The theme of this week’s recipe swap was Asian food! I was really excited as I’ve only attempted to make Asian food at home once or twice.
This meal is made easy because it is prepared in the slow cooker! The slow cooker allows for the meat to cook in its sauce over a long period of time, resulting in tender, flavorful, fall-off-the-bone meat. Don’t have a slow cooker? Fear not, I’ve included instructions for how to cook them in the oven.
I decided to turn my short ribs into tacos since I was only able to procure a little bit over a pound and wanted to stretch the meal out to feed more than myself. The Korean Short Rib Taco was apparently made popular by the Kogi BBQ Truck in Los Angeles, which has a crazy cult following. I’ll definitely be hunting it down if I ever find myself in LA.
I really liked the way that the flavor of the meat was offset by the pickled radish and pear. The radishes stayed crunchy and the sweetness of the pear was a perfect match. I’ll definitely be making this again.
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Korean Short Rib Tacos with Quick Pickled Radish and Pear – adapted from Hezzi-D’s Books and Cooks, as seen on Joelen’s Culinary Adventures.
- 4 lbs. Beef Short Ribs
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Brown Sugar, packed
- 2 Tbsp. Toasted Sesame Oil
- 2 Tbsp. Rice Vinegar
- 2 Tbsp. Fresh Ginger, minced
- 6 Cloves Garlic, minced
- 1 tsp. Red Pepper Flakes
- 2 Green Onions, sliced
- Sesame Seeds, for garnish
- Lime Wedges, for garnish
- Tortillas, for serving
Whisk together the soy sauce, brown sugar, sesame oil, vinegar, ginger, garlic, and red pepper until the brown sugar has dissolved.
Place the ribs in the slow cooker and pour the sauce on top. Cover and cook on high for 4 hours or low for 8 hours.
*If you don’t have a slow cooker, you can marinate the ribs in the sauce for a few hours or overnight and bake on a foil lined baking sheet in a preheated oven at 350 for 1.5 hours.
Shred the short ribs and serve in tortillas. Top with green onions, pickled radish and pear, sesame seeds and lime.
Radish and Pear Pickles - inspired by Steamy Kitchen
- 4 Radishes, sliced very thin
- 1 Asian Pear, sliced very thin
- 4 Tbsp Rice Vinegar
- 1 Tbsp. Sugar
- 1 tsp. Red Pepper Flakes
Mix together all ingredients and cover. Place in fridge for at least one hour, until ready to use. One hour is ideal, as the radishes will start to lose their crunch the longer they sit in the liquid.
Looks fantastic, and I can tell you that I’m a crazy Kogi truck follower. I’ve eaten at their truck multiple times…sooo amazing. You really need to try them if you are ever in LA or in the OC.
How many pounds of ribs do you need? Looks like it’s missing from the ingredients list!
Thanks for catching that! I’ve updated the post to include that information.
Loved this! I used Korean shortribs and 1.5 hours in the oven at 350 was a bit too long. I think the Korean are a lot thinner than regular short ribs. Not sure how long is the right timing? Love this recipe! Thanks so much for posting. I added a julienne cabbage slaw tossed in Korean chili-soy vinaigrette with a cilantro-green onion-lime relish, crushed sesame seeds sea salt and topped it all off with a homemade salsa roja. I also cut down the corn tortillas so they were just bite size tacos. LOVED!!
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