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4.75 from 4 votes

Korean Short Rib Tacos

The best tacos, ever
Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 4 hours
Servings 12 tacos
Author Jim


  • 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)


  • 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.


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Serving: 12tacos | Calories: 254kcal