Korean-Inspired Short Rib Tacos with Kimchi Slaw | Hungry Jona
Korean-Inspired Short Rib Tacos with Kimchi Slaw
20 mins prepServes 4
This recipe features short ribs marinated in a savory and spicy Korean-style sauce, then seared and served in low-calorie corn tortillas with a vibrant kimchi and cabbage relish, avocado, Cotija cheese, and pickled radish.
1. Use extra marinade (soy sauce, Gochugaru, minced garlic, sesame oil, tuna extract, black pepper, mirin optional) leftover from spicy chicken stew to marinate some leftover short ribs for about an hour.
2. Sear the marinated short ribs on high heat to get some nice color, then remove and allow to rest.
3. Meanwhile, prepare a quick relish by combining chopped cabbage, chopped kimchi, chopped jalapeño, chopped onion, more kimchi brine, and some sesame oil.
4. Toast your corn tortillas, then begin assembling the tacos with sliced avocado, the prepared cabbage relish, Cotija cheese, and the seared short rib.
5. Finish with some pickled radish and serve.
