kbbq galbi kimchi tacos

Ingredients

• 1.5 lb Beef Short Ribs (flanken style) (Trim excess fat; cut into 1/2‑inch strips)
• 0.25 cup Soy Sauce (Low‑sodium preferred)
• 2 tbsp Brown Sugar (Packed)
• 1 tbsp Sesame Oil (Toasted sesame oil for flavor)
• 3 cloves Garlic (Minced)
• 1 tsp Ginger (Fresh, grated)
• 1 tbsp Gochujang (Korean Chili Paste) (Adds sweet heat)
• 1 tbsp Rice Vinegar (Mild acidity)
• 0.5 tsp Black Pepper (Freshly ground)
• 8 pieces Corn Tortillas (6‑inch, preferably fresh)
• 0.5 head Napa Cabbage (Shredded for quick kimchi)
• 0.25 lb Korean Radish (Mu) (Julienned)
• 2 stalks Scallions (Thinly sliced)
• 2 tbsp Gochugaru (Korean Chili Flakes) (Mild to medium heat)
• 1 tbsp Fish Sauce (Adds umami)
• 1 tbsp Salt (For salting cabbage)
• 0.5 cup Sour Cream (Full‑fat for richness)
• 2 tbsp Lime Juice (Freshly squeezed)
• 2 tbsp Cilantro (Finely chopped)
• 1 cup Lettuce (Shredded, preferably Iceberg or Romaine)

Instructions

1. Prepare Quick Kimchi

   Thinly slice the napa cabbage and Korean radish. Toss with 1 tbsp salt, let sit 10 minutes, then rinse and squeeze out excess water. In a bowl combine garlic, ginger, gochugaru, fish sauce, and a pinch of sugar; add the vegetables and mix thoroughly. Let the kimchi sit at room temperature while you prepare the ribs; it will develop flavor in the next 20 minutes.

   Time: PT20M

2. Marinate Korean Ribs

   In a mixing bowl whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and black pepper. Add the short rib strips, toss to coat, and transfer to a zip‑top bag. Seal and refrigerate for at least 30 minutes (or up to overnight for maximum tenderness).

   Time: PT30M

3. Grill the Ribs

   Preheat a grill pan or outdoor grill to medium‑high heat (~400°F). Remove ribs from the bag, shaking off excess liquid. Grill in a single layer, turning once, until nicely charred and cooked through, about 6‑7 minutes per side (total ~15 minutes). Transfer to a cutting board and let rest 5 minutes before slicing thinly.

   Time: PT15M

   Temperature: Medium-high heat (~400°F)

4. Warm Corn Tortillas

   Stack the tortillas and place them on a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted. Keep warm in a clean kitchen towel.

   Time: PT5M

   Temperature: Medium heat

5. Make Cilantro Lime Crema

   In a small bowl whisk together sour cream, lime juice, chopped cilantro, and a pinch of salt until smooth. Adjust seasoning to taste.

   Time: PT5M

6. Assemble Tacos

   Place a few slices of grilled rib on each tortilla, top with a spoonful of quick kimchi, shredded lettuce, and drizzle with cilantro lime crema. Garnish with extra cilantro or lime wedges if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g