264 minutes•Medium•Serves 8

Kogi-Style Korean Short Rib Tacos

Name: Kogi-Style Korean Short Rib Tacos
Prep time: 28 min
Cook time: 219 min
Total time: 264 min
Yield: 8
Cuisine: Korean-Mexican fusion
Ingredients: 907g Boneless beef short rib meat, raw; 1/2 cup soy sauce; 1/4 cup brown sugar; 60g Pears, raw, puréed; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 4 cloves garlic; 1 tablespoon ginger; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 4 cups shredded cabbage; 1/2 cup shredded carrots; 1/4 cup mayonnaise; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; 1/4 teaspoon salt; 384g Corn tortillas; 1/4 cup chopped cilantro; 2 green onions; 8g Toasted sesame seeds; 20.0g Hot pepper sauce (optional)

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By @chef30

Delicious Korean short rib tacos inspired by Kogi BBQ, tailored for a home kitchen with manageable steps and readily available ingredients.

Recipe Rating

Not yet rated by chefs

Ingredients

●907g Boneless beef short rib meat, raw
●1/2 cup soy sauce
●1/4 cup brown sugar
●60g Pears, raw, puréed
●2 tablespoons sesame oil
●2 tablespoons rice vinegar
●4 cloves garlic
●1 tablespoon ginger
●1/2 teaspoon black pepper
●1/4 teaspoon red pepper flakes
●4 cups shredded cabbage
●1/2 cup shredded carrots
●1/4 cup mayonnaise
●2 tablespoons rice vinegar
●1 tablespoon sugar
●1 teaspoon sesame oil
●1/4 teaspoon salt
●384g Corn tortillas
●1/4 cup chopped cilantro
●2 green onions
●8g Toasted sesame seeds
●20.0g Hot pepper sauce (optional)

Instructions

1
Combine all the short rib marinade ingredients in a large bowl or resealable bag. Add the short ribs, making sure they are well coated. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
2
While the short ribs are marinating, prepare the slaw. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, sesame oil, and salt. Pour over the shredded cabbage and carrots, and toss to combine. Set aside.
3
Preheat your oven to 325°F (160°C).
4
Remove the short ribs from the marinade, letting any excess drip off. Reserve the marinade.
5
Sear the boneless short-rib meat in two equal batches, 8 minutes per batch, until browned.
6
Pour the reserved marinade over the short ribs. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
7
Braise for 2.5-3 hours until tender. All non-fat braising sauce is served, not discarded.
8
Remove cooked boneless beef, rest 5 minutes, shred and drain excess rendered fat. No bones are present. Return all non-fat braising sauce to the meat.
9
Heat one grill pan and caramelize the shredded beef in two equal batches, 3 minutes per batch, returning all retained sauce.
10
Warm all 16 tortillas for 30 seconds each in a dry skillet.
11
Divide all beef, retained sauce, slaw, cilantro, green onions and sesame seeds among 16 tacos, two per serving. Optional measured hot pepper sauce is excluded from the base nutrition estimate.

Recipe details

Cuisine: Korean-Mexican fusion
Category: Main course
Preparation: 28 minutes
Cooking: 219 minutes

Estimated total: 264 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated

Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
mix: 3 min planning allowance (mix)
mix: 3 min planning allowance (mix)
oven preheat: 15 min planning allowance (oven_preheat)
transfer: 2 min planning allowance (transfer)
pan preheat: 3 min planning allowance (pan_preheat)
sauce heat: 3 min planning allowance (sauce_heat)
simple prep: 5 min planning allowance (simple_prep)
pan preheat: 3 min planning allowance (pan_preheat)
assemble: 5 min planning allowance (assemble)
Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
Explicit reviewed multiplication: 8 sides/batch actions; source quantities and pan capacity reviewed.
Explicit reviewed multiplication: 8 sides/batch actions; source quantities and pan capacity reviewed.

