Photo: Greg Dupree; Food Styling: Torie Cox: Prop Styling: Mindi Shapiro Levine
Active Time
40 Mins
Total Time
9 Hours
Yield
Serves 8

How to Make It

Step 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.

Step 2

Preheat grill to high (450°F to 550°F). Prepare the kimchi slaw: Stir together all kimchi slaw ingredients in a medium bowl. Let stand 10 minutes.

Step 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.

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