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