Korean BBQ Tacos

By Ben · cooked up in Sprig

Gochujang-marinated beef short ribs meet corn tortillas in this fusion that bridges Seoul and Mexico City. The meat gets a two-hour soak in soy, brown sugar, and Korean chili paste before hitting a screaming hot cast iron pan, creating crispy charred edges that crackle when they hit the warm tortillas. Pickled daikon and cilantro lime crema cut through the rich, slightly sweet heat. Perfect for casual dinner parties where you want something memorable but not fussy.

Ingredients

• 2 pounds beef short ribs, thinly sliced against the grain
• 1/4 cup soy sauce
• 3 tablespoons gochujang
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

• 16 corn tortillas
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup daikon radish, julienned
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions

1. In a large bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and grated ginger until smooth. Add sliced short ribs and toss to coat completely. Cover and refrigerate for at least 2 hours, or up to 8 hours.
2. For the pickled daikon, combine julienned radish with rice vinegar and sugar in a small bowl. Toss well and let sit for 15 minutes until slightly softened.
3. Make cilantro lime crema by mixing sour cream, lime juice, and half the chopped cilantro. Season with salt to taste and refrigerate until ready to serve.

1. Heat a large cast iron skillet or heavy pan over high heat until smoking. Remove beef from marinade, reserving excess liquid. Cook beef in batches without overcrowding, 2-3 minutes per side until deeply caramelized and slightly charred. Transfer to a platter and cover with foil.
2. Pour reserved marinade into the hot pan and cook for 1-2 minutes until it reduces to a glossy glaze. Pour over cooked beef.
3. Warm tortillas in a dry skillet for 30 seconds per side until pliable and lightly charred in spots.
4. Assemble tacos by placing beef on warm tortillas, topping with pickled daikon, a dollop of cilantro lime crema, remaining fresh cilantro, green onions, and sesame seeds.

Chef's tips

Nutrition (per serving, estimated)

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