Twelve to fifteen 6 inch yellow corn tortillas or flour tortillas
Sriracha, for serving
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1½inch pieces. Place in a large bowl or in a plastic resealable bag.
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
Korean Style Slaw
Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
Slowly whisk in the olive oil.
Place the dressing in the fridge until ready to use.
Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.