Korean braised short rib tacos with kimchi-sesame salsa from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 151) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • rmardel on December 11, 2025

    Outstanding! Full of complex flavors and textures. Note this makes 8 small tacos and will not feed my family as written. The accompanying salsa is fabulous and it would enhance many dishes. The combination of cabbage and asian pear, although uninspiring on its own, works beautifully with the other flavors in the tacos.

  • bernalgirl on November 14, 2025

    This is an outstanding dish, full of flavor and texture in the best possible way. Note that the beef short rib recipe makes exactly enough for 4 moderate eaters. There’s enough liquid in the recipe to double or even triple the meat to have leftovers or enough to freeze. I added a very heaping teaspoon gochugaru, and rather than assembling in the kitchen, I tossed the Napa cabbage with chopped cilantro, scallions, and a light sesame-gochujang vinaigrette and let everyone assemble the tacos themselves. The accompanying sesame kimchi salsa would be good on cardboard.

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