Korean Beef Tacos with Short Ribs
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These Korean Beef Tacos are loaded with tender braised short ribs, homemade Korean BBQ sauce, and crisp quick-pickled vegetables all tucked into warm tortillas. The beef cooks low and slow until it’s fall-apart tender, then gets tossed in a sweet, savory, slightly spicy sauce that makes every bite packed with bold flavor. They’re the kind of tacos that feel impressive enough for entertaining but easy enough to make for a weekend dinner when you want something a little different.
Why You’ll Love These Korean Beef Tacos
- Tender braised beef that melts apart
- Sweet, savory, and slightly spicy
- Korean BBQ flavor Crisp quick-pickled vegetables for freshness
- Great for entertaining or meal prep
- Easy to customize with your favorite toppings
- Perfect balance of rich, tangy, and bold flavor
Ingredients Needed To Make Korean Short Rib Tacos
Braised Short Ribs
- Boneless beef short ribs
- Olive oil
- Large onion, diced
- Large garlic cloves (black garlic recommended)
- Kosher salt
- Black pepper
- Vegetable stock
- Water (if needed)
- Korean Chili Paste
- Liquid aminos (or coconut aminos)
Korean BBQ Sauce
- Soy sauce
- Light brown sugar
- Sesame oil
- Korean Chili Paste
- Water
- Mirin
- Rice vinegar
- Grated ginger
- Green onions
- Slurry: Cornstarch + water
Vietnamese Quick Pickled Veggies
- Water
- Sugar
- Rice vinegar
- Kosher salt
- Radish
- English cucumbers
- Matchstick carrots
How To Make Korean Short Rib Tacos
- Start by searing the short ribs in a Dutch oven until they’re beautifully browned on all sides.
- Add in the onion, garlic, Korean chili paste, liquid aminos, and vegetable stock, then transfer the Dutch oven to the oven to braise the ribs until they’re fork-tender.
- Once the short ribs are cooked, shred them and toss them in the flavorful braising liquids for an extra punch of flavor.
- Whip up a batch of homemade Korean BBQ sauce by simmering soy sauce, brown sugar, sesame oil, Korean chili paste, and other delicious ingredients until they’re thick and syrupy.
- Create a slurry with cornstarch and water, then add it to the sauce to thicken it to perfection.
- While the short ribs are cooking, prepare the Vietnamese Quick Pickled Veggies by marinating radish, cucumbers, and carrots in a tangy mixture of water, sugar, rice vinegar, and salt.
- Serve the shredded short ribs and pickled veggies in warm tortillas, and get ready to indulge in a flavor-packed feast!
Variations & Substitutions
- Substitute beef short ribs with pork or chicken for different flavor profiles.
- Experiment with different types of chili paste or hot sauces to customize the level of heat in the BBQ sauce.
- Add sliced jalapenos or kimchi to the tacos for an extra kick of flavor.
Storage
- Store the shredded beef, Korean BBQ sauce, and pickled vegetables in separate airtight containers in the refrigerator for up to 4 days.
- Reheat the beef gently on the stovetop and assemble the tacos fresh for the best texture.
Korean Short Rib Tacos
I am obsessed with these tacos. They have the perfect amount of flavor, the perfect amount of crunch and are a hand held favorite
Equipment
- Measuring cups/spoons
- Airtight containers
- Knife and cutting board
Video
Ingredients
Braised Short Ribs
- 2-3 lbs boneless beef short ribs
- 1 tbsp olive oil
- 3 tsp kosher salt (divided)
- 1 1/2 tsp black pepper
- 1 large onion (diced)
- 2 large garlic cloves, minced (black garlic recommended)
- 1 1/2 tbsp gochujang (Korean Chili Paste)
- 1/2 cup liquid aminos (or coconut aminos)
- 4 cups vegetable stock
- 1-2 cups water (if needed)
Korean BBQ Sauce
- 1 cup soy sauce
- 3/4 cup packed light brown sugar
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1/3 cup water
- 1/3 cup mirin
- 1 1/2 tbsp rice vinegar
- 2 tsp grated ginger
- 2 tbsp green onions (chopped)
- Slurry: 1 tbsp cornstarch + 2 tbsp water
Vietnamese Quick Pickled Veggies
- 1 1/2 cups water
- 1 1/2 tbsp sugar
- 1 cup rice vinegar
- 2 tsp kosher salt
- 1 cup radish (thinly sliced)
- 2 cups English cucumbers (thinly sliced)
- 1 1/2 cups matchstick carrots
For Serving
- Warm tortillas
- Fresh cilantro
- Extra green onions
- Lime wedges
Instructions
Make the Braised Short Ribs
- Preheat the oven to 325°F (163°C). In a large Dutch oven over medium-high heat, add olive oil. Season the short ribs with 3/4 tsp black pepper and 1 1/2 tsp kosher salt. Sear each side of the short ribs until browned.
- Reduce the heat to medium and add the diced onion, garlic, Korean chili paste, liquid aminos, and vegetable stock to the Dutch oven. Stir well. If the liquids don’t cover the short ribs, add another cup of water.
- Bring the mixture to a boil, then cover the Dutch oven and transfer it to the preheated oven. Cook for 3-5 hours or until the short ribs are fork-tender.
- Remove the cooked short ribs from the oven and shred them immediately. Add some of the braising liquids to the shredded beef to enhance the flavor.
Make the Korean BBQ Sauce
- In a medium pot over medium heat, combine soy sauce, brown sugar, sesame oil, Korean chili paste, water, mirin, rice vinegar, ginger, and green onions. Stir until the sugar is dissolved, about 5-8 minutes.
- Create a slurry by mixing cornstarch and water. Add it to the sauce, whisking until smooth. Allow the sauce to thicken, then remove from heat. Store it in an airtight container.
Make the Vietnamese Quick Pickled Veggies
- In a medium pot, combine water, sugar, rice vinegar, and kosher salt. Bring to a boil, then let it cool for 10 minutes.
- Place the thinly sliced radish, cucumbers, and carrots in a large airtight container. Pour the cooled liquid over the veggies. Let them marinate for at least 1 hour before using.
Notes
- Boneless beef short ribs work best because they become tender and shred easily after braising.
- If the braising liquid reduces too much while cooking, add a little extra water or stock to keep the beef moist.
- The beef is ready when it easily shreds with two forks.
- The quick pickled vegetables taste best after sitting for at least 1 hour, but overnight gives even better flavor.
- If the Korean BBQ sauce feels too thick, whisk in a small splash of water until it reaches your preferred consistency.
- Warm the tortillas just before serving so they stay soft and flexible.
- Store the beef, sauce, and pickled vegetables separately for the best leftovers.
Nutrition
Serving: 1gCalories: 385kcalCarbohydrates: 34gProtein: 25gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 67mgSodium: 3711mgPotassium: 618mgFiber: 1gSugar: 28gVitamin A: 308IUVitamin C: 5mgCalcium: 52mgIron: 4mg
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Commonly Asked Questions
What cut of beef works best for Korean beef tacos?
Boneless beef short ribs work best because they become incredibly tender during braising and shred easily.
Can I make Korean beef tacos ahead of time?
Yes. The beef and pickled vegetables can both be made ahead and stored separately in the refrigerator.
What toppings go best on Korean beef tacos?
Quick pickled vegetables, cilantro, sliced radishes, green onions, avocado, and a drizzle of spicy mayo all work well.
Can I make these in a slow cooker?
Yes. Cook on low for 7–8 hours or until the beef shreds easily.
How spicy are these?
They have mild heat, but you can easily adjust the gochujang to make them milder or spicier.
