Korean-Style Beef Short Rib Tacos with Peppery Arugula Microgreens

Korean-Style Beef Short Rib Tacos with Peppery Arugula Microgreens

Author: Allie, Hamama Happiness Manager 

Prep Time: 30 minutes 

Cook Time: 4-6 hours (Crock Pot), 35 minutes (Instant Pot) 

Makes: 6 servings

Everyone loves a good classic taco, am I right!? Sometimes you gotta mix up the flavors to keep them exciting though. These Korean-style shredded short rib tacos with all of the yummy sauces and toppings are the perfect way to change up your taco Tuesday. Trust me, you will love them! 

*Tip: Reheat any leftover meat and place on a bed of fresh romaine lettuce, add all the fixin’s and a squeeze of fresh lime to make a mouth-watering taco salad for round 2! (I used romaine lettuce, leftover shredded cabbage, sliced radish, pickled red onions, cilantro, tomatoes, avocado, bell pepper, and any leftover sauces and fresh lime) :D


  • 3 pounds boneless short ribs (Can sub ~2 pounds flank steak)
  • ¾ cup low sodium soy sauce/tamari/aminos
  • ¼ cup rice vinegar
  • ¼ cup honey
  • ¼ cup brown sugar
  • 2 tsp sesame oil
  • 2 tbsp red curry paste
  • 1 ½ inches fresh ginger, peeled
  • 4-5 cloves garlic, peeled
  • 2 tsp umami seasoning
  • ¼ cup pomegranate juice (optional)  
  • 10-12 corn tortillas, heated or slightly charred
  • Avocado, for serving
  • Pickled red onions, for serving
  • Extra cilantro, for serving
  • Peppery Arugula Microgreens, for serving

Radish Slaw:

  • 3 cups shredded green and/or red cabbage
  • ½ cup carrot shreds 
  • 1 cup fresh cilantro, chopped
  • ¼ cup green onions, sliced 
  • 4-6 radishes, thinly sliced 
  • 1 jalapeno pepper, seeded & sliced (optional) 
  • ¼ cup lime juice
  • 2 tbsp low sodium soy sauce/tamari/aminos 
  • 2 tbsp rice vinegar
  • Pinch of salt to taste, if needed

Creamy Red Chili Sauce:

  • ½ cup mayo
  • 1-2 tbsp red curry paste
  • ½ tsp Sriracha for heat, or to taste
  • 2 teaspoons low sodium soy sauce/tamari/aminos
  • juice from ½ a lime

Sesame Salsa:

  • 1 ½ cups prepared salsa verde
  • 1-2 tablespoons red curry paste
  • 1 tbsp soy sauce/tamari/aminos
  • 2 tbsp sesame seeds


1. In a blender or food processor, add the soy sauce, rice vinegar, honey, brown sugar, sesame oil, red curry paste, ginger, garlic, umami seasoning and pomegranate juice. Blend until smooth, pour it into your crockpot, then add in ½ cup water. Add the meat that you are using, then cover and cook on low for 6-8 hours or on high for 3-4 hours. If you are using an Instant Pot, cook on high pressure for 25 minutes. If you’d like to use the oven, preheat to 325 degrees, pour the blended sauce into a large dutch oven, add ½ cup water and the meat, cover and roast in the oven for 2 ½ to 3 hours or until the meat is tender and easy to shred.

2. Turn your broiler on to high. Transfer the meat from the sauce to a baking sheet and lightly shred. Add ½ cup of the cooking liquid. Broil for a few minutes until the meat slightly caramelizes.

3. To make the radish slaw, mix the cabbage, carrots, cilantro, green onions, jalapeno, radish, lime juice, soy sauce, and rice vinegar in a bowl.

4. To make the creamy red chili sauce, whisk the ingredients together in a small bowl.

5. To make the sesame salsa, mix the ingredients together in a small bowl.

6. Heat your tortillas on a grill pan or pan on the stove until warmed and slightly charred. Transfer to a small plate and cover with a towel.

7. On each warmed tortilla, pile on the meat, slaw, pickled red onion and avocado.

8. Garnish with the 2 sauces, more sesame seeds, cilantro, and Peppery Arugula Microgreens.


Make this recipe today!

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