KOREAN-STYLE KOGI TACOS

WITH GOCHUJANG AIOLI

prep

4 hrs

cook

3 hrs

feeds

4

In my opinion braised short rib, shredded on a taco is heavenly. Changing up flavors and adding different ingredients is the key to a showstopper. The Korean flair in this marinade provides the foundations to that philosophy, and if you follow up with the cucumber salad, and aioli it finishes it all off. You’re going to be a rock star at your dinner!

Ingredients

2.5 pounds boneless short ribs

½ cup brown sugar

2 ½ cup soy sauce

½ cup mirin (japanese rice wine)

1 onion, cut into 1 inch cubes

12 cloves of garlic

1.5 inch piece of ginger, peeled and sliced 

5 whole star anise

4 bay leaves

2 tablespoons sesame oil

5 green onions, roughly chopped

1 ½ tablespoons gochugaru (red korean hot pepper powder, same as used for kimchi)

1 tablespoons gochujang paste (korean fermented red chili paste) 

Chicken stock/ broth or water

1 cup mayonnaise

½ a lime juiced

½ teaspoon fish sauce

1 teaspoon oyster sauce

2 tablespoons Gochujang sauce

1 tablespoons Gochujang paste

Salt to taste

For the tacos:

2.5 pounds boneless short ribs

½ cup brown sugar

2 ½ cup soy sauce

½ cup mirin (japanese rice wine)

1 onion, cut into 1 inch cubes

12 cloves of garlic

1.5 inch piece of ginger, peeled and sliced 

5 whole star anise

4 bay leaves

2 tablespoons sesame oil

5 green onions, roughly chopped

1 ½ tablespoons gochugaru (red korean hot pepper powder, same as used for kimchi)

1 tablespoons gochujang paste (korean fermented red chili paste) 

Chicken stock/ broth or water. 

For the Gochujang Aioli

1 cup mayonnaise

½ a lime juiced

½ teaspoon fish sauce

1 teaspoon oyster sauce

2 tablespoons Gochujang sauce

1 tablespoons Gochujang paste

Salt to taste

Instructions

Tacos

Step 1

Cut the short ribs into manageable pieces (roughly 2 inches by 2 inches.)

Step 2

Add all the ingredients to a bowl, except the stock/water.

Step 3

Evenly rub the ribs down with the paste, spices, and other herbs. Allow them to marinate for 4 hours or overnight.

Step 4

Preheat your smoker to 300ºF.

Step 5

Transfer the ribs and all the spices into a dutch oven braising dish, make sure it has a tight fitting lid. Be sure to scrape any spice residue or liquid into the cast iron with the ribs.

Step 6

Add enough chicken stock to the braising pan so that ⅓ of the ribs are left uncovered.

Step 7

Place in pellet grill and smoke for 2.5-3 hours (or until the beef is soft and shred-able.)

Gochujang Aioli

Step 1

Whisk all the ingredients together in a small mixing bowl.

Serve

Slather on your Korean tacos and serve.