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This recipe is so easy, because you can make it in your slow cooker.
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You could also braise this in your oven if you would like.
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But who doesnt love a slow cooker, right?
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Start by adding the water, beef short ribs, sport peppers, and kimchi into your slow cooker.
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Give a gentle stir, then cover, and cook on low for 8 hours.
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When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter.
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Your goal here is to remove all of the bones.
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As you can see in my photo on the related link, there are plenty of bones to remove.
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Once the bones are removed, trim any excess fat, then chop the beef ribs.
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Once chopped, add the beef back into the kimchi mixture, and give a good stir.
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Heat a skillet on medium heat.
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In another skillet, lightly toast the flour tortillas one at a time, just until they get a bit of char.
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Then place them on a plate and cover them to keep warm.
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Into the other skillet, add some of the beef mixture, and get a nice sear on the beef.
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Then place the beef mixture into tortillas and top with the shallots and jalapeno.
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Dig in.
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The flavors will blow you away.
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Not overly spicy, and you get this great, almost sweet flavor from the kimchi.
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No one would ever know there was kimchi in this dish.
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It really mellows out in the cooking process.
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These tacos might be one of my favorites now, and if you know me, I love tacos.
