Korean Bulgogi Tacos Recipe

Ingredients

• 3 pounds beef short ribs, off the bone
• 1 cup soy sauce
• ½ cup dark brown sugar
• 0.33 cup mirin
• ¼ cup sesame oil
• 6 cloves garlic, peeled
• 6 scallions, cut into 1-inch pieces
• 2 teaspoons peeled, chopped fresh gingerroot

• 2 limes juice
• ¼ cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons Sriracha
• 2 tablespoons extra-virgin olive oil

• 3 cups coarsely chopped napa cabbage
• 1 cup matchstick-cut daikon
• 6 scallions, diced
• 3 tablespoons chopped cilantro
• 15 yellow corn tortillas Sriracha

To Prepare the Short Ribs
1. Cut off any excess fat from the short ribs, then thinly slice the beef. Cut the beef slices into 1½-inch pieces. Place in a ziplock bag.
2. Place soy sauce, dark brown sugar, mirin, sesame oil, garlic, scallions, and gingerroot in a blender. Process until smooth. Pour half the marinade over the short ribs in the ziplock bag. Close bag and refrigerate short ribs for 3 hours or up to 24 hours. Place remaining marinade in a small saucepan over medium heat and cook it, stirring occasionally, until mixture has reduced and is thick. Place in a covered container and refrigerate until needed.
To Make the Soy-Lime Dressing
3. In a small bowl, whisk together lime juice, soy sauce, mirin, and Sriracha. Slowly whisk in olive oil. Cover and refrigerate until needed.
To Make the Slaw
4. Toss cabbage, daikon, scallions, and cilantro together in a medium bowl. Cover and refrigerate until needed.
To Cook
5. Remove short ribs from marinade. Heat a griddle or large sauté pan on high heat. Place short ribs on griddle and cook for 2–3 minutes. Flip meat and cook an additional 3 minutes. Wrap meat in foil and set aside.
6. Place tortillas on griddle for 45 seconds. Flip tortillas and cook for another 45 seconds, then remove tortillas to a plate.
To Assemble Tacos
7. Place a spoonful of slaw in the middle of each tortilla. Drizzle it with soy-lime dressing. Place a spoonful of short rib meat atop slaw. Drizzle with thickened marinade sauce and, for additional kick, extra Sriracha. Fold taco in half and serve immediately.