Braised Korean BBQ Beef Tacos

One of our favorite trucks is Roy Choi’s Kogi Beef Truck. They make some of the best Korean BBQ tacos among other things, but if we aren’t in the mood to track down the truck on twitter, these braised tacos are a good alternative.

📝 Ingredients

• 2 kiwis, (peeled)
• 10 cloves of garlic (minced)
• 1 cup soy sauce
• 1/3 cup sesame oil
• 1 cup packed dark brown sugar
• 1/2 cup rice vinegar
• 1/4 teaspoon black pepper
• 5 pounds beef short ribs, (bone in)
• 1/2 teaspoon toasted white sesame seeds
• 1/4 cup sliced green onion
• 1 large broccoli stalk, (florets reserved for another use (about 2 pounds))
• 1 medium carrot, (peeled)
• 1 cup shredded cabbage
• 1 tablespoon rice vinegar
• 1 teaspoon Mirin
• Kosher salt, , (as needed)
• Freshly ground black pepper, (as needed )
• 18 small corn or flour tortillas, (for serving)
• Lime wedges, (for serving)

👨‍🍳 Instructions

1. 1--- For the Korean beef: ---
2. 2Add the kiwi, garlic, soy sauce, sesame oil, brown sugar, rice vinegar and black pepper to a blender and blend until smooth. Add the marinade and the meat to a sealed container and refrigerate for at least 24 hours.
3. 3Preheat oven to 300°F (150ºC). Add the marinade to a heavy-bottomed pot or Dutch oven with a cover. Put the pot over high heat and bring to a boil, then add 1 cup of water and the ribs to the pot bone side up and remove from heat.
4. 4Cover the pot, transfer to oven, and let slowly braise until the ribs are fork-tender, about 2 ½ hours. Remove the ribs from the marinade, and place on a cutting board. When cool to the touch, shred the meat using two forks or with your fingers. Move the shredded meat to a large bowl.
5. 5In a small saucepan over medium-low heat, simmer the remaining marinade until it has thickened and reduced, about 20 minutes. Skim off any fat and discard. Use a fine mesh strainer to strain the sauce and set aside. Ladle ¼ cup of the sauce onto the shredded meat and gently mix. Top with green onions and set aside.
6. 6--- For the broccoli slaw: ---
7. 7Shred the broccoli and carrots in a food processor using the grater disk (the attachment with the holes, not the blade. In a medium bowl combine shredded broccoli, carrots, cabbage, rice vinegar, mirin, salt and pepper. Refrigerate until ready to use.
8. 8--- For serving: ---
9. 9Pile meat, and broccoli slaw onto warmed tortillas. Serve extra sauce and lime wedges on the side.