Copycat Restaurant Lunch – Crispy Korean BBQ Tacos

Allergens

Wheat (from tortillas), Soy, Gluten (potential cross-contamination)

Ingredients

• 1 lb beef short rib, thinly sliced 1 small onion, finely chopped 1/4 cup soy sauce 2 tablespoons brown sugar 2 cloves garlic, minced 1 teaspoon ginger, grated 2 tablespoons gochujang (Korean chili paste) 8 corn tortillas 1 cup cabbage, thinly sliced 1 carrot, julienned 1/4 cup pickled radish, julienned 1 avocado, sliced 1 lime, cut into wedges 2 tablespoons sesame seeds Cilantro leaves for garnish Salt and pepper, to taste

Instructions

1. In a large bowl, combine beef short ribs, onion, soy sauce, brown sugar, garlic, ginger, and gochujang. Marinate for at least 30 minutes or up to overnight.
2. Heat a grill or grill pan over medium high heat. Grill the marinated beef slices until cooked through and slightly charred, about 2 3 minutes per side. Set aside.
3. Warm tortillas on the grill for 10 seconds per side.
4. Assemble tacos with grilled beef, cabbage, carrot, pickled radish, avocado, a squeeze of lime, sesame seeds, and cilantro leaves. Serve immediately.

Chef’s Insight

Don't be afraid to play with flavors and add extra sauces or spices to suit your taste buds.

Notes

Adjust the spiciness of the tacos by using more or less gochujang.