Korean BBQ Short Rib Tacos

1.In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes to create the marinade.

2.Add the short ribs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3.Preheat your grill or grill pan to medium-high heat. Remove the short ribs from the marinade, allowing excess marinade to drip off.

4.Grill the short ribs for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and have a nice char. Let them rest for 5 minutes before slicing.

5.While the short ribs are resting, prepare the kimchi slaw by combining chopped kimchi, shredded cabbage, grated carrots, and chopped cilantro in a bowl. Toss well to combine.

6.In a separate small bowl, mix together mayonnaise, gochujang, lime juice, and a pinch of salt to create the spicy mayo.

7.Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.

8.To assemble the tacos, slice the grilled short ribs against the grain into thin strips. Place a few strips on each tortilla, top with kimchi slaw, and drizzle with gochujang mayo. Garnish with additional cilantro if desired.