Korean Short Rib Tacos with Kimchi Slaw
Mise en Place / Ingredients[13]
- 2 lbs Bone-in beef short ribs, flanken-cut across the bone (1/3-inch thick)
- 0.5 unit Asian pear or sweet Fuji apple, finely grated
- 0.5 cup Low-sodium soy sauce (Kikkoman Less Sodium)
- 0.25 cup Dark brown sugar
- 2 tbsp Toasted pure sesame oil (Kadoya Pure Toasted Sesame Oil)
- 4 cloves Fresh garlic cloves, grated
- 1 tbsp Fresh ginger, grated
- 12 units Small yellow corn street taco tortillas (El Milagro or Guerrero)
- 1 cup Fermented Napa cabbage kimchi, chopped with green onions
- 2 cups Shredded green cabbage
- 2 tbsp Fresh lime juice, divided
- 0.5 cup Mayonnaise blended with Sriracha chili sauce
- 1 tbsp Toasted white sesame seeds
🛒 US Supermarket Brand Guide
Thin cut with three bone cross-sections that sears in minutes. • 📍 Meat department at Costco, H-Mart, or local butcher.
Deeply roasted nutty punch that anchors Asian marinades. • 📍 Asian aisle.
Cooking Sequence & Checkpoints
Whisk grated Asian pear, soy sauce, brown sugar, grated garlic, grated ginger, and toasted sesame oil. Coat ribs thoroughly and refrigerate for 2 hours.
✓ Checkpoint: Glossy, marinated fragrant meat.
Chop kimchi and toss with 2 cups shredded green cabbage, sliced scallions, and 1 tbsp fresh lime juice. Stir sriracha-mayo with the remaining 1 tbsp fresh lime juice.
✓ Checkpoint: Zesty crunchy slaw and spicy lime crema ready.
Heat cast-iron skillet or flat-top grill until smoking. Sear ribs for 3 to 4 minutes per side until charred on edges and cooked to at least 145°F (63°C).
✓ Checkpoint: Sticky mahogany char and mouthwatering aroma.
Cut rib meat off the tiny bones into bite-sized strips. Warm corn tortillas, pile high with beef, and top with kimchi cabbage slaw, sriracha-lime mayo drizzle, and 1 tbsp toasted sesame seeds.
✓ Checkpoint: Loaded, vibrant tacos ready to devour.
🔬 Why It Works:
The Enzymatic Tenderizer: Grated Asian pear contains natural protease enzymes that soften meat fibers within 2 hours without turning the texture mushy.
⚠️ Troubleshooting:
The marinade charred black before the meat cooked: Wipe or drain marinade off ribs thoroughly before searing on hot cast iron.