Grilled Korean BBQ Tacos with Spicy Slaw

Allergens

Soy, Wheat (Gluten)

Ingredients

• 1 lb beef short ribs or bulgogi strips
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon black pepper
• 8 small flour tortillas or lettuce leaves for wrapping Spicy Slaw:
• 2 cups thinly sliced Napa cabbage
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 2 tablespoons rice wine vinegar
• 1 teaspoon gochujang (Korean red pepper paste)
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang, garlic, ginger, and black pepper until fully combined.
2. Cut the beef short ribs into thin strips or use pre cut bulgogi strips and add to the marinade mixture. Toss to coat evenly, then cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
3. In a separate bowl, mix together Napa cabbage, carrots, green onions, rice wine vinegar, gochujang, sugar, salt, and pepper. Toss well and set aside to allow flavors to meld.
4. Preheat grill or grill pan to medium high heat. Grill beef strips until cooked through, about 2 3 minutes per side. Remove from grill and thinly slice across the grain.
5. To assemble tacos, place a small amount of sliced beef on each tortilla or lettuce leaf, top with a generous portion of spicy slaw, and enjoy!

Chef’s Insight

Experiment with different proteins and vegetables to create your own unique twist on this classic recipe.

Notes

Don't be afraid to adjust the spice level of the slaw according to your preferences.