Korean Short Rib Tacos Recipes

KOREAN SHORT RIB TACOS

Steps:

• To make the short ribs, season the ribs generously with salt. Pour the oil into a 4- to 6-quart pot over medium-high heat. When it starts to shimmer, add the short ribs in a single layer, being careful not to crowd and working in batches if necessary. Sear until deeply browned on all sides, about 4 minutes per side. Transfer the ribs to a platter. Pour off and discard the extra fat in the pot from the ribs, leaving the browned bits in the bottom of the pot for flavor.
• Core and remove the stem from the Asian pear and cut it into quarters. Thinly slice one quarter and reserve it for the tacos. Run the remaining three-quarters across the large holes of a box grater. Add the pear to a medium bowl, and stir in the prune juice, water, soy sauce, mirin, sake, ginger, star anise, and black peppercorns.
• Return the ribs to the pot, set over medium-high heat, and pour the prune juice mixture over the ribs. Bring the mixture to a boil and decrease the heat to low or medium-low, so that the liquid is at a bare simmer. Cover and cook until the meat is so tender it offers no resistance at all to a skewer inserted into the thickest part, 2 to 2½ hours. The short rib should stay in place and not be lifted up when you raise the skewer, and the meat should slip away from the bone.
• Transfer the cooked short ribs to a bowl and cover with a piece of aluminum foil to keep them warm.
• Pour the sauce through a fine-mesh strainer into a large measuring cup with a pouring spout and discard the solids. (If you'd like to defat the sauce, you can refrigerate it for an hour or two, until the fat congeals on the top; scrape it off and discard it.) Pour the sauce back into the pot over medium-high heat and cook the sauce, uncovered, at a vigorous bubble until it is very syrupy and reduced to about 1 cup, 20 to 30 minutes. Decrease the heat to low and cover the pot to keep the sauce warm.
• To make the tacos, warm the tortillas and wrap them in aluminum foil to keep warm.
• Remove any large strips of fat or gristle from the short ribs, then lightly shred the meat using forks or your fingers. Pour the sauce over the meat and toss to thoroughly coat it. Depending on the meatiness of your short ribs, you should have 2 to 3 cups of meat. Use ½ to ¾ cup for one serving of tacos, and reserve the rest of the meat for another two or three meals.
• Transfer the warm tortillas to a dinner plate. Divide the short rib meat among them and top with kimchi, Asian pear, scallion, a sprinkle of sesame seeds, and a drizzle of hot sauce, and eat.
• Refrigerate the leftover short ribs for up to a week in an airtight container, or freeze for several months.

KOREAN BULGOGI TACO RECIPE

Steps:

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

CROCKPOT KOREAN SHORT RIB TACOS RECIPE - (4.3/5)

Steps:

• For the Korean short ribs: In a mini food processor, blend garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Place short ribs in crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours. Remove meat from pot, discard bones. Place in the fridge to chill to touch. Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened. Once meat is cool to touch, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it. For the cucumber slaw: Peel cucumber and chop into matchsticks. Peel carrot and shred. Mix carrot and cucumber with rice vinegar, sugar, salt and red pepper flakes. Serve meat on a warm tortilla topped with slaw and cilantro.

KOREAN BBQ SHORT RIBS (GAL-BI)

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

KOREAN BARBECUE SHORT RIBS TERIYAKI

Steps:

• Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
• Preheat a charcoal grill for high heat.
• Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
• Serve immediately, spooning or brushing on any accumulated juices from the plate.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

KOREAN-STYLE SHORT RIBS

Steps:

• Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
• Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
• Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.