Korean BBQ Bulgogi Beef Tacos

Korean BBQ Bulgogi Beef Tacos

 

3 pounds boneless beef short ribs

Flour or corn tortillas

Lime wedges, for squeezing

 

Marinade

1 cup sodium soy sauce

1/2 cup mirin

1/2 cup brown sugar

1/4 cup sesame oil

6 cloves garlic

6 scallions

One inch knob, peeled & grated fresh ginger

 

Asian Slaw

Napa cabbage roughly chopped

Matchstick radish or daikon

Matchstick carrot

Chopped scallions

Fresh cilantro, coarsely chopped

 

Soy Lime Dressing

2 limes juiced

1/4 cup soy sauce

2 tablespoons mirin

2 tablespoons Sriracha

2 tablespoons olive oil

 

Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.

In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 2 hours and up to 24 hours.

Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.

Place the cabbage, radish, and scallions in a large bowl.

In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.

Heat a griddle, cast iron skillet or grill over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).

Grill your tortillas for approximately 30 seconds on each side.

On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.