Bulgogi Shortrib Tacos

Serves 4


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.

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