Slow Cooker Korean Beef Taco’s with Cucumber Slaw

Korean-Beef-Taco's2

Looking for a quick, low-maintenance dinner?  If your like me, you have two full time jobs – a parent and then the one that makes you money.  You know, the up and tumble riggers of life that pull you from the house for 10-14 hours a day?

Here is a weeknight dinner idea that will taste like your one of those parents that have hours and hours to slave over the stove and serve your loved ones something delicious from the hearth style stove you have set up over the fire place in your mountain cabin.  What?  That’s not your reality?  Sounded good there for a moment right?

The short rib recipe goes very well just over rice and you can find yourself in Korean BBQ heaven.  However, I love fusion foods.    Korean Beef Taco’s with Cucumber Slaw:

To Serve:

  • 6 inch flour tortillas
  • fresh cilantro to top
  • Sriracha sauce
  • pickled onions (optional)
  • lime wedges
  • sliced radishes
  • sliced jalapeños

Slow Cooker Korean Beef Short Ribs

Serves 3
Prep time 15 minutes
Cook time 3 hours, 15 minutes
Total time 3 hours, 30 minutes
Allergy Soy
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
Region Asian
Website Food Network

Ingredients

  • 7 Lbs short ribs
  • 1 1/2 Cups soy sauce (low sodium)
  • 1 1/3 Cups brown sugar (packed)
  • 10 Cloves garlic
  • 3 " ginger (piece, peeled)
  • 6 Tablespoons rice vinegar
  • 2 Tablespoons dark sesame oil
  • 2 Teaspoons red pepper flakes (crushed)

Directions

Step 1
In your food processor bowl or blender pulse the garlic & ginger until it is finely chopped.
Step 2
Add your short ribs to the slow-cooker.
Step 3
In a medium bowl, whisk together all the other ingredients for the cooking liquid with the garlic ginger mixture. Pour over the ribs.
Step 4
Set the slow cooker to low and cook for 8-10 hours.
Step 5
When ready to serve, remove the bones from the ribs and shred into bite size pieces.
Step 6
Using a spoon, skim the fat off the top of the cooking liquid. Take the de-fatted cooking liquid and place into a small-medium sauce pan and simmer over medium-low heat until the sauce is reduced by 1/4. Pour this liquid over the shredded meat and serve.

Cucumber Slaw Recipe

Serves 3
Prep time 10 minutes
Dietary Vegetarian
Meal type Salad, Side Dish
Misc Serve Cold
Occasion Barbecue, Casual Party
Website Cooks

Ingredients

  • 1 cucumber (hot house)
  • 4 Teaspoons rice vinegar
  • 1 teaspoon sugar
  • 2 Pinches kosher salt
  • red pepper flakes (crushed, to taste)

Note

The recipe calls for a hot house cucumber. However, if you cannot find one - you can use a regular cucumber, just remove the seeds with a spoon. This will keep the water content down and you can get the same results as the recipe perscribes.

Directions

Step 1
Slice the cucumbers on a mandoline (v-slicer) if you have one. If not - use a chef's knife and cut into paper thin slices.
Step 2
In a medium bowl, whisk together the vinegar, sugar, salt and red pepper flakes. Add the cucumber slices, and toss to completely coat.
Step 3
Cover and refrigerate until ready to use.

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