Copycat Korean BBQ Galbi Tacos

Allergens

Wheat (for those sensitive to gluten in the flour tortillas)

Ingredients

• 1. 1 lb beef short ribs (galbi) 2. 3 tbsp soy sauce 3. 3 tbsp brown sugar 4. 2 tbsp sesame oil 5. 2 tbsp rice wine vinegar 6. 1 tbsp minced garlic 7. 1 tbsp ground black pepper 8. 1 tsp ginger, grated 9. 8 small flour tortillas 10. 1 medium cucumber, thinly sliced 11. 1 cup shredded cabbage 12. 1/2 cup fresh cilantro leaves 13. 1 cup Korean Gochujang sauce 14. 1 cup pickled daikon radish 15. Lime wedges, for serving

Instructions

1. In a medium bowl, mix together soy sauce, brown sugar, sesame oil, rice wine vinegar, minced garlic, ground black pepper, and grated ginger to create the marinade.
2. Cut the beef short ribs into 1 inch pieces and add them to the marinade. Toss until the meat is evenly coated. Cover and refrigerate for at least 2 hours or overnight for optimal flavor.
3. Preheat a grill or grill pan over medium high heat. Remove the beef from the marinade, shaking off any excess, and grill for 2 3 minutes per side or until cooked to your desired level of doneness. Let the meat rest for a few minutes before slicing.
4. Warm the tortillas on the grill for about 10 seconds per side.
5. Assemble the tacos by layering sliced galbi, cucumber, cabbage, cilantro leaves, and a dollop of Gochujang sauce on each tortilla. Top with pickled daikon radish and a squeeze of lime. Serve immediately.

Chef’s Insight

The combination of smoky galbi and vibrant flavors in this dish is guaranteed to make it a hit at any gathering.

Notes

This recipe is best enjoyed fresh, but any leftover ingredients can be repurposed in other dishes.