Slow Cooker Korean BBQ Tacos

We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 


I love a good slow cooker recipe during fall or as I call it “the busy season”. That means the kids are back in school, the work days seem longer, and there are endless events to get to like football games, apple orchards, and lots of family gatherings. Dinner should be extremely easy but delicious right?! Well it absolutely can be by tossing 2 packages of short ribs in the crockpot and pouring a quick sauce over top. I love set it and forget it recipes. Especially when everyone raves how great it is when you barely lifted a finger! I love it. Throw everything in before work in the morning and let this slow cook to perfection up until dinner.


Ingredients:

2 packages of Schaendorf Short Ribs

½ cup reduced sodium soy sauce

½ cup brown sugar

2 tablespoons rice wine vinegar

4 garlic cloves, smashed

2-inch knob of ginger, cut in half

½ teaspoon red pepper flakes

10 flour tortillas

½ cup matchstick carrots or carrots julienned

½ cup red onions, thinly sliced

½ cup cucumbers, thinly sliced

2 limes, cut into 10 small wedges

 

Preparation (Servings: 8-10 tacos):

1) Combine soy sauce, brown sugar, vinegar, garlic, ginger, red pepper flakes and pour over short ribs in the slow cooker. Set to low for 8-10 hours.

2) Once fully cooked, remove short ribs from slow cooker and shred the meat. Portion meat out onto tortillas and top with assorted vegetables. Squeeze lime wedge onto taco before serving.

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