Crockpot Korean Short Rib Tacos Recipe

Name: Crockpot Korean Short Rib Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cloves Garlic; 1- 1/2 whole Inches Of Ginger, Peeled; 3/4 cups Soy Sauce; 1/2 cups Plus 3 Tablespoons Brown Sugar; 6 Tablespoons Rice Vinegar; 2 Tablespoons Sesame Oil; 1 teaspoon Red Pepper Flakes; 3 pounds Beef Short Ribs; 1/2 whole Hot House Cucumber; 1/2 whole Carrot; 4 teaspoons Rice Vinegar; 1 teaspoon Sugar; 2 pinches Salt; 1 pinch Red Pepper Flakes; 4 whole Tortillas; 2 Tablespoons Cilantro For Garnish

Servings: persons

5 cloves Garlic
1- 1/2 whole Inches Of Ginger, Peeled
3/4 cups Soy Sauce
1/2 cups Plus 3 Tablespoons Brown Sugar
6 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1 teaspoon Red Pepper Flakes
3 pounds Beef Short Ribs
1/2 whole Hot House Cucumber
1/2 whole Carrot
4 teaspoons Rice Vinegar
1 teaspoon Sugar
2 pinches Salt
1 pinch Red Pepper Flakes
4 whole Tortillas
2 Tablespoons Cilantro For Garnish

1
For the Korean short ribs:
2
In a mini food processor, blend garlic and ginger until minced.
3
Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
4
Place short ribs in crockpot and pour sauce over ribs.
5
Turn crock pot on low heat.
6
Cover with a lid and cook for 6-8 hours.
7
Remove meat from pot, discard bones.
8
Place in the fridge to chill to touch.
9
Meanwhile, skim fat off the top of the sauce.
10
Place in a sauce pan and simmer until thickened.
11
Once meat is cool to touch, pull apart with your fingers.
12
Pour about 1/2 cup of the sauce back into the meat.
13
You may serve the extra sauce on the side or discard it.
14
For the cucumber slaw:
15
Peel cucumber and chop into matchsticks.
16
Peel carrot and shred.
17
Mix carrot and cucumber with rice vinegar, sugar, salt and red pepper flakes.
18
Serve meat on a warm tortilla topped with slaw and cilantro.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cloves Garlic, 1- 1/2 whole Inches Of Ginger, Peeled, 3/4 cups Soy Sauce, 1/2 cups Plus 3 Tablespoons Brown Sugar, and more.

Yes, Crockpot Korean Short Rib Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Korean Short Rib Tacos

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