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Korean BBQ Beef Short Rib Tacos with Kimchi Slaw

Korean BBQ beef short rib tacos - featured image
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These Korean BBQ beef short rib tacos combine tender, smoky beef with a tangy, crunchy kimchi slaw, wrapped in warm tortillas for a quick, flavorful meal perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 2 lbs beef short ribs, bone-in or boneless
  • 3 tablespoons soy sauce (low sodium optional)
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste) or sriracha
  • Black pepper to taste
  • 1 cup kimchi, chopped
  • 2 cups green cabbage, finely shredded
  • 1 medium carrot, julienned or shredded
  • 2 green onions, sliced thin
  • 1 teaspoon sesame seeds (optional)
  • 2 tablespoons mayonnaise (or vegan mayo)
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 8–10 small soft flour or corn tortillas
  • Fresh cilantro leaves (optional)
  • Lime wedges for serving

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, gochujang, and black pepper in a large bowl.
  2. Add the beef short ribs to the marinade, turning to coat fully. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
  3. Make the kimchi slaw by combining chopped kimchi, shredded cabbage, shredded carrot, and sliced green onions in a bowl.
  4. In a small bowl, mix mayonnaise, rice vinegar, and honey or maple syrup. Pour over the slaw and toss well. Sprinkle with sesame seeds if using. Refrigerate until ready to serve, then let sit at room temperature for 15 minutes before eating.
  5. Heat a cast iron skillet over medium-high heat until hot. Remove beef from marinade, shaking off excess, and cook for 5-6 minutes per side until caramelized and cooked through. Cook thicker pieces a minute or two longer per side. Avoid overcrowding; cook in batches if needed.
  6. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a 250°F (120°C) oven for 10 minutes.
  7. Assemble tacos by placing slices of Korean BBQ beef on each tortilla, topping with kimchi slaw and fresh cilantro leaves if desired. Finish with a squeeze of lime juice.
  8. Serve immediately with extra lime wedges on the side.

Notes

Marinate beef for at least 30 minutes, ideally 2-4 hours or overnight for best flavor and tenderness. Avoid overcrowding the pan to ensure a good sear. Let beef rest a few minutes after cooking to redistribute juices. If kimchi is very spicy, add extra mayonnaise to the slaw to balance heat. For gluten-free, use tamari instead of soy sauce and corn tortillas instead of flour tortillas.

Nutrition

Keywords: Korean BBQ, beef short ribs, tacos, kimchi slaw, Korean fusion, easy dinner, weeknight meal, spicy tacos, flavorful beef

Find it online: https://sofiaspice.com/korean-bbq-beef-short-rib-tacos-recipe-easy-flavorful-kimchi-slaw/