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Korean Short Ribs are sweet, savory, meaty beef short ribs that are truly delicious. This recipe takes that concept and boosts it to 11 using a little time and a lot of taco magic. If you happen to be short (pun intended) on time, pressure cook these for 40 minutes, then reduce the sauce. May I present my latest show-shopping taco: Korean Short Rib Tacos!
Korean Short Rib Tacos
The best tacos, ever
Servings 12 tacos
Ingredients
- 2 pounds short ribs
- 1/4 cup soy sauce
- 1 cup vinegar, divided (use rice wine or white wine)
- 1/4 cup brown sugar
- 3 tablespoons gochujang (or sriracha)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon white sugar
- 12 flour tortillas
- green onions (for garnish)
- 1 tablespoon cornstarch (optional)
- sriracha mayo (for garnish)
Instructions
- Place saute pan on high heat for 4 minutes. Sear short ribs on all sides, 4-5 minutes total.
- Place short ribs, soy sauce, 1/4 cup of the vinegar, garlic, brown sugar, and gochujang into slow cooker. Cook on high for 4-6 hours.
- As meat cooks, thinly slice onion. Place sliced onion into small pot with salt, white sugar, remaining 3/4 cup of vinegar, and 1/2 cup of water. Bring to a simmer, then immediately cool.
- Once meat is cooked, remove from slow cooker and whisk in cornstarch (premixed with a splash of water). Shred short ribs and serve on tortillas, garnished with the picked onion, green onion, mayo, and a splash of the braising liquid.
