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Korean BBQ Short Rib Tacos

Korean BBQ short rib tacos - featured image
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These Korean BBQ short rib tacos combine tender, slow-cooked beef with a sweet, savory, and spicy marinade, wrapped in warm tortillas and topped with crunchy kimchi and fresh garnishes. Perfect for a flavorful and easy July 4th party dish.

Ingredients

Scale
  • 2 pounds beef short ribs, bone-in or boneless
  • 1/2 cup soy sauce
  • 3 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 3 stalks green onions, sliced thinly
  • 8 small flour or corn tortillas, warmed
  • 1 cup chopped kimchi (optional but recommended)
  • 1 teaspoon toasted sesame seeds
  • Optional: fresh cilantro and lime wedges for serving

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang, and rice vinegar in a large bowl until well combined.
  2. Add the short ribs to the marinade, turning to coat fully. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally 1-2 hours for deeper flavor.
  3. Cook the ribs: For slow cooker, transfer ribs and marinade to slow cooker and cook on low for 6-8 hours until very tender. For Instant Pot, place ribs and marinade in the pot, seal lid, cook on high pressure for 45 minutes, then natural release for 10 minutes.
  4. Remove ribs from cooking liquid, reserving some marinade. Shred the meat using two forks, discarding bones if bone-in. Toss shredded meat with a little reserved marinade to keep it juicy.
  5. Warm the tortillas in a skillet over medium heat, about 30 seconds per side, keeping them wrapped in a clean towel to stay warm.
  6. Assemble the tacos by layering shredded short rib on each tortilla, adding a spoonful of chopped kimchi, sprinkling with sliced green onions and toasted sesame seeds. Add fresh cilantro or a squeeze of lime if desired.

Notes

Marinate the ribs for at least 30 minutes, ideally 1-2 hours for best flavor. Use tamari and corn tortillas for a gluten-free version. Finish shredded meat on a grill pan for 2-3 minutes for a smoky char if desired. Warm tortillas in a dry skillet rather than microwave for best texture. Adjust gochujang to control spice level. Kimchi is optional but highly recommended for authentic flavor and crunch.

Nutrition

Keywords: Korean BBQ, short ribs, tacos, Korean BBQ tacos, July 4th party, easy recipe, slow cooker, Instant Pot, kimchi, spicy, savory

Find it online: https://shimmersnack.com/korean-bbq-short-rib-tacos-recipe-easy-flavorful-july-4th-party-idea/