Korean Short Rib Tacos
Mix things up on your next taco night with Korean short rib tacos! Braised until succulently tender and jazzed up with a zesty homemade Korean sauce, this fusion recipe is a culinary treat that’s taken the food world by storm.
What you’ll love about this recipe:
- Hands Off, Make Ahead Recipe: Impress everyone with a dish that looks high effort but is almost entirely hands-off. Cook the short ribs in a Dutch oven or slow cooker and prep the sauces ahead of time for easy assembly when you’re ready to eat.
- Tons of Flavor and Texture: With crispy, caramelized short ribs and two easy homemade sauces, these Korean tacos are loaded with texture and bold Korean flavors you won’t be able to resist.
- Melt-in-your-mouth tender. No tough, chewy beef here!
Chef-Inspired Short Rib Tacos
If you ask me what my favorite food is, there’s a good chance my answer will be tacos.
Ask my husband the same question and odds are he’ll say short ribs.
This short rib taco recipe combines both of those treats into a Mexican-Korean fusion treat that neither of us can pass up.
Plus they have the added bonus of unlocking a food memory — dinner at Roy Choi’s Best Friend in Las Vegas.
Long before short rib tacos became a big thing, Choi’s innovative combination of Korean BBQ flavors with LA taco staples put this incredible genre on the map. Without him modernizing street food culture, we might never have this craveable favorite.
If you’re in Vegas, I highly recommend going and giving his original kogi beef taco recipe a try (the restaurant is also a total vibe and so much fun!). If not, give this recipe a try They’re definitely different than his — this isn’t a copycat recipe — but they have a similar flavor profile and definitely help scratch that Korean fusion itch.
Ingredients You’ll Need
Short Ribs. Look for well-marbled short ribs on the bone for the best flavor and tenderness. If short ribs aren’t available, or if you want something leaner, chuck roast can also be used.
Gochujang and Sriracha. Provide depth and heat. Find gochujang, a sweet and spicy fermented red chili paste, in any Asian market or well-stocked supermarket.
Low Sodium Soy Sauce. Controls the salt level while providing the umami base for the taco sauce.
Brown Sugar. Balances the heat with its sweetness. Honey or maple syrup work in a pinch.
Sesame Oil, Lime Juice and Fresh Ginger. Add that unmistakable Korean flavor.
Sour cream. Or Greek yogurt
Your Favorite Toppings. Like fresh cilantro, pickled onions, shredded cabbage, and fresno chili pepper for serving.
Flour Tortillas.
How to make short rib tacos
Braise the beef until form tender. Shred the beef and mix with the Korean taco sauce, then broil until crisp.
Make the sriracha crema by whisk together sour cream, lime juice, and sriracha.
Assemble the tacos and add your favorite toppings!
Pro tips
- Braise the ribs slowly to ensure they become perfectly tender, then broil them after shredding to enhance their flavor and get the edges all crispy and caramelized.
- Store extra sauce separately to avoid soggy tacos when reheating.
- Garnishing these tacos with fresh herbs adds a brightness and keeps the short ribs from tasting to heavy or muddy. I have hanging containers of basil and cilantro in my kitchen window so I always have them one hand. You can also keep leftover herbs vibrant by storing them with stems in water, just like you would do with cut flowers. Swap the water every day or two and the herbs will stay fresh for at least a week!
Commonly asked questions
How to store leftovers
For the best leftovers, refrigerate the meat and sauces in separate airtight containers. The short ribs will last 3 days and the two sauces will last about a week. You can also freeze the meat for up to 3 months.
Reheat the short ribs in a large skillet over medium heat (I love adding a little sesame oil to the pan for added flavor and crispiness) or in the microwave.
Can I make this in a slow cooker?
Yes! Transfer the short ribs to your favorite crock pot after searing them. Add the braising liquid and cook on low heat for 8 hours or until tender.
Can I make this recipe gluten-free?
Yes, but you’ll need to use tamari instead of soy sauce and use a gluten-free gochujang (most are not).
Korean Short Rib Tacos
Ingredients
For the Braised Short Ribs
- 2 pounds bone-in short ribs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon vegetable oil
- 1 sweet onion chopped (about 1 cup)
- 3 cloves garlic minced
- 1 cup beef broth
- 1 bay leaf
- ¼ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 Tablespoon sesame oil
- ¼ cup gochujang
- 1 fresh ginger grated
For the Sriracha Crema
- ½ cup reduced fat sour cream
- 1 Tablespoon sriracha
- 1 Tablespoon lime juice
For Serving
- 8 4.5-inch flour tortillas warmed
- Fresh cilantro
- Pickled red onions
- Shredded cabbage
- Fresno chili pepper thinly sliced
Instructions
Cook the Short Ribs
- Season the short ribs with salt and pepper.
- Heat the oil in a large Dutch oven or oven-safe pot with a lid over medium-high heat.
- Sear the short ribs, working in batches to avoiding overcrowding the pan, until browned on each side. Remove and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for about 30 seconds more.
- Return the short ribs to the pot. Pour in the beef broth and add the bay leaf.
- Bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F.
- Braise for 1½ -2 hours, or until the short ribs are fork-tender.
- Meanwhile, whisk together soy sauce, brown sugar, sesame oil, gochujang, and ginger in a small bowl until the sugar dissolves.
- Transfer the short ribs to a baking sheet; remove and discard the bones. Shred the meat with two forks.
- Pour the Korean BBQ Taco Sauce over the shredded short ribs and toss to coat evenly.
- Broil the short ribs on high for 2-3 minutes, or until lightly caramelized, watching closely to prevent burning.
Make the Sriracha Crema
- In a small bowl, whisk together the sour cream, sriracha, and lime juice until smooth. Adjust sriracha to your taste.
Assemble the Tacos
- Fill the tortillas with shredded beef.
- Top with pickled red onions, Sriracha Crema, cilantro, slaw mix, and sliced red chili pepper.
