Korean BBQ Short Rib Tacos

Instructions

1. Step 1: Preheat oven to 300°F (150°C).
2. Step 2: In a large Dutch oven, whisk together Gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, and chili flakes.
3. Step 3: Add short ribs to the Dutch oven and coat with the BBQ sauce.
4. Step 4: Cover the pot and transfer to the preheated oven. Braise for 2 1/2 hours, or until the meat is tender and falling off the bone.
5. Step 5: While the short ribs are cooking, prepare the taco toppings. Chop the green onions, toast the sesame seeds, and slice the cucumber.
6. Step 6: Once the short ribs are done, remove the pot from the oven and let it cool slightly. Shred the meat with two forks and stir to coat with the BBQ sauce.
7. Step 7: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Step 8: Assemble the tacos by spooning the short rib meat onto a tortilla, followed by a spoonful of pickled carrots, a sprinkle of green onions and sesame seeds, and a slice of cucumber. Serve with Sriracha on the side.