Traeger Kitchen
Korean BBQ Beef Short Rib Tacos
Prep Time
2
Days
Cook Time
6
Minutes
Serves
4 - 6
People
Effort
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!