I’m a bit of a people pleaser, I don’t know if it’s a blessing or a fault, I guess sometimes both. In this instance it is definitely a good thing, because I enjoy cooking for people that I love. I’ve actually been meaning to make this for quite some time, but my grocery store never has beef ribs (they also don’t have sriracha, time to find a new one I think). Anyhow, I had some friends coming in to town last weekend and new this would be perfect (people pleasing) so I hunted some down, and I am so glad I did. These were reallllly good, and not to mention easy, I love my crockpot. My only complaint is short ribs are pretty expensive and fatty, so I think I will try a chuck roast next time to compare flavor/texture. These are totally worth the extra money and calories though, and the left overs are just as good as the first time you ate them. Enjoy!!
Crockpot Korean Beef Tacos with Cucumber Slaw (Print Me)
Ingredients:
Korean beef:
5 lbs beef short ribs (can also use chuck roast or back ribs)1 cup water
1 bottle (10 oz) low sodium soy sauce
1 cup packed brown sugar
6 cloves minced garlic
4 Tbsp ginger, grated
6 Tbsp rice vinegar
2 Tbsp dark sesame oil
2 Tbsp vegetable or olive oil
2 Tbsp sriracha/garlic chili sauce
Cucumber Slaw:
1 cucumber
Thinly sliced red onion rounds
1/2 tsp salt
2 Tbsp rice vinegar
Crushed red pepper flakes to taste
Pinch sugar
Tacos:
16 small wheat tortillas
Cilantro
Bean sprouts
Sour cream or greek yogurt
Sriracha/garlic chili sauce
Directions:
For the Korean beef start by whisking the water, soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils. Place the ribs in the crockpot and pour the liquid over the ribs. Cook on low for 8 hours.
After starting the ribs, make the cucumber slaw by slicing the cucumber very thinly and sprinkling with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. When ready, shake the additional water from the colander or pat with paper towels.
Transfer to a bowl and toss with red onions, rice vinegar, red pepper flakes, and sugar. Refrigerate until ready to use (leftovers get less and less crunchy as they sit but it can be made ahead, just pour off any accumulated liquid and toss with an additional 1-2 tsp vinegar to taste, if necessary).
When the meat is ready remove about 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring it to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat.
To assemble, serve the shredded meat on warmed tortillas topped with cucumber slaw and additional toppings if you choose, such as cilantro, bean sprouts, sriracha/garlic chili sauce and a dollop of yogurt/sour cream (I mixed a couple of spoonfuls of garlic chili sauce in with some sour cream until I got the flavor I wanted).
Source: Confections of a Foodie Bride
