Come pull up a plate and enjoy some Crock Pot Korean Short Rib tacos with me. Girls, these are so good! Where southwest meets the far east. Tender mildly spicy meat served with a cool Asian inspired cole slaw. My mouth is watering just thinking about how good this stuff is. I know you are going to want to mix this up so let’s get right to the recipe to give you time to get to the grocery store for the ingredients.
Let’s Get Cooking: Crock Pot Korean Short Rib Tacos (and that’s a mouthful)
Made these last night for the second time ever. Did them up a little differently from the first go-round. Actually followed (some of) the directions. And while PC liked them the first time, he really, really liked these flavorful tacos even better last night.
Here’s what you will need for this recipe. First for the tacos.
I wish now that I had used a larger rack of ribs because we barely had enough left over today for PC’s lunch. Note to self: buy more ribs.
And the ingredients I used for the slaw.
Not sure but think I came across this recipe for Korean short rib tacos on Pinterest. If not, it is there now. The recipe is from Tasty Kitchen, click here to pin it yourself. Although it calls for three pounds of meat, I only had two and we could easily have eaten more in leftovers for lunch. So be sure to buy a nice sized slab of ribs so you don’t wish for more when it’s too late.
For the Korean Short Rib Tacos
- 5 cloves garlic (used 1 tsp garlic powder)
- 1 1/2 whole inches of ginger, peeled (used 1 tsp ginger)
- a few stalks of green onion, chopped
- ¾ cups soy sauce
- 1/2 cups plus 3 tablespoons brown sugar
- 6 tablespoons rice vinegar (used a 1/4 cup)
- 2 tablespoons sesame oil (used a little less)
- 1 teaspoon red pepper flakes (a little less for PC’s sensitive tummy)
- I also used a little Asian spice
- 3 pounds beef short ribs (used pork!)
For the Slaw
- ½ whole hot house cucumber (used 1 cup shredded cabbage/cole slaw mix)
- ½ whole carrot (used 1/2 cup shredded carrot)
- 1 teaspoon cilantro, chopped
- 4 teaspoons rice vinegar
- 1 teaspoon sugar (used two packets of Stevia, 2 teaspoons)
- 2 pinches salt
- 1 pinch red pepper flakes
- 1 teaspoon roasted sesame seeds
- I added a splash of soy sauce
- In a mini food processor, blend garlic and ginger until minced. Or if you are food processor-less, use garlic powder and ground ginger!
- Mix in small bowl with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
- Place short ribs in crock pot and pour sauce over ribs.
- Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours. I cooked mine for 5 hours and 59 minutes.
- Remove meat from pot, discard bones. Allow to cool to the touch.
- Meanwhile, skim fat off the top of the sauce.
- Place in a sauce pan and simmer until thickened. I skipped the thickening business.
- If you chill the sauce for a bit in the freezer, it will be easier to skim the fat as it solidifies from the top.
- Once meat is cool to touch, pull apart with your fingers.
- Pour about 1/2 cup of the sauce back into the meat.
- Reheat if necessary.
- Serve the extra sauce on the side or discard.
For the Slaw
- Peel cucumber and chop into matchsticks. (used shredded cabbage/cole slaw mix instead)
- Peel carrot and shred (bought shredded carrot – call me lazy)
- Mix carrot and cucumber (or cabbage) and cilantro with rice vinegar, sugar, salt, sesame seeds and red pepper flakes (and a splash of soy)
- Can be made ahead and refrigerated
Have a look at the steps below.
Build a Taco (you thought I was going to say bear)
We used low-carb wheat tortillas for our tacos. I spooned a little bit of the meat onto a tortilla, sprinkled a little Weight Watchers grated cheese, a dribbled some pineapple salsa on top of the cheese. A dollop of sour cream or Greek yogurt would be delicious, too.
I served the tacos with edamame and that typical Asian side dish Tater Tots for PC.
Have you ever tried Asian-inspired tacos? Thinking I could sub in a pork loin or even a chuck roast for the ribs. But I don’t know my cuts of meat well. What do you think? Would love to know if you give this Korean short rib taco recipe a try.
Joining up with my pals at The Blended Blog for our “Tasty Tuesday”. Hey, why don’t you link-up one of your favorite recipes with us? Click here to head over to TBB for the link-up. Or share a recipe on Instagram and use #TastyTuesday.
Head back tomorrow for a real quick spring style post and another Blended Blog link-up. See you then? Have an enjoyable Tuesday. Thanks for stopping by.
Hugs and kisses,