Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce

Name: Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6 porsi
Cuisine: Indonesian
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; 2 tablespoons Gochujang ((Korean chile paste)); 1 inch fresh ginger peeled; 4 cloves garlic; 1 small pear, cored and quartered; 8 -10 corn or flour tortillas, warmed; sesame salsa verde, for serving ((see notes)); avocado, sesame seeds, queso, for serving; 3 cups shredded green cabbage; 1 cup fresh cilantro, chopped; 6 g reen onions, chopped; 1 -2 fresno peppers, seeded, if desired, and sliced; 1/4 cup lime juice; 2 tablespoons low sodium soy sauce; 2 tablespoons rice vinegar; 1/2 cup olive oil mayo; 1 -2 tablespoons Gochujang ((Korean chile paste)); 2 teaspoons low sodium soy sauce; juice from 1/2 a lime

Inspired by the tacos served up on the streets of LA, but with my own twist!

⏱️ 390 menit 🔪 Persiapan: 30 menit 🔥 Masak: 360 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

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
2 tablespoons Gochujang ((Korean chile paste))
1 inch fresh ginger peeled
4 cloves garlic
1 small pear, cored and quartered
8 -10 corn or flour tortillas, warmed
sesame salsa verde, for serving ((see notes))
avocado, sesame seeds, queso, for serving
3 cups shredded green cabbage
1 cup fresh cilantro, chopped
6 g reen onions, chopped
1 -2 fresno peppers, seeded, if desired, and sliced
1/4 cup lime juice
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1/2 cup olive oil mayo
1 -2 tablespoons Gochujang ((Korean chile paste))
2 teaspoons low sodium soy sauce
juice from 1/2 a lime

Langkah-langkah

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.
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 instant pot. Stir in 1/2 cup water. Add the meat, then seal the lid and cook on high pressure for 25 minutes. 2. Follow the directions as directed above for steps 2-5.
1. Preheat the oven to 325° F.2. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into a large dutch oven. Stir in 1/2 cup water. Add the meat, cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.3. Follow the directions as directed above for steps 2-5.