Crispy Korean BBQ Street Tacos

Allergens

Wheat (gluten), Soy, Dairy (mayonnaise)

Ingredients

• 1 lb beef short ribs
• 2 tbsp vegetable oil
• 6 large flour tortillas
• 1 medium cucumber, thinly sliced
• 2 cups cabbage, shredded
• 1 cup pickled daikon radish, chopped
• 1/2 cup green onions, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a small bowl, mix together mayonnaise, gochujang, sugar, soy sauce, rice wine vinegar, and garlic to make the spicy sauce. Set aside.
2. Season beef short ribs with salt and pepper. In a large pan or grill, heat vegetable oil over high heat. Sear the beef short ribs for 3 4 minutes per side until browned and caramelized. Remove from heat and let rest for a few minutes. Thinly slice the cooked beef.
3. Assemble tacos by spreading a layer of spicy sauce on each flour tortilla, then adding sliced beef, cucumber, shredded cabbage, pickled daikon radish, and green onions. Fold in half and serve immediately.

Chef’s Insight

The combination of Korean BBQ flavors and Mexican street tacos creates a delightful fusion that is both comforting and bold.

Notes

Perfect for a fun and interactive dinner party or game-day gathering.