To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink.
Shake additional water from the colander or pat with paper towels.
Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use (leftovers get less and less crunchy as they sit but it can be made ahead, just pour off any accumulated liquid and toss with an additional 1-2 tsp vinegar to taste, if necessary).
To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the ribs.
Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils.
Pour over the ribs in the crockpot. (I thought the liquid level looked a little low so I added ~ 1 1/2 cups of water.)
Cook on low for 8 hours.
(optional) Remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat.
To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (624g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 604 (51%)|
|Amt Per Serving||% DV|
|Total Fat 67.1g||89 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 212mg||65 %|
|Sodium 1928.9mg||67 %|
|Potassium 1108.8mg||29 %|
|Total Carbohydrate 89.1g||26 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 74.2g|
|Protein 66.8g||95 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1196
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