Let’s start with the ribs. They’re simmered in a sweet umami sauce made from tenderizing fruit (kiwi and pear) plus ginger, garlic, scallions, and coconut aminos. The meat is scooped onto a small tortilla and topped with refreshing daikon radish and carrot slaw. It only takes a few bites to devour these Korean tacos, and you’ll definitely want more than one, so put several on your plate.
About the tortillas…you’ve got three choices: you can sneak in a corn tortilla, make Primal tortillas, or make cassava flour tortillas (* pictured in photos). Want to skip the tortillas? That’s great, too. The short ribs and slaw also make a delicious salad.
P.S. Korean gochujang mixed with Primal Mayo makes a delicious, spicy sauce for Korean tacos.
Time in the Kitchen: 30 minutes hands-on cooking, plus 2.5 hours to soak and cook the ribs
Servings: 4 to 6
Ingredients
Korean Short Ribs
- 3 pounds short ribs (1.4 kg)
- 6 scallions, chopped
- 2-inch/5 cm piece ginger root, peeled and thinly sliced
- 2 garlic cloves, peeled and smashed
- 1 kiwi, peeled and chopped
- 1/2 an Asian pear, cored and peeled
- 1/3 cup coconut aminos (80 ml)
- 1/2 teaspoon kosher salt (2.5 ml)
Slaw
- 1/4 head Napa cabbage, shredded
- 1/2 a daikon radish, grated (about 1 cup/100g)
- 2 small carrots, grated
- 2 jalapenos or other hot peppers, chopped or thinly sliced
- 1 tablespoon lime juice (15 ml)
- 2 tablespoons extra virgin olive oil or avocado oil (30 ml)
- 1/4 teaspoon kosher salt (1.2 ml)
Instructions
Put the short ribs into a bowl of cold water. Soak 30 minutes. Drain the ribs and rinse under running water.
In a food processor, puree scallions, ginger, garlic, kiwi, pear and coconut aminos.
Scrape the purée into a heavy-bottomed, wide pot or Dutch oven with a cover. Add the salt and 3 cups water, and put the pot over high heat. Bring to a boil, then add the ribs to the pot and lower the heat to a simmer. Cover the pot.
Simmer about 2 hours. The meat should easily fall apart with a fork when done. When the meat is cool enough to touch (or it can be made one day ahead), shred or thinly slice the meat from the bones.
While the meat cooks, toss the Napa cabbage, daikon radish, shredded carrots, and jalapenos in a large bowl. In a small bowl, whisk together the lime juice, oil and salt. Pour over the slaw. Add more salt to taste. Set aside in the refrigerator.
Right before serving, heat a little oil in a skillet and fry the meat briefly to crisp up the edges.
Serve the shredded meat and slaw on tortillas, or in a bowl as salad.
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