Korean BBQ BeefShort Rib Tacos
6 cloves Garlic, peeled and rough chopped
4 Scallions, chopped
2 inch knob Ginger knob, peeled and roughly chopped
1/2 pear Asian pear, peeled and chopped
1/2 onion Onion, peeled and chopped
1 cup Soy sauce
3/4 cup Fresh Orange juice
1/4 cup Mirin
3 Tbsp Asian sesame oil
2 Tbsp Sugar
2 Tbsp Toasted sesame seeds
1 Tbsp Fish sauce
2 lbs Boneless short ribs
Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.
Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8-inch thick.
Add the short ribs to the marinade and refrigerate for 1 to 2 days.
On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.
Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions (do this at the last minute.)
When ready to cook, start the Z Grill on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.
Drain the meat and pat dry with paper towels.
Grill the meat for 2 to 3 minutes per side, or until cooked through.
Briefly warm the tortillas. Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired. Enjoy!