Short ribs are pure GOLD in these Korean tacos!! Taco night will never be the same again.
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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Korean Short Rib Tacos
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 3 hr 10 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Braised Short Ribs:
4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks
Kosher salt and cracked black pepper
1/2 cup (100 g) all-purpose flour, for dredging
1/4 cup (50 g) butter
2 tablespoons vegetable oil, such as canola or grapeseed
2 shallots, unpeeled, large dice
1 carrot, large dice
1 celery rib, large dice
One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot
4 cups (946 ml) beef broth
2 bay leaves
2 sprigs flat-leaf parsley
2 sprigs fresh thyme
Korean Taco Sauce:
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons gochujang
2 teaspoons sesame oil
Assembly:
12 small corn tortillas
1 tablespoon vegetable oil
2 pounds Brussels sprouts, thinly sliced
1/2 yellow onion, chopped
Kosher salt and cracked black pepper
Shredded short rib, from above
2 limes, cut into wedges, for garnish
Directions
For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.
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How to Make Korean Short Rib Tacos with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
https://youtu.be/nAQuc28I8G8
I made these tacos tonight They were the greatest thing I ever made They were bomb diggity if you want to make them pretty easy to make just a little time-consuming little patience but they are very very good
I went pickled red onion and skipped the wine, bc thats what i had on hand
It was fine til you used wine.
What kind of short ribs are the best for this dish?
I love LA, but….
South Florida is pretty hot.
you shouldn't eat brussel sprouts
Roy choi should really be mentioned here.
Hello, I am a belgian vietnamese chef and with my korean friend, we are wondering if you think if there is a better combinaison with the beef and the sauce?
Perfect, except for the tortillas.
san choi bow have you ever done this one
You rock, Jet!
I just want to say I have watched lots of cooking videos. Cooking has been a passion of mine for many years. I don't do it professionally. His videos are perfect they're to the point, with plenty of explaining, plenty of detail. I feel like his videos are for people who are already interested and enjoy cooking. I just watched a lot of his videos tonight. I will say you will learn a lot of small tips that are huge when it comes to cooking.
I don't have those ingredients ☹
I wonder if the market in the beginning is his family owned market hmmm
They Sure Look Amazing and Look Very Good. I'm Sure Going to Try This Recipe.
Chef Jet is one of Food Network’s BEST chefs! He’s knowledgeable, kind and a very talented educator for all desiring to learn
This man is so handsome and a talented chef
More videos Chef!
i cant wait to cook this! way to go jet tila represent thai !!!
Jet is the man! My mouth is watering like a dog……….Hehe
Hey just letting you know I’m taking a crack at this one ty sir all love cheers
Do you have to use a short rib versus a pieces of steak?
An professional foodies: I don't consume alcohol at all. Any suggestions on what to use to substitute the wine in this recipe?
no cilantro?
those look fantastic!