Galbi Taco (3pcs) Recipe

1. Make the marinade

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear, sliced scallion, toasted sesame seeds and black pepper. Stir until sugar mostly dissolves.

2. Marinate the ribs

Place the flanken short ribs in a shallow dish or zip-top bag. Pour the marinade over the ribs, making sure meat is well coated. Massage briefly, then refrigerate for at least 1 hour, ideally 4–6 hours or up to overnight for best flavor. Remove from fridge 20–30 minutes before cooking to take the chill off.

3. Cook the ribs

Preheat a grill or heavy skillet (cast iron) over medium-high heat. Brush grill or skillet lightly with vegetable oil. Remove ribs from marinade, letting excess drip off (reserve marinade). Sear ribs 2–3 minutes per side until nicely charred and cooked through (timing depends on thickness). If using a skillet, press gently and turn to get even caramelization. Transfer cooked ribs to a cutting board and let rest 3–5 minutes before slicing thinly across the bone or into bite-sized strips.

4. While ribs rest, whisk together Greek yogurt, gochujang, lime juice and honey until smooth. Add a teaspoon of water if the sauce is too thick to drizzle. Taste and adjust: more gochujang for heat, more lime for brightness, or more honey for balance.

5. Warm the tortillas: heat a dry skillet over medium-high heat and warm each tortilla about 20–30 seconds per side until pliable and lightly charred in spots. Keep them covered with a clean towel to stay warm.

6. Prepare fillings: toss shredded cabbage with a pinch of kosher salt and a squeeze of lime to lightly season. Arrange sliced red onion, torn lettuce leaves and cilantro for assembly.

7. Assemble the tacos: place a lettuce leaf on each warmed tortilla (this helps prevent sogginess). Divide sliced galbi evenly among the 3 tortillas (about 200 g cooked meat total). Top each with a small handful of shredded cabbage, a few slices of red onion, and a sprinkle of cilantro.

8. Finish and serve: drizzle about 1 tablespoon of gochujang crema over each taco, add pickled jalapeño slices if using, and serve with lime wedges for squeezing. Serve immediately while warm.