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