L.A. Korean Short Rib Tacos

• 1/2 cup soy sauce
• 1/4 cup honey
• 3 tablespoons toasted sesame oil
• 2 tablespoons mirin
• 1 medium pear (about 4 oz.), peeled and grated
• 4 garlic cloves, minced
• 1 teaspoon grated peeled fresh ginger
• 3/4 teaspoon black pepper, divided
• 3 pounds Korean-style, bone-in beef short ribs, flanken cut (thinly, across the bone)
• 1/2 teaspoon kosher salt
• 4 cups sliced napa cabbage (about 12 oz.)
• 1 cup drained jarred kimchi cabbage, plus 3 Tbsp. kimchi juice from jar
• 1 cup loosely packed cilantro leaves
• 1/4 cup sliced scallions (about 2 scallions)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 teaspoon kosher salt
• 16 (6-in.) yellow corn tortillas, warmed

1. Prepare the short ribs: Whisk together soy sauce, honey, sesame oil, mirin, pear, garlic, ginger, and 1/2 teaspoon of the pepper until well blended. Place ribs in a large zip-top plastic freezer bag; pour soy sauce mixture over ribs. Seal bag, and turn to coat. Chill 8 hours or overnight.
2. Preheat grill to high (450u0b0F to 550u0b0F). Prepare the kimchi slaw: Stir together all kimchi slaw ingredients in a medium bowl. Let stand 10 minutes.
3. Drain ribs; discard marinade. Sprinkle ribs with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place ribs on oiled grates, and grill, uncovered, until browned and cooked to medium-rare, 3 to 4 minutes per side. Remove bones and fat, and cut meat into 1-inch pieces. Place about 1 ounce meat on each warm tortilla. Top with 1/2 cup kimchi slaw.

soy sauce, honey, sesame oil, mirin, pear, garlic, fresh ginger, black pepper, short ribs, kosher salt, cabbage, cabbage, cilantro, scallions, extravirgin olive oil, lime juice, kosher salt, corn tortillas

Taken from www.myrecipes.com/recipe/la-korean-short-rib-tacos (may not work)