The Ultimate Street Food Dinner – Grilled Korean BBQ Tacos with Spicy Slaw

Allergens

Soy, Wheat

Ingredients

• 2 lbs beef short ribs, thinly sliced
• 1/4 cup gochujang (Korean chili paste)
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon black pepper
• 8 large flour tortillas
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine gochujang, soy sauce, sugar, garlic, sesame oil, rice wine vinegar, and black pepper. Mix well.
2. Place the beef slices in a large resealable plastic bag and pour half of the gochujang mixture over them. Massage the marinade into the meat, then seal the bag and refrigerate for at least 2 hours or up to overnight.
3. In another medium bowl, combine the shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss well and set aside.
4. Preheat an outdoor grill or grill pan to high heat. Remove beef from the marinade, allowing any excess to drip off. Grill beef for 2 3 minutes per side, or until desired doneness is reached. Transfer cooked meat to a cutting board and thinly slice.
5. Warm flour tortillas on the grill for about 10 seconds per side. Assemble tacos by layering sliced beef, spicy slaw, and any additional toppings of your choice.

Chef’s Insight

To add an extra smoky flavor, place the marinated beef on a preheated cast-iron griddle indoors before grilling it outdoors.

Notes

For a spicier dish, increase the amount of gochujang in the marinade. Adjust cooking time as needed for desired beef doneness.