to allow the flavors to penetrate deep into the meat.

Notes

For a vegetarian version, replace the beef with grilled tofu or tempeh.