Slow Cooker Korean Rib Tacos Recipes
SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS
This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!
Provided by jasminsheree
Categories World Cuisine Recipes Asian Korean
Time 8h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g
KOREAN SHORT RIB TACOS
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.
KOREAN STYLE SHORT RIBS (CROCK POT)
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
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.
SLOW COOKER KOREAN RIB TACOS
My slow cooker version of Korean tacos made with spare ribs, a recent trendy dish. The meat is sweet and savory! A perfect combination of Korean and Mexican tastes. Serve meat on slightly grilled flour tortillas or hard taco shells. Top with sour cream, salsa (a simple or fresh red works best), shredded cabbage, kimchee-flavored bean sprouts (drained), and lime juice to taste.
Provided by Laurencooks
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h45m
Yield 6
Number Of Ingredients 12
Steps:
- Combine soy sauce, water, sugar, vinegar, green onions, white onion, sesame oil, red chile pepper, sesame seeds, garlic, and black pepper in a large bowl. Stir marinade well to ensure sugar is completely dissolved.
- Soak ribs in the marinade for at least 1 hour to overnight.
- Transfer ribs and marinade to a slow cooker; cook on High for 3 to 4 hours. Reduce heat to Low and cook 30 minutes more.
- Transfer ribs to a cutting board and discard marinade. Cut meat from the bones with a sharp knife.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 39.7 g, Cholesterol 59.9 mg, Fat 21.1 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 2454.4 mg, Sugar 34.5 g
CROCKPOT KOREAN SHORT RIB TACOS RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 19
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.
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- Melt butter in 12-inch skillet over medium-high heat. Sear meat on all sides, 10 minutes or until deep golden brown and crust begins to form. Place beef and pan drippings into 5- to 6- quart slow cooker. Add green onions.
- Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.
- Remove beef from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 2 cups juice to slow cooker, discarding fat and remaining juice.
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2.7/5 (423)Total Time 8 hrs 25 minsServings 6Calories 883 per serving
- Make the Slow-Cooker Short Ribs: Season the short ribs with salt and pepper. In a large pot, heat the oil over medium heat. Add the short ribs and sear until well browned on all sides, 9 to 12 minutes.
- Remove from the pan and place into the slow cooker. Add the onion, garlic, beef broth, crushed tomatoes, gochujang, brown sugar and vinegar and stir to combine.
- Remove the meat from the slow cooker and shred with forks. Strain the remaining ingredients from the slow cooker into a medium pot. Bring the mixture to a simmer and cook until slightly thickened, 15 to 20 minutes. Add the sauce to the meat and toss well to combine.
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From myrecipes.com
Servings 8Total Time 9 hrs
- Prepare the short ribs: Whisk together soy sauce, honey, sesame oil, mirin, pear, garlic, ginger, and 1/2 teaspoon of the pepper until well blended. Place ribs in a large zip-top plastic freezer bag; pour soy sauce mixture over ribs. Seal bag, and turn to coat. Chill 8 hours or overnight.
- Preheat grill to high (450°F to 550°F). Prepare the kimchi slaw: Stir together all kimchi slaw ingredients in a medium bowl. Let stand 10 minutes.
- Drain ribs; discard marinade. Sprinkle ribs with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place ribs on oiled grates, and grill, uncovered, until browned and cooked to medium-rare, 3 to 4 minutes per side. Remove bones and fat, and cut meat into 1-inch pieces. Place about 1 ounce meat on each warm tortilla. Top with 1/2 cup kimchi slaw.
SLOW COOKER ASIAN SHORT RIB TACOS WITH PINEAPPLE - FOXES ...
From foxeslovelemons.com
5/5 (1)Category AsianServings 4Estimated Reading Time 3 mins
- In large skillet, heat oil over medium-high heat. Add short ribs and cook 8 minutes or until very brown, turning every 2 minutes to brown all sides.
- Meanwhile, in slow cooker bowl, whisk together garlic, broth, gochujang, 2 tablespoons rice vinegar, ketchup, honey and ginger. Add short ribs, turning to coat. Cover and cook on low 8 hours or on high 4 hours.
- When short ribs are finished cooking, remove from slow cooker. Remove bones and any visible un-rendered fat. Coarsely shred meat. **The meat should be very moist and can be eaten as is. However, if desired, separate the drippings from the fat remaining in the slow cooker bowl. I use a gravy separator for this. Alternatively, you can pour all liquid remaining in the slow cooker bowl into a large measuring cup and refrigerate 20 minutes. The fat should come to the top, and you can easily skim it off and discard. Use a few tablespoons of the meat drippings to stir into the meat.
SLOW COOKER BARBACOA SHORT RIB TACOS - CAFE DELITES
From cafedelites.com
5/5 (8)Estimated Reading Time 5 mins
- Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker.
- In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
- Once browned, place ribs in 2 large aluminium lined baking pan (or heavy based casserole pot). In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together; cover baking pan and slow cook in the oven at 175°C | 350°F for 4 hours or until falling off the bone.
SLOW COOKER KOREAN BEEF SHORT RIBS (KALBI) - HOUSE OF NASH ...
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4.6/5 (79)Total Time 6 hrs 10 minsCuisine AsianCalories 632 per serving
- Mix together the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and red pepper flakes, then pour over the short ribs.
- When almost ready to serve, whisk the cornstarch into the cold water and pour into the slow cooker, stirring to combine with the sauce and juices from the meat. Cover and cook another 20 minutes, until the liquid has thickened slightly.
SLOW COOKER BEEF SHORT RIB TACOS - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
Reviews 27Calories 281 per servingCategory Entrees
- Season the ribs with salt and pepper, then sprinkle the flour over the ribs evenly. Heat a heavy bottom pan over medium-high heat and add oil. Brown the short ribs on all sides and add them to the slow cooker.
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- Put a cast-iron or other heavy-bottomed skillet over high heat and let it heat while dry for at least 2 minutes but up to 5 minutes. While the skillet heats, stir together the garlic, ginger, light brown sugar, gochujang, mirin or rice wine vinegar, sesame oil, and soy sauce in the crock of your slow-cooker. Grate the pear over the sauce. Cover and turn the heat to HIGH.
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