Spicy Korean BBQ Tacos

Allergens

Wheat (from tortillas), Soy, Gluten

Ingredients

• 1 lb beef short ribs 1/2 cup soy sauce 1/4 cup gochujang (Korean chili paste) 3 tbsp sugar 3 cloves garlic, minced 1 tsp black pepper 1 tsp sesame oil 8
• 10 tortillas 2 cups cabbage, shredded 1/4 cup rice vinegar 1 tbsp sugar Salt and pepper to taste

Instructions

1. In a large bowl, combine soy sauce, gochujang, sugar, garlic, black pepper, and sesame oil. Mix well.
2. Cut the beef short ribs into thin strips and marinate them in the sauce for at least 2 hours or overnight for best results.
3. Preheat a grill or grill pan over medium high heat. Grill the marinated beef until cooked through, about 3 4 minutes per side. Remove from the heat and let rest for a few minutes before slicing.
4. In a separate bowl, combine shredded cabbage, rice vinegar, sugar, salt, and pepper. Mix well and set aside.
5. Warm tortillas on the grill or in the oven until slightly charred and pliable.
6. Assemble tacos with sliced beef, gochujang infused slaw, and any additional toppings of your choice. Serve immediately.

Chef’s Insight

The secret to these tacos is the marinade, so don't skip on letting the beef rest in it for at least 2 hours.

Notes

Be sure to handle raw beef carefully and wash your hands thoroughly after handling it to prevent cross-contamination.