Korean Beef Taco with KIMKIM Korean Hot Sauce


3 pounds beef short ribs, off the bone

1 cup soy sauce

1/2 cup mirin

1/2 cup dark brown sugar

1/4 cup sesame oil

6 cloves garlic

6 scallions

2 teaspoons peeled and grated fresh ginger (or store bought grated ginger, it’s easier)

Korean-Style Slaw:

1 bag of pre-mixed cole slaw from local grocery store

3 tablespoons chopped fresh cilantro

6 scallions, diced

2 limes, juiced

Taco Assembly:

Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas

KIMKIM Korean Hot Sauce, for serving

Queso Fresco, because cheese


Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.

In a bowl whisk together the soy sauce, mirin, sugar, sesame oil, garlic, and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours


For the slaw: Place the coleslaw mix, cilantro and scallions together in a medium to large bowl, toss in lime juice and cover. Refrigerate until ready to use.

For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.

Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove. On the grilled tortillas, pile some Korean slaw, beef, extra scallions, cilantro, queso fresco, and KIMKIM Korean Hot Sauce Drizzle. Then, chow down.

SauceWorld Note: Original Recipe was found on www.foodnetwork.com and was made by a professional chef. I am by no means a professional chef and will use pre-made ingredients or substitutions if need be. I also like to put on music and dance around my kitchen and use flair words when cooking. Never take cooking too seriously but always enjoy your meal.