Korean Bbq Short Rib Tacos – Memphis Wood Fire Grills

Ingredients

• 3 – 3 ½ lb Korean cut short ribs, 16 pieces
• 1 C soy sauce
• ½ C mirin (Japanese wine) or sweet sherry
• ½ C rice wine vinegar
• ½ C dark brown sugar, tightly packed
• 2 tsp sesame oil
• 2 Tbsp garlic, finely minced
• 2 tsp fresh ginger, peeled and grated
• ½ tsp cumin
• 1 Tbsp Sriracha sauce, more if you like heat, less if you don’t
• 12 corn tortillas, 6” diameter
• For the Korean-Style Slaw:
• 1 ½ C Napa (or regular) cabbage, shredded
• ½ C red cabbage, shredded
• ½ C carrot, grated
• ½ C chopped fresh cilantro
• 3 scallions, thin diagonal slices
• 1 lime, juiced
• ½ C soy sauce
• 1 Tbsp mirin or sherry
• 1 Tbsp olive oil