Korean Short Rib Tacos

A few years ago I was introduced to Korean flavors with a dish called Bibimbap. I immediately fell in love with the dish and the sauce that is drizzled on top of it. The sauce is primarily Gochujang with similar additions of sugar and sesame oil. The sauce for these tacos was inspired by this delicious sauce. The spicy and sweet sauce is deliciously paired with some sour cucumbers and fresh cilantro and lime sauce.

This recipe is also quick if you’ve made my Braised Short Ribs recipe earlier in the week. I made the short ribs on Sunday and made this the following day. You could easily save it for Taco Tuesday or later in the week. This weeknight dish can be made in about 20 minutes leaving you plenty of time to enjoy the rest of your night. I hope you enjoy these yummy tacos in your house tonight.

*If you don’t have leftover short ribs, you could use leftover roast as well.

Korean Short Rib Tacos
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Print Recipe
Servings Prep Time
4 Tacos 5 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Tacos 5 Minutes
Cook Time
10 Minutes
Korean Short Rib Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Tacos 5 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Tacos 5 Minutes
Cook Time
10 Minutes
Ingredients
  • 2 Leftover Boneless Short Ribs or Roast See Braised Short Rib Recipe
  • 4 Flour Tortillas
  • 1 English Cucumber
  • 2 T Rice Vinegar For Cucumbers
  • 1 T Sugar For Cucumbers
  • 1/2 t Sambel Olek For Cucumbers, optional for a little kick and color
  • 2 T Gochujang For Sauce
  • 3 T Sugar For Sauce
  • 2 T Rice Vinegar For Sauce
  • 1 t Sesame Oil For Sauce
  • Cilantro
  • Red Onion
  • Lime
Servings: Tacos
Units:
Instructions
  1. Slice the cucumber very thin, using a mandolin if possible. Mix, vinegar, sugar and sambel in a bowl and tossing cucumbers to coat. Marinate in refrigerator for at least 15 minutes (the longer the better).
  2. In a sauce pan, warm leftover short ribs over medium heat with a few tablespoons of water.
  3. Mix gochujang, sugar, vinegar, and sesame oil in a small bowl, set aside.
  4. Once the short ribs are tender enough, break it up with two forks. Drizzle the sauce on until you've reached desired sauce level.
  5. Steam tortillas in the microwave. Assemble tacos with cucumbers, sliced red onions, cilantro and a squirt of lime.

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