Easy Slow Cooker Korean Short Rib Tacos with Cucumber Oriental Slaw


Korean Short Ribs:
5 cloves garlic
1-½ whole inches of ginger, peeled and chopped
¾ cups soy sauce
½ cups plus 3 tbsp brown sugar
6 tablespoons rice vinegar
2 tbsp sesame oil
1 teaspoon red pepper flakes
3 pounds beef short ribs

Cucumber Slaw:
½ whole hot house cucumber
½ whole carrot
1/4 cup lite Oriental sesame dressing
red pepper flakes
cilantro, chopped

4 corn tortillas

oil for frying
2 Tablespoons cilantro for garnish


For the Korean short ribs:

Chop garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.

Place short ribs in slow cooker and pour sauce over ribs. Turn slow cooker on low heat. Cover with a lid and cook for 6-8 hours.

Remove meat from pot, discard bones. Place in the fridge to chill.

Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened.

Once meat is cool, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it.

For the cucumber slaw:

Peel cucumber and chop into matchsticks. Peel carrot and shred.

Mix carrot and cucumber with salad dressing, red pepper flakes and cilantro. Set aside.

Add 1 tbsp oil to a non stick frying pan. Heat until oil is hot and add corn tortillas. Brown on both sides. Keep a close eye on them as they cook very quickly. Drain on a plate lined with paper towels.

Serve meat on a crispy tortilla topped with slaw and additional cilantro.

Recipe adapted from: www.tastykitchen.com