Bulgogi Tacos
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Ingredients
- 3 pounds boneless beef short ribs (can substitute cut-up chuck roast)
- 1 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sesame oil
- 1/2 cup dark brown sugar
- 2 tsp ground ginger
- 6 cloves minced garlic
- 1/4 tsp red chili flakes
- 6 chopped green onions
- 3 cups roughly chopped Napa cabbage
- 4 radishes thinly sliced
- 6 chopped green onions
- 3 Tbsp chopped fresh cilantro
- 30 corn tortillas
Ingredients
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Instructions
- Combine brown sugar, ginger, garlic, green onion, chili flakes, mirin, sesame oil, and soy sauce in a gallon Ziploc bag. Close bag and shake well to combine.
- Cut off any excess fat from the short ribs and add to the bag. Shake to combine.
- Tightly seal the bag and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours (longer is better).
- Pour short ribs and marinade into a Dutch oven. Cover and bake at 250 degrees for 3 1/2 – 4 hours.
- Transfer the beef to a bowl and shred with a fork.
- Serve on corn tortillas topped with Korean slaw and optional cilantro and/or pickled red onions.