Street Food Snack – Kickin’ Korean BBQ Tacos

Allergens

Soy, Wheat

Ingredients

• 12 small corn tortillas
• 1 lb beef short ribs, thinly sliced
• 1 cup gochujang (Korean red chili paste)
• 1/4 cup soy sauce
• 3 tbsp sugar
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp sesame oil
• 1 onion, thinly sliced
• 2 cups shredded cabbage
• 1 cup pickled radish
• 2 green onions, chopped
• 1 lime, cut into wedges

Instructions

1. In a bowl, mix together gochujang, soy sauce, sugar, garlic, ginger, and sesame oil to create the marinade.
2. Place beef short ribs in a shallow dish and pour the marinade over them, making sure they are well coated. Let it rest for 30 minutes.
3. Preheat your grill or griddle to medium high heat. Grill the tortillas for about 15 seconds on each side until slightly charred and warm. Keep them wrapped in a clean towel to keep them soft.
4. Grill the marinated beef slices until cooked through, about 2 minutes per side. Remove from grill and slice into smaller strips.
5. To assemble, place a generous portion of sliced beef on each tortilla, top with cabbage, pickled radish, green onions, and a squeeze of lime.

Chef’s Insight

Don't be afraid to experiment with different proteins and vegetables to create your own unique fusion twist

Notes

Feel free to adjust the spice level by using less or more gochujang to suit your taste.