Spicy Korean BBQ Taco Truck

Allergens

Soy, Wheat

Ingredients

• 1. 1 lb beef short ribs 2. 3 tbsp gochujang (Korean red chili paste) 3. 2 tbsp soy sauce 4. 2 tbsp brown sugar 5. 1 tbsp minced garlic 6. 1 tbsp minced ginger 7. 1 tsp sesame oil 8. 8
• 10 soft corn tortillas 9. 1 avocado, sliced 10. 1 cup shredded cabbage 11. 1 cup chopped green onions 12. 1/4 cup pickled radishes 13. 1/4 cup fresh cilantro leaves 14. 1 lime, cut into wedges 15. Salt and pepper, to taste

Instructions

1. In a medium bowl, combine gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, salt, and pepper. Mix well.
2. Cut the beef short ribs into 1/2 inch thick strips. Marinate the beef in the sauce for at least 30 minutes.
3. Heat a grill or grill pan over medium high heat. Skewer the marinated beef and cook until cooked through and slightly charred, about 4 5 minutes per side. Remove from grill and let rest for a few minutes.
4. Warm the corn tortillas in a dry skillet or directly on the grill for 10 seconds per side.
5. To assemble tacos, place a skewer of beef onto each warmed tortilla. Top with avocado slices, shredded cabbage, chopped green onions, pickled radishes, and fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The key to perfect Korean BBQ is marinating the meat for an extended period of time. Don't be afraid to let it rest in the sauce longer than 30 minutes!

Notes

This recipe makes a bold and flavorful street food snack that will impress your friends and family. Don't be afraid to experiment with other ingredients or marinades for your own twist on this dish!