Korean Bulgogi Taco Recipe Recipe

• Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces.
• Place in a large bowl or in a plastic resealable bag.
• In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger.
• Pour half of the sauce over the short ribs, ensuring all the beef is covered.
• Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
• Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick.
• Place in a serving bowl and reserve to drizzle on the tacos.

For the slaw :

• Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.

For the dressing :

• In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
• Slowly whisk in the olive oil.
• Place the dressing in the fridge until ready to use.

For the taco assembly :

• Heat your griddle to high.
• Flash cook the meat while simultaneously caramelizing the marinade.
• Place your short ribs on the griddle.
• Cook for 2 to 3 minutes and flip.
• Cook an additional 3 minutes, then wrap the meat in foil and set aside.
• Grill up your tortillas.
• Flip after 45 seconds.
• Grill for another 45 seconds and remove.
• On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.
• Then, chow down.