Masterfully grilled flanken-style short ribs served with a fusion salsa made of chopped kimchi, tomatoes, and onions.
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Whisk together the soy sauce, brown sugar, grated Asian pear, sesame oil, and garlic in a large bowl to create the Galbi marinade.
Submerge the short ribs in the marinade, ensuring every surface is coated, and refrigerate for at least 4 hours, preferably overnight, to tenderize the meat.
Prepare the Kimchi Salsa by combining the chopped kimchi, diced tomatoes, red onion, cilantro, and lime juice in a medium bowl; let it sit for 30 minutes to marry the flavors.
Preheat a charcoal or cast-iron grill to high heat (approximately 450°F) and lightly oil the grates.
Remove the ribs from the marinade and grill for 3-4 minutes per side until deeply caramelized and slightly charred, then rest the meat for 5 minutes.
Using kitchen shears, cut the meat away from the bones and slice into thin, bite-sized strips against the grain.
Flash-grill the corn tortillas for 20 seconds per side until pliable and slightly toasted.
Assemble the tacos by layering the Galbi beef onto the tortillas, topping generously with the Kimchi Salsa, and garnishing with extra cilantro if desired.
