This week brings us some world cuisine handheld meals. Now, when I say handheld, I don't mean mess free! These glorious meals require napkins and might best be enjoyed outdoors, but I cannot think of a better time of the year to be eating al fresco. So dig in and embrace the delicious messiness of it all!
Korean ribs meet Mexican street tacos this time around for a meal made in heaven … e.g. your kitchen! A super flavorful marinade gets to do most of the work as you let your ribs chill overnight with this flavor blanket. Then a quick broiling to cook them to your liking and the most effort is spent taking them off the bones. The ribs become the star of these street tacos that you will reach for again and again once you realize how easy beef short ribs can be and how absolutely inspiring they are as the star of your next batch of tacos.
All manner of Asian and Mexican sides work with these tacos, but I opted for a gochujang fried rice with roasted hatch chiles, chopped baby bok choy, and sliced green onions. After all, if you are in the mood for fusion food, you might as well lean all in. Enjoy!
Korean Short Rib Tacos
- 2 tablespoon gochujang
- 2 tablespoon honey or hot honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 lb. beef short ribs
- Street taco style white corn tortillas - allow for 2 tortillas per taco
- Coarsely chopped cilantro
- Thinly sliced radish
- Sliced red onion
Add the first 6 ingredients (gochujang through sesame oil) for the marinade to a glass lidded container and mix well; add the ribs, massage in the marinade and set aside for at least 4 hours or overnight.
Preheat the broiler with the oven rack 3 inches from the heat; broil the ribs until browned and the ribs reach desired degree of doneness, 2 to 3 minutes per side for medium-well./p>
Remove the meat from the bones and cut into bite-sized pieces. Toss with the reserved marinade. Serve the meat on street taco shells alongside coarsely chopped cilantro, thinly sliced radish, and sliced red onion.
- Yields: 4 servings
- Preparation Time: 20 minutes plus marinating time