Difficulty: Advanced
Beef
Korean Beef Short Rib Tacos
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Advanced
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!