organic corn tortillas, braised gochujang barbecued short rib, house kimchi, cucumber, sesame tamari sauce

Pat the 2 lbs beef short ribs dry and season lightly with some of the 1 tbsp salt. Heat 1 tbsp vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Sear the short ribs on all sides until browned (2–3 minutes per side). Transfer the ribs to a plate.

Season and sear

In the same pot, reduce heat to medium and add the minced 6 cloves garlic and 2 tbs grated ginger. Cook 30–45 seconds until fragrant. Stir in 4 tbs gochujang, 4 tbs tamari, 3 tbs granulated or brown sugar, 2 tbs mirin and 2 cups beef stock, scraping up browned bits. Bring to a simmer.

Make the braising liquid

Return the seared short ribs to the pot so they sit in the liquid. Cover and simmer gently on the stovetop over low heat, or transfer covered to a 325°F (160°C) oven. Cook until the meat is very tender and pulls away from the bone, about 2 to 2½ hours.

Braise

Remove the ribs from the braising liquid. Skim any excess fat from the surface of the sauce, then simmer the sauce uncovered over medium-high heat until reduced and glossy, 6–10 minutes. Shred the short rib meat with forks and toss it briefly in the reduced gochujang glaze to coat. Keep warm.

Finish the ribs

Core and chop 1 napa cabbage into bite-sized pieces. Place the cabbage in a large bowl and sprinkle with the remaining 1 tbsp salt. Massage and toss to wilt for 20–30 minutes, turning occasionally so the salt draws out moisture.

Salt the cabbage

Rinse the salted cabbage thoroughly under cold water to remove excess salt, then drain in a colander and squeeze out excess water. Return to a clean bowl.

Rinse and drain

Whisk together 3 tbs gochugaru, 2 tbs fish sauce, 6 minced garlic cloves (use the remainder if already used in another step), 2 tbs grated ginger, 3 tbs rice vinegar and 2 tbs granulated or brown sugar until a cohesive paste forms.

Make kimchi paste

Add the paste to the drained cabbage along with 2 of the 3 scallions (trimmed and sliced into 1-inch pieces). Toss everything until the cabbage is evenly coated. Let sit at room temperature for 30 minutes to develop flavor, or refrigerate for several hours if time allows. This is a quick kimchi—flavor improves with a few hours to a day in the fridge.

Combine and rest

Whisk together the remaining 2 tbs tamari, 3 tbs toasted sesame oil, 1 tbs granulated or brown sugar (remaining from the original 6 tbs), 2 tbs water (to thin), and 1 tbs sesame seeds until smooth. Taste and adjust: add a splash more water to thin or a pinch more sugar or tamari to balance.

Make the sauce

Thinly slice the final scallion into rounds for garnish. Slice 1 English cucumber into thin half-moons or matchsticks for freshness on the tacos.

Prep scallion and cucumber garnish

Heat a dry skillet or griddle over medium-high heat. Warm each of the 12 organic corn tortillas 20–45 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Warm the corn tortillas

Stack warmed tortillas and top each with a portion of the shredded gochujang short rib. Add a spoonful of the quick house kimchi and a few cucumber slices. Drizzle with the sesame–tamari sauce, sprinkle with the remaining 1 tbs sesame seeds and sliced scallion rounds. Serve immediately.

Assemble the tacos

garlic cloves

fresh ginger (grated)

tamari

toasted sesame oil

granulated or brown sugar

scallions

sesame seeds

salt

rice vinegar

organic corn tortillas

beef short ribs

gochujang

beef stock

mirin (or rice cooking wine)

vegetable oil (for searing)

napa cabbage

Korean chili flakes (gochugaru)

fish sauce

english cucumber

water (to thin sauce)

Korean Street Tacos

Make Korean Street Tacos Recipe in just 9h . organic corn tortillas, braised gochujang barbecued short rib, house kimchi, cucumber, sesame tamari sauce

Korean Street Tacos Recipe

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