Crockpot Korean Short Rib Tacos Recipe 435

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KOREAN SHORT RIB TACOS



Korean Short Rib Tacos image

Provided by Jet Tila

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 24

4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks
Kosher salt and cracked black pepper
1/2 cup (100 g) all-purpose flour, for dredging
1/4 cup (50 g) butter
2 tablespoons vegetable oil, such as canola or grapeseed
2 shallots, unpeeled, large dice
1 carrot, large dice
1 celery rib, large dice
One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot
4 cups (946 ml) beef broth
2 bay leaves
2 sprigs flat-leaf parsley
2 sprigs fresh thyme
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons gochujang
2 teaspoons sesame oil
12 small corn tortillas
1 tablespoon vegetable oil
2 pounds Brussels sprouts, thinly sliced
1/2 yellow onion, chopped
Kosher salt and cracked black pepper
Shredded short rib, from above
2 limes, cut into wedges, for garnish

Steps:

  • For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
  • Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
  • Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
  • For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
  • To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
  • Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.

CROCKPOT KOREAN SHORT RIB TACOS RECIPE - (4.3/5)



Crockpot Korean Short Rib Tacos Recipe - (4.3/5) image

Provided by AzWench

Number Of Ingredients 19

FOR THE KOREAN SHORT RIBS:
5 cloves Garlic
1-1/2 whole Inches Of Ginger, Peeled
3/4 cups Soy Sauce
1/2 cups Plus 3 Tablespoons Brown Sugar
6 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1 teaspoon Red Pepper Flakes
3 pounds Beef Short Ribs
FOR THE CUCUMBER SLAW:
1/2 whole Hot House Cucumber
1/2 whole Carrot
4 teaspoons Rice Vinegar
1 teaspoon Sugar
2 pinches Salt
1 pinch Red Pepper Flakes
FOR SERVING:
4 whole Tortillas
2 Tablespoons Cilantro For Garnish

Steps:

  • For the Korean short ribs: In a mini food processor, blend garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Place short ribs in crockpot and pour sauce over ribs. Turn crock pot 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 to touch. Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened. Once meat is cool to touch, 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 rice vinegar, sugar, salt and red pepper flakes. Serve meat on a warm tortilla topped with slaw and cilantro.

KOREAN STYLE SHORT RIBS (CROCK POT)



Korean Style Short Ribs (Crock Pot) image

I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

Provided by barefootmommawv

Categories     Meat

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Steps:

  • Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
  • Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
  • Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
  • Serve over cooked rice.

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