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Korean Barbecue Tacos

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.


Romaine Hearts

Caramel Pecan Pie

Herb and Cheese Stuffed Tomatoes


Korean Barbecue Short Ribs

3 pounds flanken-style beef short ribs

1 cup soy sauce

1/2 cup brown sugar

1/3 cup mirin

1/4 cup sesame oil

6 cloves garlic

6 scallions

2 teaspoons fresh peeled ginger

Korean-Style Slaw

3 cups Napa cabbage, chopped

1 cup daikon, diced into matchsticks

1 cup bean sprouts

6 scallions, diced

3 tablespoons cilantro, chopped

1 lime, juiced

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon Sriracha or chili pepper sauce

1 tablespoon extra virgin olive oil

For assembly

10 to 15 yellow corn tortillas


(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 remove.

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.

Makes 10 to 15 Korean-style tacos

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