Slow-Cooker Korean Short Rib Tacos
Slow-Cooker Korean Short Rib Tacos
Photo: Liz Andrew/Styling: Erin McDowell

The surefire way to flavorful, fall-apart-tender short ribs? Following this slow-cooker Korean short rib tacos recipe. Gochujang adds extra oomph to the short ribs and bright and briny dill pickle spears balance everything out.

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6 servings

Slow-Cooker Short Ribs

2½ pounds boneless beef short ribs

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 large sweet onion, diced

3 cloves garlic, minced

2 cups beef broth

1 cup crushed tomatoes

1½ tablespoons gochujang

¼ cup light brown sugar

¼ cup rice vinegar


12 eight-inch flour tortillas

½ small green cabbage, finely shredded

12 dill pickle spears

⅓ cup roughly chopped cilantro

Freshly ground black pepper

1. Make the Slow-Cooker Short Ribs: Season the short ribs with salt and pepper. In a large pot, heat the oil over medium heat. Add the short ribs and sear until well browned on all sides, 9 to 12 minutes.

2. Remove from the pan and place into the slow cooker. Add the onion, garlic, beef broth, crushed tomatoes, gochujang, brown sugar and vinegar and stir to combine.

3. Turn the slow cooker on low and cook the short ribs until they are very tender, 7½ to 8 hours.

4. Remove the meat from the slow cooker and shred with forks. Strain the remaining ingredients from the slow cooker into a medium pot. Bring the mixture to a simmer and cook until slightly thickened, 15 to 20 minutes. Add the sauce to the meat and toss well to combine.

5. Make the tacos: In a large skillet, heat the tortillas one at a time. To build the tacos, divide the meat, cabbage and dill pickle spears between the tortillas. Top with black pepper and cilantro.

883 calories

49g fat

69g carbs

45g protein

15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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