2 lbs Beef Short Ribs
1 bottle Seoul Bulgogi Sauce
⅓ cup of Seoul Radish Kimchi, chopped into small pieces
Toppings of your choosing: cilantro, red onion, Kimchi Hot Sauce, etc.
Limes for serving
In a large resealable bag mix ½ bottle of Bulgogi and short ribs. Marinate for at least 1 hour, up to overnight.
Heat grill to medium-high heat. Grill until slightly charred and cooked through- about 5 minutes. Remove from grill and let rest for 2 minutes. While the meat rests, heat tortillas on grill for about 1 minute.
Use scissors to snip the meat from the bones and to cut the short ribs into small, bite-sized pieces.
Load tortillas with bulgogi marinated short ribs, top with Radish Kimchi and preferred toppings.