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Flavorful Korean Gochujang Beef Short Rib Tacos Recipe with Easy Kimchi Slaw

Korean gochujang beef short rib tacos - featured image
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These Korean gochujang beef short rib tacos feature tender, caramelized beef coated in a spicy-sweet sauce, topped with a crispy, tangy kimchi slaw for a perfect balance of flavors and textures.

Ingredients

Scale
  • 2 pounds beef short ribs, thinly sliced (flanken-style)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon brown sugar (or honey)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • Freshly ground black pepper, to taste
  • 1 cup kimchi, chopped
  • 2 cups shredded cabbage (green or purple)
  • 1 medium carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 1 tablespoon mayonnaise (use vegan mayo if preferred)
  • 1 teaspoon honey
  • 1 teaspoon lime juice
  • 1 teaspoon toasted sesame seeds (optional)
  • Small corn or flour tortillas (6-8 inch size)
  • Fresh cilantro leaves (optional)
  • Lime wedges (for squeezing over tacos)

Instructions

  1. Prepare the beef marinade by whisking together gochujang, soy sauce, brown sugar, minced garlic, grated ginger, toasted sesame oil, rice vinegar, and freshly ground black pepper in a medium bowl.
  2. Add the thinly sliced beef short ribs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. While the beef marinates, chop the kimchi and combine it with shredded cabbage, carrot, and green onions in a large bowl.
  4. Mix mayonnaise, honey, and lime juice in a small bowl until smooth, then pour over the slaw and toss to coat evenly. Chill in the fridge.
  5. Heat a large skillet or cast iron pan over medium-high heat. Cook the marinated beef in a single layer for 2-3 minutes per side until caramelized and slightly charred. Cook in batches if needed.
  6. Warm the tortillas in a dry skillet or over a gas flame for 20-30 seconds per side until pliable and slightly toasted.
  7. Assemble the tacos by placing beef on a warm tortilla, topping with kimchi slaw, fresh cilantro leaves, and a squeeze of lime juice. Serve immediately.

Notes

Do not overcrowd the pan when cooking beef to ensure proper caramelization. Marinate beef longer for deeper flavor and tenderness. For a milder kimchi slaw, rinse kimchi lightly before use. Use tamari and corn tortillas for gluten-free. Skip mayo or use alternatives for dairy-free. Toast sesame seeds for extra aroma and crunch.

Nutrition

Keywords: Korean tacos, gochujang beef, short rib tacos, kimchi slaw, Korean BBQ, spicy beef tacos, easy taco recipe

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