Korean-style tacos made with tender beef short ribs. The perfect blend of sweet and heat.
- 4 LB RAIKES BEEF SHORT RIBS
- 1 BOSC PEAR (OR ASIAN PEAR IF YOU CAN FIND)
- HALF WHITE ONION, DICED
- 1 1/4 C SOY SAUCE
- 2 TBSP SUGAR
- 1 C CITRUS SODA
- 1 TBSP GINGER PASTE (OR FRESH GRATED)
- 1/4 C SESAME OIL
- 3 CLOVES GARLIC, MINCED
- 3 TBSP SESAME OIL
- 1/2 CUP FRESH LEMON JUICE
- 4 TBSP SOY SAUCE
- 1 1/2 TBSP CHILI GARLIC SAUCE
- 1 TSP SUGAR
- 1 TSP SALT (TO TASTE)
Mix all ingredients, pear through minced garlic, in a glass measuring cup or bowl. Place short ribs in a glass baking dish or Ziploc bag and pour marinade mixture over. Cover if using a baking dish. Recommend refrigerating over night to allow flavors to absorb into the meat.
Set Instant Pot to the stew/meat program mode and add the short ribs, including the marinade. Seal lid and set timer for 60 minutes on high pressure.
Let pressure release naturally. Shred the short ribs and serve with warm corn tortillas, sauce, shredded cabbage or kimichi (for an extra punch of flavor). We like a squeeze of lime wedge too. Enjoy!
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