Korean BBQ Tacos Recipe

Beef short ribs: Thinly sliced for quick grilling and rich flavor.

Tortillas: Small, soft, and perfect for holding all the delicious fillings.

Kimchi: Chopped for a tangy, spicy crunch.

Sesame oil: Adds a nutty aroma and flavor to the marinade.

Soy sauce: Provides a salty, umami base for the marinade.

Brown sugar: Balances the flavors with a touch of sweetness.

Garlic: Minced to infuse the marinade with a robust flavor.

Gochujang: Korean chili paste that adds heat and depth.

Rice vinegar: Adds acidity to balance the marinade.

Lettuce: Shredded for a fresh, crisp topping.

Sesame seeds: Toasted for a crunchy, nutty garnish.

Green onions: Sliced for a fresh, mild onion flavor.

When marinating the beef short ribs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful and tender grilled beef. Additionally, if you have time, let the beef marinate for a few hours or even overnight in the refrigerator for maximum flavor infusion.

• thinly sliced beef short ribs - Substitute with flank steak: Flank steak is also tender and flavorful when marinated and grilled, making it a good alternative for Korean BBQ.

• small tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb option and add a fresh, crisp texture to the tacos.

• chopped kimchi - Substitute with pickled cabbage: Pickled cabbage can mimic the tangy and spicy flavors of kimchi if you don't have it on hand.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the distinct nutty flavor of sesame oil.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor to soy sauce.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good substitute for brown sugar.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it is less pungent.

• korean chili paste gochujang - Substitute with sriracha: Sriracha provides a similar spicy kick, though it lacks the depth of flavor found in gochujang.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a replacement for rice vinegar.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can hold up well in tacos.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunchy texture and nutty flavor.

• sliced green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish in place of green onions.

• Allow the beef short ribs to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Place the cooled beef short ribs in an airtight container or wrap them tightly in aluminum foil. This helps retain their moisture and flavor.
• Store the kimchi separately in its own airtight container to maintain its distinct taste and texture.
• Keep the tortillas in a resealable plastic bag or wrap them in plastic wrap to prevent them from drying out.
• For the shredded lettuce, place it in a container lined with a paper towel to absorb any excess moisture and keep it crisp.
• Store the green onions in a small container or plastic bag, ensuring they are dry to avoid wilting.
• If you plan to freeze the beef short ribs, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. This double layer prevents freezer burn.
• Label all containers with the date to keep track of freshness.
• When ready to reheat, thaw the beef short ribs in the refrigerator overnight if frozen. Reheat them in a skillet over medium heat until warmed through.
• Warm the tortillas in a dry skillet or microwave before assembling the tacos.
• Assemble the tacos just before serving to ensure all ingredients are fresh and flavorful.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the tacos in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes or until warmed through. This method helps maintain the tortillas' texture and keeps the beef juicy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid to trap the steam. Heat for about 2-3 minutes on each side, flipping carefully to ensure even warming. This method is quick and helps keep the tortillas slightly crispy.

• Microwave Method: Place the tacos on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is the fastest but may slightly soften the tortillas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the tacos in aluminum foil and place them in the toaster oven. Heat for about 10 minutes or until warmed through. This method is great for maintaining the tortillas' texture and the beef's flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket, ensuring they are not overcrowded. Heat for about 3-5 minutes or until warmed through. This method gives the tortillas a nice crisp while keeping the beef tender.

• Mixing bowl: Used to combine the marinade ingredients such as sesame oil, soy sauce, brown sugar, garlic, gochujang, and rice vinegar.

• Grill: Preheated to medium-high heat to cook the marinated beef short ribs and warm the tortillas.

• Tongs: Handy for flipping the beef short ribs on the grill and for handling the tortillas.

• Knife: Essential for slicing the green onions and mincing the garlic.

• Cutting board: Provides a safe surface for chopping kimchi, shredding lettuce, and slicing green onions.

• Measuring spoons: Used to measure out the sesame oil, soy sauce, brown sugar, gochujang, and rice vinegar accurately.

• Serving platter: Ideal for assembling and presenting the tacos before serving.

• Spatula: Useful for transferring the grilled beef short ribs from the grill to the tortillas.

• Small bowl: Can be used to hold the toasted sesame seeds and sliced green onions for easy access during assembly.

Marinate in advance: Prepare the marinade and let the beef short ribs soak overnight to enhance flavor and save time on the day of cooking.

Pre-chop ingredients: Chop the kimchi, lettuce, and green onions ahead of time and store them in airtight containers.

Use a grill pan: If you don't have a grill, a grill pan can cook the beef short ribs quickly and efficiently on the stovetop.

Warm tortillas together: Stack and wrap the tortillas in foil to warm them all at once in the oven or on the grill.

Batch cooking: Double the recipe and freeze half for a quick meal later.