| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 35 min |
| Yield: | 12 to 15 tacos |
| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 35 min |
| Yield: | 12 to 15 tacos |
Ingredients
- 3 pounds beef short ribs, off the bone
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup dark brown sugar
- 1/4 cup sesame oil
- 6 cloves garlic
- 6 scallions
- 2 teaspoons peeled and grated fresh ginger
- 3 cups roughly chopped Napa cabbage
- 1 cup matchstick-size daikon slices
- 3 tablespoons chopped fresh cilantro
- 6 scallions, diced
- 2 limes, juiced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons Sriracha
- 2 tablespoons extra-virgin olive oil
- Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
- Sriracha, for serving
Instructions
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
Nutrition Facts
| Serving Size | 1 of 13.5 servings |
| Calories | 650 |
| Total Fat | 47 g |
| Saturated Fat | 17 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 77 mg |
| Sodium | 1793 mg |
| Serving Size | 1 of 13.5 servings |
| Calories | 650 |
| Total Fat | 47 g |
| Saturated Fat | 17 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 77 mg |
| Sodium | 1793 mg |
Reviews
The two Tyg.
My son and husband love this recipe. I liked the marinade for the meat, but I didn’t love it as a side sauce. It was too salty for my taste on its own. The meat was amazing after sitting overnight. I cooked it on flat iron grill using my outdoor grill.
After watching the video several times, I followed the modifications from Anonymous, below, except I only used 1/8 c. fish sauce as I find it quite overpowering. Pretty good – the slaw was great, especially with the addition of carrots.
This recipe was a hit with my family. I mixed the soy lime dressing in the slaw and I couldn’t stop eating it. It worked incredibly well with the meat. Half my family made tacos and the other half ate it over rice.
delicious marinade!
I’ve been making this for years now. It never disappoints! Definitely one of my favs.
Literally amazing! So easy to make. If you want to dazzle some friends, make these!!!
A little to salty for me, but still really good. I might skip the dressing next time not sure it added that much more.
I used the lady’s recipe in the comments below that identified the actual ingredients that went into dish vs. the recipe that’s listed on this page (I.e fish sauce, 2 cups of brown sugar, etc). I grilled some onions with the pork. I over cooked the first batch a bit, but it was still excellent. Delicious flavor. Easy to make. Hardest part was slicing the pork and cutting out the fat. I recommend slicing it very very thin.
Why provide a recipe that is obviously different than what is in the video? As others have said, the marinade he made has fish sauce and no Mirin. He also used much more brown sugar. This should be corrected or explained. I will be making these tonight and hope adding a little fish sauce and more brown sugar will work.