Korean BBQ Beef Short Rib Tacos

Traeger Kitchen


Korean BBQ Beef Short Rib Tacos

Prep Time

2 Days

Cook Time

6 Minutes

Effort

Pellets

Hickory

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

How many people are you serving?

4

Units of Measurement:

main
  • 7 Clove garlic

  • 6 scallions, chopped

  • 1 inch ginger, finely diced

  • 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

  • 2.6666666666666665 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, savoy or green cabbage

  • 2 Cup romaine lettuce, chopped

  • White Corn Tortillas

  • cilantro

  • sesame seeds

Steps

  • 1

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

    • 4 scallions, chopped

    • 1 inch ginger, finely diced

    • 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

    Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8” thick.
    Ingredients
    • 2 Pound boneless beef short rib

  • 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.
    Ingredients
    • 2 Tablespoon soy sauce

    • 2 Tablespoon rice vinegar

    • 1 Clove garlic

    • 1 Tablespoon ginger

    • 2 Teaspoon sugar

    • 1 Teaspoon Sriracha

  • 5

    Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions (do this at the last minute.)
    Ingredients
    • 1/4 Cup vegetable oil

    • 1 Tablespoon sesame oil

    • 2 Cup napa, savoy or green cabbage

    • 2 Cup romaine lettuce, chopped

    • 2 scallions, chopped

  • 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.
    Grill Icon
    Grill500 ˚F
  • 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!
    Ingredients
    • As Needed White Corn Tortillas

    • As Needed cilantro

    • As Needed sesame seeds

Cooking Notes

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