Korean Taco Recipe

Marinate short ribs

In a bowl, whisk together 1/4 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 teaspoons minced garlic, 1 tablespoon gochujang, 1 tablespoon toasted sesame seeds and 1/2 teaspoon black pepper until sugar dissolves. Place the 1.5 lbs short rib strips in a shallow dish or zip-top bag and pour the marinade over the beef, turning to coat. Marinate at least 30 minutes at room temperature or up to 8 hours in the refrigerator (overnight gives best flavor).

Bring to room temperature

If refrigerated, remove beef from fridge 20-30 minutes before cooking to take the chill off; reserve marinade for later (will use initial marinade to sear if desired).

While the meat marinates, combine 2 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 2 tablespoons water and 1/2 teaspoon sesame oil in a small saucepan. Warm over medium-low heat, whisking until smooth and slightly thickened, about 3–4 minutes. Remove from heat and set aside. The glaze should be pourable but cling to the meat.

In a large bowl, whisk together 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and creamy. Taste and adjust sriracha or lime to preference.

Add 3 cups shredded green cabbage, 1 cup shredded purple cabbage, 3/4 cup shredded carrot and 1/4 cup thinly sliced scallions to the dressing. Toss until well coated. Chill while you cook the beef so flavors meld (at least 10 minutes).

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1–2 tablespoons vegetable oil and swirl to coat. Remove short ribs from marinade, letting excess drip off (reserve marinade). Working in a single layer (cook in batches if needed), sear the short rib strips for 2–3 minutes per side until well-browned and edges crisp. Do not overcrowd the pan.

If you want a little more sauce base, after searing the last batch, pour the reserved marinade into the pan and bring to a boil for 1–2 minutes to reduce and kill bacteria, scraping up browned bits.

Return all browned short rib pieces to the pan, reduce heat to medium-low, and pour the prepared Korean glaze over the meat. Toss to coat and cook 1–2 minutes more until glaze is sticky and meat is heated through. Remove from heat and sprinkle with additional toasted sesame seeds if desired.

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave for 30–45 seconds or warm individually in a dry skillet over medium heat about 20–30 seconds per side until pliable.

Slice the red bell pepper into thin strips and lightly sauté in the hot skillet for 1–2 minutes with a touch of oil until slightly softened but still crisp (or serve raw for crunch).

To assemble each taco: place 1–2 tablespoons of sriracha aioli slaw onto a warm tortilla, top with 2–3 ounces of glazed short rib (about a generous 1/8–1/4 lb), add a few red pepper strips, and garnish with thinly sliced scallions and cilantro if using. Serve with lime wedges for squeezing.

Serve immediately so tortillas stay warm and slaw remains crisp.