Boneless beef short rib meat, raw: Recipe Studio owner-chosen estimate: count 50% of the initial meat fat for explicitly drained excess fat. This is a calculation convention, not measured absorption or a universal cooking yield. Meat protein and other non-fat nutrients are not halved.
New explicit boneless edible beef input, not an inferred yield of the old bone-in ribs.
soy sauce: USDA cup portion weight
brown sugar: USDA cup packed portion weight
Assumed packed brown sugar.
Replace unknown Asian pear puree product with measured plain fresh pear.
sesame oil: Recipe Studio owner-chosen estimate: count 50% of the initial allocated fat ingredient for explicitly drained excess fat. This is a calculation convention, not measured absorption or a universal cooking yield. Meat protein and other non-fat nutrients are not halved.
sesame oil: USDA tablespoon portion weight
rice vinegar: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
rice vinegar: USDA FoodData Central Branded: KIKKOMAN, published 2021-10-28; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2158088/nutrients)
Kikkoman unseasoned rice-vinegar label; milliliters remain volume, not gram weights.
garlic: USDA clove portion weight
ginger: USDA tsp portion weight
Assumed fresh ginger root. Used teaspoon portion for 1 tablespoon.
black pepper: USDA tsp, ground portion weight
USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
red pepper flakes: USDA tsp portion weight
shredded cabbage: USDA cup, shredded portion weight
shredded carrots: USDA cup grated portion weight
Assumed grated carrots for shredded.
mayonnaise: USDA tbsp portion weight
rice vinegar: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
rice vinegar: USDA FoodData Central Branded: KIKKOMAN, published 2021-10-28; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2158088/nutrients)
Kikkoman unseasoned rice-vinegar label; milliliters remain volume, not gram weights.
sugar: USDA tsp portion weight
sesame oil: USDA tsp portion weight
salt: USDA tsp portion weight
Table salt; unknown quantity means sodium is omitted, not guessed.
Owner-authorized explicit recipe amount or suitable ingredient substitution.
chopped cilantro: USDA cup portion weight
green onions: USDA stalk portion weight
Assumed green onions are young green onions, tops only.
USDA unsalted toasted sesame kernels, chosen hulled style; not raw seeds or a seasoned sesame blend.
Excludes optional Hot pepper sauce (optional)
Hot pepper sauce (optional): Restore the original explicitly optional topping label; the chosen measured amount remains available to the cook but is excluded from the base nutrition. Original: {"item":"Hot pepper sauce","amount":"20.0g"}. Authored: {"item":"Hot pepper sauce (optional)","amount":"20.0g"}.
Hot pepper sauce (optional): Restore the original explicitly optional topping label; the chosen measured amount remains available to the cook but is excluded from the base nutrition. Original: {"item":"Hot pepper sauce","amount":"20.0g"}. Authored: {"item":"Hot pepper sauce (optional)","amount":"20.0g"}.

Boneless beef short rib meat, raw: 907 g · USDA reference 170826
soy sauce: 127.5 g · USDA reference 174277
brown sugar: 55 g · USDA reference 168833
Pears, raw, puréed: 60 g · USDA reference 169118
sesame oil: 27.2 g · USDA reference 171016
rice vinegar: 30 mL · Food reference
garlic: 12 g · USDA reference 169230
ginger: 6 g · USDA reference 169231
black pepper: 1.15 g · USDA reference 170931
red pepper flakes: 0.45 g · USDA reference 170932
shredded cabbage: 280 g · USDA reference 169975
shredded carrots: 55 g · USDA reference 170393
mayonnaise: 55.2 g · USDA reference 171009
rice vinegar: 30 mL · Food reference
sugar: 12.6 g · USDA reference 169655
sesame oil: 4.5 g · USDA reference 171016
salt: 1.5 g · USDA reference 173468
Corn tortillas: 384 g · USDA reference 175036
chopped cilantro: 4 g · USDA reference 169997
green onions: 24 g · USDA reference 170006
Toasted sesame seeds: 8 g · USDA reference 170152
Hot pepper sauce (optional): optional ingredient excluded

short rib tacos · soy marinade · sesame oil · Asian pear

Estimated nutrition per serving

411 calories · 24.8 g protein · 35.6 g carbohydrate · 19.8 g fat · 1116 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Hot pepper sauce (optional) Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

Featured in: Around the World in 80 Meals

Los Angeles invented Korean-Mexican fusion with the legendary Kogi BBQ truck. These Korean short rib tacos with kimchi salsa and gochujang mayo represent LA's fearless culinary creativity and cultural mashup genius.

Read the Story

Recipe Context

This recipe was created with the following context in mind:

Saturday

afternoon snack

winter

Craving: korean