Tuesday, 11 December 2012

Slow Cooked Korean Beef

This is a really hard dish to make - in that it's basically impossible to stop yourself from eating it all in one sitting. Korean Beef is the whole package - sweet and sour, with crunchy and spicy toppings. My mouth is watering, and I just finished eating a couple. The best part about this recipe is how totally easy it is. Just whisk together the ingredients, throw it into a slow cooker and you're all set! Traditionally, Korean Beef is made with short ribs but I can never seem to find them at my local grocery store - so I substitute with beef chunk roast for a similarly delicious alternative.

I must give mad props to Confections of a Foodie Bride for the recipe inspiration. I made some alternations to my version, but the genius idea to make this dish happen in a slow cooker is all them. So throw it on, go watch the Star Wars trilogy (the only three Star Wars movies I will recognize) and you'll have a meal ready before you can say "Hayden Christiensen is the worst."

The background card wishes you a Merry Tacomas

Slow Cooked Korean Beef Recipe

Serves: 20 tacos             Prep Time: 10 min               Cook Time: 8 hrs

2 lbs beef short ribs (or beef chunk roast)
1/2 cup brown sugar
1/2 cup soy sauce
3 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp ginger powder
3 cloves of garlic
1 tbsp vegetable oil
1 cup water

Cucumber Slaw

1/2 cucumber
1/4 red onion
2 tbsp rice vinegar
Red pepper flakes to taste

Sriracha Cream

1/4 cup sour cream
4 tbsp Sriracha

Corn tortillas

Beef It
Place beef in the slow cooker. Dice garlic and combine with all other ingredients in bowl. Pour over the beef in the slow cooker. Set to cook on low for 8 hours. When finished, drain excess liquid so only 1/2 inch remains in the slow cooker. Shred the beef with two forks.

Top It
Thinly slice the cucumber and red onion. Combine in a bowl and toss with rice vinegar and red pepper flakes. Mix together sour cream and Sriracha in a piping bag (for extra fanciness). Throw two spoonfuls of beef into a warm corn tortilla and top with Cucumber Slaw and Sriracha Cream.

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