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1
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces.
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2
Place in a large bowl or in a plastic resealable bag.
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3
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger.
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4
Pour half of the sauce over the short ribs, ensuring all the beef is covered.
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5
Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
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6
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick.
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7
Place in a serving bowl and reserve to drizzle on the tacos.
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8
For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
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9
For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
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10
Slowly whisk in the olive oil.
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11
Place the dressing in the fridge until ready to use.
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12
For the taco assembly: Heat your griddle to high.
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13
Flash cook the meat while simultaneously caramelizing the marinade.
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14
Place your short ribs on the griddle.
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15
Cook for 2 to 3 minutes and flip.
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16
Cook an additional 3 minutes, then wrap the meat in foil and set aside.
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17
Grill up your tortillas.
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18
Flip after 45 seconds.
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19
Grill for another 45 seconds and remove.
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20
On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.
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21
Then, chow down.
