I cannot begin to explain how much I love these Korean-style tacos. When I think food truck cuisine, this is what I dream of. The garlicky, sweet, sour and spicy flavors along with slow-cooked beef make this Korean-Mexican fusion dish the ultimate snack. I love serving these babies at birthday parties, barbecues and sporting events. They are the ultimate party food!
For this recipe, I like to use boneless short ribs, which is typically a very tough cut of meat but is perfect for cooking in a slow cooker. The low heat and moisture break down the tough proteins and turn it into a tender and juicy thing of beauty. If you cannot find boneless short ribs, you can substitute bone-in short ribs and take out the bones after cooking, or you can use a boneless chuck roast. The optional addition of Asian pear, which is a natural tenderizer, will add not only great flavor but also tenderness to your beef. You'll also need a small bowl to mix up your Sriracha mayo. Build your tacos with kimchi, cilantro and spicy mayo, and OMG, your friends and family will be begging you to make them all the time!
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Cooktop Cove
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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