For galbi (BBQ short ribs):
3 pounds beef short ribs (flanken cut)
1/2 cup soy sauce
1 cup water
1/4 cup sugar
2 tablespoons honey (or use more sugar)
1/4 cup rice wine (or mirin)
2 tablespoons sesame oil
1/4 cup (about 1/4 of a large) Korean/Asian pear grated
1/4 cup (about 1/4 of large) onion grated
3 scallions thinly sliced (optional)
2 tablespoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon black pepper
1/2 cup diced kimchi
1/2 cup diced cucumber
1/2 cup diced onion
1/2 cup diced red cabbage
1/2 cup diced Korean/Asian pear
1/2 teaspoon minced garlic
2 tablespoons chopped cilantro (more for garnish)
juice from 1 lime (about 1-1/2 to 2 tablespoons)
salt (about 1/4 teaspoon) and pepper to taste
1 tablespoon gochujang (Korean red chili pepper paste)
1 tablespoon Tabasco sauce (or your favorite hot sauce)
1 teaspoon soy sauce
1 teaspoon sugar (or to taste)
1 tablespoon ginger ale (you can use other soda or water instead)
10 – 12 4-inch corn tortillas
Mix all marinade ingredients well. Rinse the meat to wash off bone dust. Pound the meat slightly with a meat tenderizer. Marinate the meat for at least 6 hours or longer (overnight for best results). For making tacos, grill the meat turning only once, 2 – 3 minutes on each side, until nicely caramelized, and then cut into small pieces. Or, cut the marinated meat into small pieces first and grill in a pan.
In a large bowl, toss all the salsa ingredients well.
In a small bowl, whisk together all the sauce ingredients until the sugar is dissolved and the sauce is smooth.
Heat the tortillas in a skillet over medium heat, about 30 seconds each side.
To assemble, place the meat on a tortilla and top with a spoonful of kimchi salsa and cilantro. Serve with the sauce on the side.