Korean-Style BBQ Beef Tacos: Marinated Beef Short Ribs with Spicy Slaw

Korean-Style BBQ Beef Tacos: Marinated Beef Short Ribs with Spicy Slaw

[Image: A mouth-watering Korean-Style BBQ Beef Taco with marinated beef short ribs, crispy taco shell, spicy slaw, cilantro, and sriracha sauce]

Servings: 4-6 tacos

Marinated Beef Short Ribs:

Ingredients:

• 2 pounds beef short ribs
• 1/2 cup Gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons sesame oil
• 2 tablespoons green onions, thinly sliced
• 1 teaspoon black pepper

Instructions:

1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, green onions, and black pepper.
2. Add the beef short ribs to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat a grill or grill pan to medium-high heat. Remove the short ribs from the marinade, letting any excess liquid drip off.
4. Grill the short ribs for 3-4 minutes per side, or until caramelized and cooked through. Transfer the ribs to a cutting board and let rest for 5 minutes before slicing into thin strips.

Spicy Slaw:

Ingredients:

• 2 cups shredded napa cabbage
• 1 cup shredded red cabbage
• 1/4 cup mayonnaise
• 2 tablespoons Gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons chopped cilantro (optional)

Instructions:

1. In a large bowl, combine the napa and red cabbage.
2. In a small bowl, whisk together mayonnaise, Gochujang, soy sauce, rice vinegar, honey, and red pepper flakes.
3. Pour the dressing over the cabbage and toss to coat. Season with salt and pepper to taste.
4. Garnish with chopped cilantro, if desired.

Assembly:

1. Warm tortillas according to your preference (grill, microwave, or steaming).
2. Slice the grilled short ribs into thin strips.
3. Assemble the tacos by placing a few slices of the beef onto a warmed tortilla, followed by a spoonful of spicy slaw, cilantro, and a drizzle of sriracha sauce (optional).

Tips and Variations:

• For an added crunch, top the tacos with toasted sesame seeds or crispy kimchi.
• Substitute the short ribs with flank steak or skirt steak for a leaner option.
• Add some heat by incorporating diced jalapeños or serrano peppers into the slaw.
• Experiment with different types of Korean chili paste, such as Sunchang or Kkochujang, for varying levels of spiciness.

Nutrition Information (per serving):

• Calories: 420
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 10g
• Protein: 35g