Difficulty: Advanced
Beef
Korean Beef Short Rib Tacos
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Advanced
This recipe is worth the extra time chopping and marinating, believe us! The combination of smoke, spices, and Yum Yum Sauce make the final product incredibly tasty and the perfect dish to serve to company.
Instructions
- Step 1: Mix all ingredients other than ribs in a large bowl. Add ribs, cover and place in the fridge overnight, occasionally mixing.
- Step 2: Preheat the recteq to full with your Sear Kit on. Once the grill reaches the maximum temperature, wait 5 more minutes before opening.
- Step 3: Put the ribs on the grill. Keep the lid closed.
- Step 4: Flip at about 4 minutes, then cook another 4-5 minutes ( cook time can vary depending upon the thickness of the meat ). Cook until ribs caramelize.
- Step 5: Remove the ribs and let rest for 8-10 minutes.
- Step 6: Clean grates with brush and place the corn tortillas directly on the grates. Cook for 2 minutes then remove.
- Step 7: Cut the short rib meat away from the bone, then slice into thin strips.
- Step 8: Spread some cilantro Yum-Yum sauce on the hot tortillas, then then short rib meat, followed by some of kimchi slaw. Finish with some chopped cilantro on top.
- Step 9: KIMCHI SLAW : In a pan bring to a boil vinegar, chili flakes, Sriracha, sugar and salt.
- Step 10: Add the vegetables and simmer for 3-4 minutes or until they just start to soften.
- Step 11: Remove from heat and store in the fridge overnight or make several nights ahead for best flavor.
- Step 12: CILANTRO YUM-YUM SAUCE: Mix all ingredients together and let it sit overnight in the fridge.
Ingredients
Serving Sizes
Ingredients
- 8 each Corn Tortillas
- 5 pound(s) Beef Short Ribs
Marinade
- 1 cup(s) Soy Sauce
- 1 cup(s) Brown Sugar
- 1/3 cup(s) Rice Wine Vinegar
- 1 each Onion, grated
- 1 each Head of Garlic, minced
- 3 tablespoon(s) Sesame Oil
- 1/3 cup(s) Water
Kimchi Slaw
- 1 each Small Napa Cabbage, chopped
- 2 cup(s) Carrots
- 6 each Garlic Cloves
- 1 1/2 cups(s) Rice Wine Vinegar
- 2 tablespoon(s) Korean Chili Flakes
- 1 tablespoon(s) Sriracha
- 1/2 tablespoon(s) Salt
- 1/2 tablespoon(s) Sugar
Cilantro Yum-Yum Sauce
- 1 1/4 cup(s) Mayonnaise
- 1 1/2 cup(s) Tomato Sauce
- 1 tablespoon(s) Sugar
- 1/2 tablespoon(s) Garlic Powder
- 1 tablespoon(s) Butter, melted
- 1/2 tablespoon(s) Paprika
- 1/2 tablespoon(s) Red Pepper Flake
- 4 tablespoon(s) Cilantro, chopped
Tools Needed
- Large Mixing Bowl
- Cutting Board
- Knife
- Sear Kit
- Step 1: Mix all ingredients other than ribs in a large bowl. Add ribs, cover and place in the fridge overnight, occasionally mixing.
- Step 2: Preheat the recteq to full with your Sear Kit on. Once the grill reaches the maximum temperature, wait 5 more minutes before opening.
- Step 3: Put the ribs on the grill. Keep the lid closed.
- Step 4: Flip at about 4 minutes, then cook another 4-5 minutes ( cook time can vary depending upon the thickness of the meat ). Cook until ribs caramelize.
- Step 5: Remove the ribs and let rest for 8-10 minutes.
- Step 6: Clean grates with brush and place the corn tortillas directly on the grates. Cook for 2 minutes then remove.
- Step 7: Cut the short rib meat away from the bone, then slice into thin strips.
- Step 8: Spread some cilantro Yum-Yum sauce on the hot tortillas, then then short rib meat, followed by some of kimchi slaw. Finish with some chopped cilantro on top.
- Step 9: KIMCHI SLAW : In a pan bring to a boil vinegar, chili flakes, Sriracha, sugar and salt.
- Step 10: Add the vegetables and simmer for 3-4 minutes or until they just start to soften.
- Step 11: Remove from heat and store in the fridge overnight or make several nights ahead for best flavor.
- Step 12: CILANTRO YUM-YUM SAUCE: Mix all ingredients together and let it sit overnight in the fridge.
Chef Pairings
You'll find this meal is a one-and-done wonder, but if you want to add a bit more variety, we say try Grilled Elote Salad alongside it!