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Korean BBQ Beef Short Rib Tacos

Traeger Kitchen


Korean BBQ Beef Short Rib Tacos

Prep Time

2

Days

Cook Time

6

Minutes

Serves

4 - 6

People

Effort

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What's this?

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.

Ingredients

  • 6 Clove garlic

  • 4 scallions, chopped

  • 1 Ginger Knob, 2", peeled & chopped

  • 1/2 Asian pear

  • 1/2 onion

  • 1 Cup soy sauce

  • 3/4 orange juice

  • 1/4 Cup mirin

  • 3 Tablespoon sesame oil

  • 2 Tablespoon sugar

  • 2 Tablespoon toasted sesame seeds

  • 1 Tablespoon fish sauce

  • 2 Pound boneless beef short rib

  • 2 Tablespoon soy sauce

  • 2 Tablespoon rice vinegar

  • 1 Clove garlic

  • 1 Tablespoon ginger

  • 2 Teaspoon sugar

  • 1 Teaspoon Sriracha

  • 1/4 Cup vegetable oil

  • 1 Tablespoon sesame oil

  • 2 Cup Napa Cabbage

  • 2 Cup romaine lettuce, chopped

  • 2 scallions, chopped

  • As Needed White Corn Tortillas

  • As Needed cilantro

  • As Needed Sesame Seeds

Steps

  • 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.
  • 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!