Braised Korean BBQ Beef Tacos recipe from cooking with cocktailrings

Braised Korean BBQ Beef Tacos

Los Angeles has some of the best food trucks, and since my boyfriend and I are both obsessed with food, we sometimes make a date night out of choosing a food truck and tracking it down wherever it may be. We have driven an hour and a half just to go to a food truck. The things you do for a food craving. 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.



For the Korean beef:

2 kiwis, peeled & pureed

10 cloves of garlic, minced

1 cup soy sauce

1/3 cup sesame oil

1 cup packed dark brown sugar

½ cup rice vinegar

¼ teaspoon black pepper

5 pounds beef short ribs, bone in

½ teaspoon sesame seeds

¼ cup sliced green onion


For the broccoli slaw:

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*

Salt and pepper


18 small corn or flour tortillas, for serving

Lime wedges, for serving



For the Korean beef:

In a medium bowl, whisk the kiwi, garlic, soy sauce, sesame oil, brown sugar, rice vinegar and black pepper together. Add the marinade and the meat to a sealed container and refrigerate for at least 24 hours.

Preheat oven to 300°. 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. Cover 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.  

In 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.


For the broccoli slaw:

Shred 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.


To serve:

Pile meat, and broccoli slaw onto warmed tortillas. Serve extra sauce and lime wedges on the side.


*Mirin is a type of rice wine used as a seasoning. It can be found at an Asian market or online. If you cannot locate it then a dry white wine, such as Chardonnay, can be substituted. 

Serves 6.



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