Tips  & Tricks for Impeccable Korean-Style Rib Tacos

1. Don’t skimp on the marinating time, even though you’ll want to. The resulting flavor is worth the wait.
2. Ensure the rib cuts are kept thin for bite-sized morsels that fit snugly in the taco shell without overstuffing.
3. Whether you use gas, charcoal, or wood for cooking, grill them hot and fast for that coveted char on the edges.
4. Make sure to flip the barbecue short ribs so you get a perfect finish on each side.
5. Don’t rush service, no matter how tempting. Resting is essential for distributing the rib’s juices evenly.
6.  To cut against the grain of the rib, look for the parallel striations in the meat—slice perpendicular to those lines.
7. If you like saucy tacos, you can add Cuso’s Lava or Mud as a condiment.

Grilling Guide: Dry Marinade for Korean-Style Rib Tacos

My recipe for Short Rib Tacos has a liquid marinade. If you prefer a dry blend, eliminate the liquids, then add brown sugar, Gochukaru (Korean dried chili flakes), smoked paprika, and, if you wish, sesame seeds. 

Pitmaster’s Personal Tip

Caramelization lovers, take your grilled rib and place it on a super-hot griddle before serving. It doubles the effect. 

Storage & Reheating Korean Short Ribs

In the unlikely event you have leftover meat, you can store it in a food storage bag for up to 4 days in the refrigerator. If you use a freezer bag, the meat has a frozen shelf life of 3 months.

Reheating is a breeze. Slip it into a hot oven, or sear each side quickly in a hot pan. You can use the meat on top of salad, pizza, or pasta. Include some in soup and stew. 

Take Them With You

Korean short rib tacos are a fantastic way to revamp your barbecue menu with something delightful and surprising. They’re easy to make, and you can prepare them as hand-held fare. Share some with friends and give us your feedback! 

FAQs 

What are barbecue short ribs?

Short ribs come from the lower part of the cow’s ribcage. Cooks and foodies alike love their sumptuous, meaty flavor as well as fork-tenderness. 

What Makes Korean-Style Tacos so Different?

The Korean barbecue style is vibrant. Here, traditional Korean flavors take the place of the more familiar Mexican ones. The result is a complex layer of flavors in your taco. 

What is Kewpi Mayo

Kewpi mayo is a Japanese product made only with egg yolks. This results in a very creamy texture and indulgent flavor that’s savory, sweet, and zesty.

What Other Toppings Can I Add to the Barbecued Short Rib Tacos?

Try pickled onions, radish or cabbage, Bulgogi sauce, Ssamjang sauce, shredded mozzarella, or bean sprouts.

Any suggestions for more Marinade Ingredients?

Sweet and sour sauce, Asian pear, Chinese five-spice, Chipotle, Ginger, Black pepper, sesame oil, smoky paprika, and brown sugar. Many of Cuso’s all-natural Seasoning blends include some of these ingredients. Shop all seasonings HERE.

What if I Don’t Have a Grill?

You can sear these just as easily over fire or in a pan. For shreddable short ribs, use a crock pot, slow cooker, Dutch oven, or braise them.

What Side Dishes to Serve with Short Rib Tacos

Korean-Marinated Soybean Sprouts with Scallions, Cucumber Salad, Asian Slaw, Garlicky Green Beans, Rice Cakes

Insider’s Scoop from Chef Cuso: 

How to Make Quick Pickled Red Onions:

Pickled red onions are an excellent topping for this barbecue short rib recipe. You can make them in about 30 minutes! Start by thinly slicing a medium-sized red onion. Put the slices into a bowl that has a cover.

Put 1/2 cup of water, 1/2 cup apple cider vinegar or white vinegar, 1 tablespoon honey, and 1 ½ teaspoons freshly ground salt into a saucepan. If you’d like a little heat, add a pinch or two of red pepper flakes. If you’d like a slightly different flavor profile, add 1 tsp each of celery seed and mustard seed. Simmer, then pour the mix over the onions. Let the mix sit at room temperature for 30 minutes, then chill before serving. 

People Also Ask

Why Use Korean Short Ribs?

These ribs are a quick-cooking meat with excellent marbling. You’ll end up with incredibly tender meat and intense beef flavor. 

Tips on Assembling the Tacos?

Put your firmer elements on the bottom (think of them as support units), then add your toppings. Remember not to overload the tacos, or the filling goes everywhere.

What Can I do With the Leftovers from Korean-Style Short Rib Tacos

If you keep all your components separate, it’s easy to use the meat for lots of meals. Make a stir fry with udon noodles or fried rice. Add the meat pieces to mac and cheese, soup, stew, or grind them up to make pot stickers. Or, how about a short rib sub (hoagie)?

Can I make Cuso’s Hot Honey Seasoned Taco ahead of Time?

Yes. You can grill the short ribs ahead of time. Make all the sides separate. Simply warm up the meat before serving, and let guests choose their preferred toppings. 

Related Recipes & Blogs:

If you enjoy beef ribs, here are four of my recipes you might want to check out:

1. Beef Short Rib Ragu: Oooh! USDA short ribs, beef tallow binder with Cuso’s Dirt®. The bone just slips right out.
2. Mexican Style Ribs: A fantastic blend of Key Lime Habanero Seasoning, Taco spices, and pineapple for moisture and flavor. Add guacamole and you can’t go wrong.
3. Short Rib Burrito: Smoked with Cuso’s Dirt®, Spicy Garlic Buffalo, and Grass Seasoning with a beer braise before assembly.
4. Smoked Wagyu Beef Short Ribs: A glorious Wagyu rib will delight your senses.

The Right Spices for the Right Cook

I’ve created a complete line of all-natural spices for filling your pantry with rich aromas and flavors. Grab a few for yourself. Share some with friends and family! 

If you’re looking for something easy on the waistline, we also offer two low-calorie barbecue sauces: Lava and Mud. Lava tastes like it sounds with a hardy cayenne kick. Mud has activated charcoal for creating that ideal crust everyone craves. 

When you use them, let us know about your recipe story. We love hearing your feedback!

For more recipe ideas and exciting offers, sign up for our newsletter below.