Firecracker Korean BBQ Street Tacos

Allergens

Soy, Wheat (Gluten)

Ingredients

• 1 lb beef short ribs, thinly sliced
• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 4 green onions, chopped
• 8 small corn tortillas
• 1 avocado, sliced
• 2 tsp sesame seeds, toasted
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tbsp rice wine vinegar
• 1 tsp grated ginger
• 1/2 tsp black pepper

Instructions

1. In a large bowl, mix gochujang, soy sauce, sugar, garlic, rice wine vinegar, ginger, and black pepper to form the marinade.
2. Add beef short ribs into the marinade, ensuring all pieces are well coated. Cover and refrigerate for 1 hour.
3. Heat a grill or grill pan over high heat. Grill beef for about 3 minutes per side, or until cooked to desired doneness. Remove from heat and let rest.
4. In a large bowl, toss shredded cabbage, julienned carrots, and chopped green onions together. Season with salt and pepper to taste.
5. Warm corn tortillas on the grill for about 20 seconds per side, or until slightly charred and pliable.
6. To assemble tacos: Place a portion of marinated beef on each warm tortilla, followed by a generous scoop of cabbage slaw. Top with avocado slices and sprinkle with toasted sesame seeds.
7. Serve immediately and enjoy the sizzling, smoky flavors of Korea in every bite!

Chef’s Insight

This recipe captures the essence of Korean BBQ in a street food format, perfect for gatherings or game-day festivities.

Notes

Adjust the spice level to your preference by increasing or decreasing the amount of gochujang used in the marinade.