- 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
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