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Korean BBQ Beef Short Rib Tacos

Korean BBQ Beef Short Rib Tacos

By Traeger Kitchen

These BBQ ribs are smothered in sauce & smoked to perfection. The meat will be so tender that it will fall right off the bone & into your Korean Mexican fusion tacos.

Prep Time

2 Days

Cook Time

6 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurment:
main
7 Clove garlic
6 scallions, chopped
1 Ginger Knob, 2", peeled & chopped
1/2 Asian pear
1/2 onion
1 1/8 Cup soy sauce
3/4 orange juice
1/4 Cup mirin
4 Tablespoon sesame oil
2 2/3 Tablespoon sugar
2 Tablespoon toasted sesame seeds
1 Tablespoon fish sauce
2 Pound boneless beef short rib
2 Tablespoon rice vinegar
1 Tablespoon ginger
1 Teaspoon Sriracha
1/4 Cup vegetable oil
2 Cup Napa Cabbage
2 Cup romaine lettuce, chopped
As Needed White Corn Tortillas
As Needed cilantro
As Needed Sesame Seeds

Step

  • 1

    Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.

  • 2

    Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8” thick.

  • 3

    Add the short ribs to the marinade and refrigerate for 1 to 2 days.

  • 4

    On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.

  • 5

    Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions (do this at the last minute.)

  • 6

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  • 7

    Drain the meat and pat dry with paper towels.

  • 8

    Grill the meat for 2 to 3 minutes per side, or until cooked through.

    500 ˚F / 260 ˚C

    00:06

  • 9

    Briefly warm the tortillas. Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired. Enjoy!

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