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Korean Kalbi Taco

Korean Kalbi Taco


  • 3 pounds beef short ribs or Korean Kalbi (about 11-12 pieces)
  • 1/2 Romaine lettuce, thinly shredded
  • 1/2 red onion, diced
  • 1 tomato, seeded and diced
  • 1 cup chopped cilantro
  • 18 small flour or corn tortilla
  • 1-2 lemons, thinly sliced for garnishing

Marinade for Kalbi:

  • 1 Asian pear
  • 1/2 a white or yellow onion
  • 1 1/4 cups soy sauce
  • 2 tablespoons sugar
  • 1 cup citrus soda
  • 1 tablespoon freshly grated ginger
  • 1/4 cup sesame oil
  • 3 cloves garlic, minced
  • 2 tablespoons sesame seeds


  • 3 tablespoons sesame oil
  • 1/2 cup lemon juice
  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons Gochugaru (Korean chili powder)
  • 3 tablespoons toasted sesame seeds
  • 1 teaspoon sugar
  • Salt to taste


  1. Marinade the beef short ribs with the Marinade for at least 30 minutes, overnight is best.
  2. Prepare the ingredients for the Sauce and mix well. Refrigerate until use. Prepare the Romaine lettuce, red onion, tomato and cilantro in separate bowls.
  3. Wrap the tortilla in aluminum foil and warm them in the oven at the lowest setting for a few minutes. Toss the shredded Romaine lettuce with 1/2 of the sauce. Save the remaining sauce for the tacos.
  4. Grill the marinated beef short ribs, each side for 3-4 minutes. When all the ribs are done, cut the meat into 1/2 inch cubes.
  5. Place the beef short-rib cubes on the tortilla. Add some seasoned lettuce. Top it with the diced red onion, tomato and cilantro. Drizzle some sauce on top, garnish with a sliced lemon and serve.