FreshDirect’s pre-marinated Korean-style short ribs are the ultimate filling for these summer street tacos.
What You’ll Need:
For the gochujang crema:
5 oz nonfat Greek yogurt
1–2 tablespoons gochujang
Half a lime, juiced
1 tablespoon cold water
For the apple slaw:
2 tablespoons rice vinegar
1 lime, juiced
1 tablespoon honey
Salt
1 cucumber, diced
1 green apple, diced
1/2 shallot, diced
Sesame oil
For the tacos:
1½ lb FreshDirect bulgogi beef short ribs
12 corn tortillas
Sesame seeds
What To Do:
Make the crema: Mix the yogurt, 1 tablespoon gochujang, and lime juice until well-combined. Taste and add more gochujang if desired, then add just enough water to give the sauce a loose consistency.
Make the slaw: In a bowl, whisk together the vinegar, lime juice, honey, and a big pinch of salt. Add the cucumber, apple, and shallot and toss to coat all over. Drizzle with sesame oil.
Grill the beef: Clean and oil the grates, then heat your grill to medium high. Place the short ribs directly over the flame and grill until gently charred on the outside, 2-3 minutes per side. Let rest about 5 minutes after removing from grill.
Meanwhile, wrap a stack of tortillas in aluminum foil and place them over indirect heat to warm up, turning the package every now and then.
Chop the cooked short ribs into smaller pieces. Spread a little crema on each tortilla, then divide the beef between each. Top with the slaw and sprinkle with sesame seeds.
About the author
Matthew Mancuso is a multifaceted chef, food writer, photographer, and native New Yorker. Through his social media, he shares his love for storytelling through food. He’s worked in restaurants & food for over 19 years. Having eaten at some of the most renowned restaurants in the world, his palate and experiences have driven him to share his love of food.
A graduate from the Culinary Institute of America, Matt went on to be a protégé in some of New York’s most renowned kitchens including Per Se, Le Bernardin, Corton, and Blue Hill at Stone Barns. After about 10 years in Michelin kitchens and traveling the world staging at restaurants, he now resides in Westchester, NY as a private chef and artist.
