Side Pannel
CROCKPOT KOREAN SHORT RIB TACOS
CROCKPOT KOREAN SHORT RIB TACOS
- Recipe Submitted by Parfait on 10/12/2014
Category: Holiday, Crockpot
Ingredients List
- Ribs:
- 10 cloves garlic, minced
- 3 inches of fresh ginger, peeled and minced
- 1 1/2 c. soy sauce
- 1 c. + 6 tbsp. brown sugar
- 3/4 c. rice vinegar (also called rice wine vinegar)
- 4 tbsp. sesame oil
- 2 tsp. red pepper flakes
- 6 lbs. beef ribs (could be called short ribs or back ribs also)
- --
- Slaw:
- 2 tsp. rice vinegar
- 1 tsp. sugar
- 2 pinches salt
- 1/2 of a large onion - very thinly sliced
- 2 large carrots, peeled then "sliced" into long thin strips with your peeler
- 1 pinch red pepper flakes
- 1 handful cilantro, chopped
- 1 tsp. or drizzle sesame oil
- 1 sqeeze lime juice (about 1 tsp.)
- 1 tsp. fresh ginger, FINELY minced
- 1/4 c. toasted sesame seeds
- --
- Optional Rice Pilaf ingredients:
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 1/3 c. onion, minced
- 1 c. brown rice
- 2 c. water
- 2-3 tbsp. soy sauce (to taste)
- lime juice (to taste)
Directions
For the Ribs:
1. Mix garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
2. Place ribs in a greased crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce.
3. When the time is up and meat is fork tender, remove meat from pot, discard bones. Place meat in the fridge to chill to touch.
4. Meanwhile, skim fat off the top of the sauce. Place sauce in a pan and simmer until thickened (about 25 mins.)
5. Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour some sauce back into the meat and reheat (you can use your crockpot on high for about 20 mins. or your microwave). You can serve the extra sauce on the side (goes especially well with rice recipe included).
--
For the Slaw:
1. (To toast the sesame seeds, heat a small pan over medium heat. Add the sesame seeds and stir for about 4 mins. until golden brown and aromatic. Remove immediately and set aside.)
2. In a small bowl, mix together the vinegar, sugar, and salt. Add the sliced onions to the mixture and let sit for about 15 mins. to pickle & sweeten the onions.
3. Pour onions & mixture into a medium bowl. Add carrot pieces. Gently stir in your red pepper flakes, cilantro, sesame oil, lime juice, and ginger.
4. Reserve toasted sesame seeds until JUST before serving so they retain their crunch. Can be made a few hours ahead of time and kept in the fridge, sans sesame seeds.
--
5. (Optional Rice: we served this with the tacos to make the meal a little more filling)
6. In a pot, heat the oil over medium heat. Saute garlic, ginger, and onions for 3-5 minutes or until starting to soften. Add rice, stir to toast the rice for about 2 more minutes. Add the water. Bring the mixture to boiling. Reduce heat. Cover and simmer for about 45 minutes until water is absorbed and rice is tender. Stir in soy sauce and lime juice to taste.
1. Mix garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
2. Place ribs in a greased crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce.
3. When the time is up and meat is fork tender, remove meat from pot, discard bones. Place meat in the fridge to chill to touch.
4. Meanwhile, skim fat off the top of the sauce. Place sauce in a pan and simmer until thickened (about 25 mins.)
5. Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour some sauce back into the meat and reheat (you can use your crockpot on high for about 20 mins. or your microwave). You can serve the extra sauce on the side (goes especially well with rice recipe included).
--
For the Slaw:
1. (To toast the sesame seeds, heat a small pan over medium heat. Add the sesame seeds and stir for about 4 mins. until golden brown and aromatic. Remove immediately and set aside.)
2. In a small bowl, mix together the vinegar, sugar, and salt. Add the sliced onions to the mixture and let sit for about 15 mins. to pickle & sweeten the onions.
3. Pour onions & mixture into a medium bowl. Add carrot pieces. Gently stir in your red pepper flakes, cilantro, sesame oil, lime juice, and ginger.
4. Reserve toasted sesame seeds until JUST before serving so they retain their crunch. Can be made a few hours ahead of time and kept in the fridge, sans sesame seeds.
--
5. (Optional Rice: we served this with the tacos to make the meal a little more filling)
6. In a pot, heat the oil over medium heat. Saute garlic, ginger, and onions for 3-5 minutes or until starting to soften. Add rice, stir to toast the rice for about 2 more minutes. Add the water. Bring the mixture to boiling. Reduce heat. Cover and simmer for about 45 minutes until water is absorbed and rice is tender. Stir in soy sauce and lime juice to taste.
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