Korean Short Rib Tacos
Welcome to the world of Korean Short Rib Tacos, where each bite is packed with flavor that’ll have you craving for more. Tender short ribs are slow-cooked until they’re melt-in-your-mouth tender, infused with a blend of Korean spices and savory goodness. Perfect for laid-back weeknight dinners and weekend gatherings with friends. What makes these tacos special is the irresistible mix of sweet, tangy, and spicy flavors, all wrapped up in a warm tortilla.
Why You’ll Love Korean Short Rib Tacos
- Easy to Make: Despite their gourmet taste, these tacos are surprisingly easy to whip up, making them perfect for busy weeknights or lazy weekends.
- Deliciously Flavorful: The rich blend of Korean chili paste, soy sauce, and brown sugar creates a symphony of taste that’s simply irresistible.
- Customizable: Get creative with your toppings – from crunchy veggies to creamy avocado, you can customize these tacos to suit your taste.
- Crowd-Pleaser: Whether you’re cooking for your family or hosting a party, these tacos are guaranteed to be a hit with everyone.
- Versatile: Not in the mood for tacos? No problem! The shredded short ribs and pickled veggies are equally delicious served over rice or as a topping for salads.
Ingredients Needed To Make Korean Short Rib Tacos
Braised Short Ribs
- D’Artagnan boneless 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
- Gluten-free 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.
Commonly Asked Questions
Can I use beef broth instead of vegetable stock for the short ribs?
Yes, beef broth can be used as a substitute for vegetable stock. Just be sure to adjust the seasoning accordingly.
Can I use regular garlic instead of black garlic?
Yes, regular garlic can be used instead of black garlic, although the flavor may vary slightly.
Are there any alternatives to Korean chili paste?
Yes, Sriracha or Gochujang can be used as substitutes for Korean chili paste, depending on your preference and availability.
Can I make the pickled veggies ahead of time?
Absolutely! The pickled veggies can be prepared in advance and stored in the refrigerator for up to a week, making them perfect for meal prep.
What can I serve with Korean Short Rib Tacos besides tortillas?
These tacos are incredibly versatile and can be enjoyed in various ways – serve the shredded short ribs and pickled veggies over rice, in lettuce wraps, or as a topping for salads for a deliciously different twist.
How do I store Korean Short Rib Tacos?
To store Korean short rib tacos, first, allow them to cool completely. Then, transfer any leftover tacos to an airtight container and refrigerate them for up to 3-4 days. Alternatively, you can freeze the tacos by wrapping them individually in plastic wrap or aluminum foil and placing them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw frozen tacos overnight in the refrigerator and reheat them in the oven or microwave until heated through.
Korean Short Rib Tacos
Equipment
- Measuring cups/spoons
- Large Dutch oven
- medium pot
- mixing bowls
- Whisk
- Airtight containers
- Knife and cutting board
Ingredients
Braised Short Ribs
- 2-3 lbs D’Artagnan boneless short ribs
- 1 tbsp olive oil
- 1 large onion diced
- 2 large garlic cloves black garlic recommended
- 3 tsp kosher salt
- 1 ½ tsp black pepper
- 4 cups vegetable stock
- 1-2 cups water if needed
- 1 ½ tbsp Korean Chili Paste
- ½ cup liquid aminos or coconut aminos
Korean BBQ Sauce
- 1 cup gluten-free soy sauce
- ¾ cup light brown sugar packed
- 1 ½ tbsp sesame oil
- 1 ½ tbsp Korean Chili Paste
- ⅓ cup water
- ⅓ cup mirin
- 1 ½ tbsp rice vinegar
- 2 tsp grated ginger
- 2 tbsp green onions chopped
- Slurry: 1 tbsp cornstarch + 2 tbsp water
Vietnamese Quick Pickled Veggies
- 1 ½ cups water
- 1 ½ tbsp sugar
- 1 cup rice vinegar
- 2 tsp kosher salt
- 1 cup radish thinly sliced
- 2 cups English cucumbers thinly sliced
- 1 ½ cups matchstick carrots
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
- 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.
- Warm tortillas
