These Slow Cooker Korean Beef Rib Tacos are packed with flavor and perfect for a weeknight meal. Tender beef ribs are cooked low and slow in a savory sauce until they're falling off the bone. Served in warm tortillas with a crunchy and tangy Asian slaw, these tacos are sure to become a family favorite!
Ingredients: 3 lbs beef short ribs. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp ginger, minced. 1/4 tsp crushed red pepper flakes. 1/4 cup water. 12 small flour tortillas. 1 cup shredded cabbage. 1 carrot, julienned. 2 green onions, thinly sliced. 2 tbsp cilantro, chopped. 2 tbsp rice vinegar. 1 tbsp soy sauce. 1 tsp sesame oil. 1/2 tsp honey.
Instructions: You can put water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, crushed red pepper flakes, and soy sauce in a slow cooker. Mix well. Toss the beef short ribs in the sauce after putting them in the slow cooker. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the meat is soft and falls off the bone. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Shred cabbage, julienne carrot, slice green onions, chop cilantro, and mix in rice vinegar, soy sauce, sesame oil, and honey in a bowl. Sprinkle to mix. To make tacos, heat up tortillas and put Asian slaw and shredded beef inside them. Serve right away. Have fun with your Asian slaw and slow-cooked Korean beef rib tacos!
