We have a motto in our home: rigidly following tradition blocks progress. We love mixing cuisines, and these Korean Short Rib Tacos are one of our favorite fusion creations. Bold, balanced flavors—from the caramelized, savory short ribs to the crisp slaw and bright, spicy dressing—make these tacos a guaranteed hit for Taco Tuesday or any casual dinner.
This recipe is one of Mark’s long-time specialties. It was actually one of the first dishes he made for me when we started dating—so yes, these tacos come with fond memories. Enough romance; back to the food: they’re juicy, slightly sweet, tangy, and spicy all at once.
Why use Korean Short Ribs in this recipe?
Korean-style short ribs are typically cut across the bone into thin strips, which differentiates them from the thicker, bone-in American or European cuts. The meat has excellent marbling and a rich, beefy flavor that responds beautifully to a sweet-savory marinade. When cooked quickly over high heat, the marinade caramelizes and forms a delicious crust, concentrating flavor and giving the meat a wonderful texture.
In these tacos, the marinated and caramelized short ribs pair perfectly with a crisp napa cabbage slaw, a zesty lime-and-soy dressing, and a touch of heat. Use your favorite tortillas—flour or corn—and drizzle in a bit of chili sauce if you like extra spice. The result is an exciting mash-up of Korean and Mexican influences that’s approachable and deeply satisfying.
Do you need any special equipment to make these?
No special tools are required. A hot wok gives great contact with the meat for a quick sear and crust, but a heavy skillet or griddle works just as well. A sharp knife for slicing the meat thinly and a blender or food processor for blending the marinade make the process faster, though you can also finely mince ingredients by hand if needed.
These tacos are flexible: you can adjust the heat of the dressing, swap ingredients to accommodate what’s on hand, and scale servings up or down. They’re ideal for feeding a crowd since the ribs can be marinated ahead of time and cooked in batches.
If you try the recipe, please leave a comment or share a photo so others can see how yours turned out. Below are a few other popular recipes we enjoy as well.
- Polynesian Pulled Pork Tacos
- Roasted Tomato and Tomatillo Salsa
- Mexican Street Corn Pasta
- Roasted Poblano and Smoked Gouda Mac and Cheese
- Sourdough Tortillas
📖 Recipe
Korean Short Rib Tacos
Ingredients
Meat marinade
- 3 lbs boneless beef short ribs
- 1 cup soy sauce
- ½ cup mirin
- ½ cup dark brown sugar
- ¼ cup sesame oil
- 2 tablespoons fish sauce
- 6 cloves garlic
- 6 green onions
- ½ cup peeled and thinly sliced ginger (across the fibers)
Slaw
- 3 cups rough-chopped napa cabbage
- 1 cup matchstick-size daikon slices
- 1 cup matchstick-size carrot
- 6 green onions, diced
- 6 tablespoons (or more) chopped cilantro
Dressing
- 3 limes, juiced
- ¼ cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons Sriracha (adjust to taste)
Tortillas
- Flour, white corn, or yellow corn tortillas — use your preference
Instructions
Marinade: 4–24 hours in advance
- Trim excess fat from the meat. Slice thinly lengthwise against the grain and place the slices in a zip-top bag.
- Combine all marinade ingredients in a blender or food processor and blend until smooth.
- Pour the marinade into the bag with the meat and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
Make the Slaw and Dressing
- Toss all slaw ingredients together and keep refrigerated until assembly.
- Whisk the dressing ingredients together and refrigerate. Adjust Sriracha to taste for more or less heat.
Cook the Meat
- Heat a large skillet, wok, or griddle over high heat. Lightly oil or spray the surface just before adding the meat.
- Drain excess marinade and cook the meat in a single layer over very high heat for about 6 minutes, turning for even browning. If needed, cook in batches and keep finished portions wrapped in foil to stay warm.
Assembly
- Warm or dry-grill tortillas in a skillet over medium-high heat, about 1 minute per side, until pliable and lightly charred.
- On each tortilla, layer the short ribs, a generous scoop of slaw, a drizzle of dressing, and a touch of Sriracha if you like extra heat. Garnish with additional cilantro or green onions if desired.
Nutrition
Let us know how it went!