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  • mijo nick

    Crockpot Korean Beef Tacos with Cucumber Slaw For the Korean beef: ~5 lbs beef short ribs (can also use chuck roast or back ribs) 1 bottle (10 oz) low sodium soy sauce 1 cup packed brown sugar 6 cloves garlic, minced 4 Tbsp ginger, grated 6 Tbsp rice vinegar 2 Tbsp dark sesame oil 2 Tbsp vegetable or olive oil 2 Tbsp sriracha 1 cup water (optional) For the Cucumber Slaw: 1 cucumber Thinly sliced red onion rounds 1/2 tsp salt 2 Tbsp rice vinegar crushed red pepper flakes to taste

  • Melissa Hutchins

    Korean Beef Tacos & Cucumber Slaw. If you have never had Korean tacos, you are missing out.

  • Abby Carney

    Korean Beef Tacos with Cucumber Slaw. I'm always looking for more crock pot recipes that don't require a can of goup.

  • Beth Foster

    Crockpot Korean Beef Tacos with Cucumber Slaw Recipe | Confections of a Foodie Bride- crockpot recipe for short ribs

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INGREDIENTS For the Korean beef: * 5 lbs beef short ribs (can also use chuck roast or back ribs) * 1 bottle (10 oz) low sodium soy sauce * 1 cup packed brown sugar * 6 cloves garlic, minced * 4 Tbsp ginger, grated * 6 Tbsp rice vinegar * 2 Tbsp dark sesame oil * 2 Tbsp vegetable or olive oil * 2 Tbsp sriracha * 1 cup water (optional) For the Cucumber Slaw: * 1 cucumber (seedless recommended) * Thinly sliced red onion rounds * 1/2 tsp salt * 2 Tbsp rice vinegar * crushed red pepper flakes to taste * For the tacos: * 16 small wheat tortillas * cilantro * bean sprouts * Greek yogurt (or sour cream) * sriracha DIRECTIONS 1. To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. 2. Shake additional water from the colander or pat with paper towels. 3. Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use (leftovers get less and less crunchy as they sit but it can be made ahead, just pour off any accumulated liquid and toss with an additional 1-2 tsp vinegar to taste, if necessary). 4. To make the Korean beef for the tacos, spritz your slow cooker crock with olive oil using your Evo Oil Sprayer and add the ribs. 5. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils. 6. Pour over the ribs in the crockpot.  7. Cook on low for 8 hours. 8. (optional) Remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat. 9. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt.

crockpot korean beef tacos with cucumber slaw by foodiebride

korean beef 1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup) 1/4 cup soy sauce (I use low-sodium) 1 Tablespoon sesame oil 3 cloves garlic, minced 1/2 teaspoon fresh ginger, minced (see note) 1/2 - 1 teaspoon crushed red peppers (to desired spiciness) salt and pepper 1 bunch green onions, diced (don't skip this!)

I also made this 2 weeks in a row now and I am obsessed with it! I will probably double the recipe next time and I made it with long grain brown rice and liked it much better then with the white rice! Highly recommmend this recipe!

Korean Beef Bowl - Tastes just like Korean BBQ and is on your dinner table in just 15 minutes

To Paleo-ize Change the sugar to honey (a bit less than the recipe suggests) Change soy to coconut aminos Serve over riced cauliflower instead of actual rice

Korean Beef Rice Bowl, the quick version. This sounds awesome and easy.

Brisket Tacos (crock pot). These are out of this world!