In many parts of the country, September is actually the best
month to grill outdoors: It’s not too hot, and the more frenetic pace of busy
summer days has begun to die down. This recipe was made for such days, and is
the perfect excuse to keep on grilling through fall. Shaina
Olmanson’s blog, Food for My
Family, details family-friendly recipes with a focus
on kitchen techniques, menu planning,
and eating well
but spending less. Whether you have a family of six or are preparing dinner for two, Food
For My Family makes weeknight cooking doable again. These tacos are
particularly special because they were inspired by a trip to Los Angeles and a
Korean taco truck that Olmanson’s husband, Ole, discovered. Upon
returning to Minnesota, he recreated the recipe, providing hungry people everywhere with a little taste of Korea... via Southern California.
(Mirin and Sriracha should be readily available at any well-stocked grocery store)
1. Begin by cutting off excess fat from the
short ribs. You can also remove the membrane under the bone side of the rib.
Place in a large flat dish or in a zip-top bag.
2. In a food processor, blend together soy
sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve
1/2 cup of sauce, and store in an airtight container in the refrigerator. Pour
the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal
tightly and allow to marinate in the refrigerator for up to 24 hours.
3. To prepare the slaw: Place Napa cabbage,
daikon, sprouts, scallions and cilantro together in a medium to large bowl. In a
small bowl, whisk together lime juice, soy sauce, mirin and Sriracha. Slowly
whisk in olive oil.
4. Pour dressing over vegetables and toss to
coat. Store covered in the fridge until ready to serve.
5. Reduce the extra marinade ingredients in a
small saucepan over medium heat, stirring occasionally, until the mixture is
thick. Place in a serving bowl to drizzle on tacos.
6. Heat your grill to about 550 degrees. The intent
here is to flash cook the meat while simultaneously caramelizing the marinade.
Place your short ribs on the grill. Cook for 3 minutes and flip. Cook an
additional 3 minutes, wrap in foil and set aside.
7. Lower grill heat to medium. Place corn
tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and
8. Cut short ribs into strips, avoiding the
bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a
drizzle of Korean barbecue sauce, Napa cabbage slaw and extra Sriracha to match
your tastes. Serve immediately.