Korean Short Rib Tacos

No ratings yet

Inspired by Korean BBQ and built for easy weeknight dinners or casual entertaining, this recipe features tender, braised beef in Korean taco sauce, nestled into warm tortillas and topped with crisp slaw and a drizzle of creamy sriracha. Once you’ve had one, you’ll definitely be reaching for another.

Course Beef Recipes

Cuisine Korean, Mexican

Keyword Korean short rib tacos, Korean tacos, short rib tacos

Prep Time 25

Cook Time 2

Total Time 2 25

Servings (2 tacos each)

Calories 638kcal

Author Lauren Keating

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.

Nutrition