Korean BBQ Short Rib Tacos with Kimchi Slaw

Tender Korean BBQ short ribs (kalbi) served in warm tortillas with a tangy kimchi slaw. A fusion dish that's perfect for a fun and interactive meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.95/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Mexican•American

Cooking Style:

Grilling

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

2lbsKorean BBQ Short Ribs (Kalbi)(Flanken-cut (thinly sliced))

£18.00

0.3cupSoy Sauce(Low sodium preferred)

£0.15

2tablespoonsBrown Sugar(Packed)

£0.05

1tablespoonSesame Oil

£0.20

4clovesGarlic(Minced)

£0.10

1tablespoonGinger(Grated)

£0.10

1tablespoonRice Wine Vinegar

£0.10

0.5teaspoonBlack Pepper(Freshly ground)

£0.02

0.3mediumOnion(Grated)

£0.10

1teaspoonKorean Chili Paste (Gochujang)(Optional for extra spice)

£0.15

12smallTortillas(Corn or Flour)

£1.20

1cupKimchi(Chopped)

£2.50

2cupsShredded Cabbage(Pre-shredded coleslaw mix works well)

£0.50

2tablespoonsMayonnaise(Optional, for creaminess. Vegan Mayo for Dairy-free)

£0.10

1tablespoonRice Wine Vinegar (for Slaw)

£0.10

0.5teaspoonSugar (for Slaw)

£0.01

0.5teaspoonSesame Oil (for Slaw)

£0.10

2tablespoonsGreen Onions(Sliced thin for garnish)

£0.25

1teaspoonSesame Seeds(For garnish)

£0.05

Total Cost

£23.78

£5.95 per serving

Instructions

1.
**Marinate the Short Ribs:** In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice wine vinegar, black pepper, grated onion, and gochujang (if using). Add short ribs and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2.
**Prepare the Kimchi Slaw:** In a medium bowl, combine chopped kimchi, shredded cabbage, mayonnaise (optional), rice wine vinegar, sugar, and sesame oil. Mix well and set aside.
3.
**Cook the Short Ribs:** Preheat your oven to broil. Alternatively, preheat a grill to medium-high heat. For oven: Place ribs on a baking sheet and broil for 4-6 minutes per side, or until cooked through and slightly charred. For grill: Grill ribs for 3-5 minutes per side, or until cooked through and slightly charred. Watch carefully to prevent burning.
4.
**Warm the Tortillas:** Warm tortillas in a dry skillet over medium heat, or wrap in foil and warm in the oven for a few minutes.
5.
**Assemble the Tacos:** Fill each tortilla with Korean BBQ short ribs and top with kimchi slaw. Garnish with green onions and sesame seeds.
6.
**Serve Immediately:** Enjoy your delicious Korean BBQ Short Rib Tacos!

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

20 g

22% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier slaw, add a pinch of red pepper flakes.

Serve with a side of Korean rice for a complete meal.

The marinade can be made ahead of time and stored in the refrigerator for up to 2 days.

If you don't have flanken-cut short ribs, you can use other cuts of beef but may need to adjust the cooking time.

Adjust the amount of Gochujang according to your spice preference.

Cooking Equipment

Oven or Grill

Large Skillet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier slaw, add a pinch of red pepper flakes.

Serve with a side of Korean rice for a complete meal.

The marinade can be made ahead of time and stored in the refrigerator for up to 2 days.

If you don't have flanken-cut short ribs, you can use other cuts of beef but may need to adjust the cooking time.

Adjust the amount of Gochujang according to your spice preference.

Korean BBQ Short Rib Tacos with Kimchi Slaw

Ingredients

Instructions