Crockpot Korean Inspired Tacos

It’s crockpot season! Here’s a recipe from one of my favorite chefs, Teighan Gerard, author of the cookbook series Half Baked Harvest. Click Here for Instant Pot and stovetop directions.

Ingredients

  • 3 pounds boneless short ribs or 2 pounds flank steak

  • 3/4 cup low sodium soy sauce

  • 1/4 cup rice vinegar

  • 1/4 cup honey (agave is a good sub)

  • 2 tablespoons Gochujang

  • 1 inch fresh ginger peeled (ground ginger works too)

  • 4 cloves minced garlic

  • 1 small pear, cored & chopped

  • tortillas, salsa, toppings

Slaw Ingredients

  • 3 cups shredded cabbage (I use the bag of cole slaw)

  • 1 cup fresh cilantro

  • 6 chopped green onions

  • 1/4 cup lime juice

  • 2 tablespoons low sodium soy sauce

  • 2 tablespoons rice vinegar

Yum Yum Sauce

  • 1/2 cup mayo (I used vegan)

  • 1-2 tablespoons Gochujang

  • 2 teaspoons low sodium soy sauce

  • juice 1/2 of lime

Instructions:

  1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your crockpot. Stir in 1/2 cup water. Add the meat, then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

  2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet and lightly shred. Add 1/2 cup of the cooking liquid. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.

  3. To make the slaw. In a bowl, mix the cabbage, cilantro, green onions, peppers, lime juice, soy sauce, and rice vinegar.

  4. To make the sauce. Combine all ingredients in a bowl.

  5. Stuff the meat, slaw, and avocado, into the warmed tortillas. Top with sauces, sesame seeds, and cheese.

Check out more recipes here!

by Courtney Salasky

NutritionBallard Health Club