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Recipe by Samantha Tehrani

Slow Cooker Korean-Inspired Short Rib Tacos

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten
4 Hours
Diets

No Diets specified

Korean tacos are very popular in Los Angeles and throughout the country. I love this recipe for a delicious weeknight dinner after a long day in the office. I set my slow cooker to cook the short ribs while I’m at work, and the toppings come together in less than 10 minutes after I walk through the door.

Ingredients

Slow Cooker Korean-Inspired Short Rib Tacos

  • 1 and 1/2 pounds boneless short ribs

  • 1 onion, sliced

  • 1/4 cup water

  • 1 cup teriyaki marinade

  • corn tortillas, for serving

  • shredded red cabbage, for serving

  • shredded carrots, for serving

  • scallions, diced, for serving

  • 1 pear, diced, for serving

  • chopped fresh cilantro, for serving

  • lime wedges, for serving

  • Glicks Soy Sauce, for serving

  • sriracha sauce, for serving (optional)

Directions

Prepare the Korean-Inspired Short Rib Tacos

1.

Lay the short ribs in the slow cooker, fat-side up. Add the sliced onions and water. Cover the short ribs with the teriyaki marinade. Cover and cook on high for three to four hours or on low for seven to eight hours. Using two forks, shred the meat in the slow cooker, then stir it into the sauce and onions.

2.

To assemble the tacos, place the meat and onions in a tortilla. Top with red cabbage, shredded carrots, scallions, pear, cilantro, additional juice from the meat, a squeeze of fresh lime juice, soy sauce, and sriracha (if using).

Tips:

If you don’t mind the extra step, you can char the tortillas before servings by placing each tortilla over an open flame on the stovetop until the edges start to blister.

Credits

Recipe excerpted with permission from Quick Prep Kosher Cookbook (Rockridge Press, 2022).

Slow Cooker Korean-Inspired Short Rib Tacos

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