Crockpot Korean Beef Tacos With Cucumber Slaw Recipes

CROCKPOT KOREAN BEEF TACOS WITH CUCUMBER SLAW

Steps:

• For Cucumber Slaw:.
• Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better).
• For the Korean Beef:.
• Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce.
• For the tacos:.
• Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.

KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW

Steps:

• For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
• For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
• Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
• For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
• Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
• Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
• Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.