L.A. Korean Short Rib Tacos Recipe

Name: L.A. Korean Short Rib Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/4 cup honey; 3 tablespoons toasted sesame oil; 2 tablespoons mirin; 1 medium pear (about 4 oz.), peeled and grated; 4 garlic cloves, minced; 1 teaspoon grated peeled fresh ginger; 3/4 teaspoon black pepper, divided; 3 pounds Korean-style, bone-in beef short ribs, flanken cut (thinly, across the bone); 1/2 teaspoon kosher salt; 4 cups sliced napa cabbage (about 12 oz.); 1 cup drained jarred kimchi cabbage, plus 3 Tbsp. kimchi juice from jar; 1 cup loosely packed cilantro leaves; 1/4 cup sliced scallions (about 2 scallions); 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lime juice (about 1 lime); 1/2 teaspoon kosher salt; 16 (6-in.) yellow corn tortillas, warmed

Servings: persons

1/2 cup soy sauce
1/4 cup honey
3 tablespoons toasted sesame oil
2 tablespoons mirin
1 medium pear (about 4 oz.), peeled and grated
4 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper, divided
3 pounds Korean-style, bone-in beef short ribs, flanken cut (thinly, across the bone)
1/2 teaspoon kosher salt
4 cups sliced napa cabbage (about 12 oz.)
1 cup drained jarred kimchi cabbage, plus 3 Tbsp. kimchi juice from jar
1 cup loosely packed cilantro leaves
1/4 cup sliced scallions (about 2 scallions)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice (about 1 lime)
1/2 teaspoon kosher salt
16 (6-in.) yellow corn tortillas, warmed

1
Prepare the short ribs: Whisk together soy sauce, honey, sesame oil, mirin, pear, garlic, ginger, and 1/2 teaspoon of the pepper until well blended. Place ribs in a large zip-top plastic freezer bag; pour soy sauce mixture over ribs. Seal bag, and turn to coat. Chill 8 hours or overnight.
2
Preheat grill to high (450u00b0F to 550u00b0F). Prepare the kimchi slaw: Stir together all kimchi slaw ingredients in a medium bowl. Let stand 10 minutes.
3
Drain ribs; discard marinade. Sprinkle ribs with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place ribs on oiled grates, and grill, uncovered, until browned and cooked to medium-rare, 3 to 4 minutes per side. Remove bones and fat, and cut meat into 1-inch pieces. Place about 1 ounce meat on each warm tortilla. Top with 1/2 cup kimchi slaw.

1654

kcal

Calories

Fat

126

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup soy sauce, 1/4 cup honey, 3 tablespoons toasted sesame oil, 2 tablespoons mirin, and more.

Yes, L.A. Korean Short Rib Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

L.A. Korean Short Rib Tacos

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