The surefire way to flavorful, fall-apart-tender short ribs? Following this slow-cooker korean short rib tacos recipe. Gochujang adds extra oomph to the short ribs and bright and briny dill pickle spears balance everything out.
Ingredients For Slow-Cooker Korean Short Rib Tacos Recipe
Slow cooker short ribs
10.5 pound Boneless beef short ribs
Kosher Salt And Freshly Ground Black Pepper
2 tablespoon Extra virgin olive oil
1 Large sweet onion, diced
3 Cloves Garlic, Minced
2 cup Beef broth
1 cup Crushed Tomatoes
5.5 tablespoon Gochujang
0.25 cup Light brown sugar
0.25 cup Rice vinegar
Tacos
12 inch Eight flour tortillas
0.5 Small green cabbage, finely shredded
12 Dill pickle spears
0.33000000000000007 cup Roughly Chopped Cilantro
Nutrition value
2898
calories per serving
171 g Fat226 g Protein197 g Carbs73 g FiberOther
Current Totals
171 g Fat
226 g Protein
197 g Carbs
73 g Fiber
MacroNutrients
Carbs
197 g
Protein
226 g
Fiber
73 g
Fats
Fat
171 g
Vitamins & Minerals
Calcium
5135 mg
Iron
73 mg
Vitamin A
736 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
51 mg
Vitamin B6
4 mg
Vitamin B9
131 mcg
Vitamin B12
0 mcg
Vitamin C
88 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
1076 mg
Manganese
5 mg
Phosphorus
2623 mg
Selenium
144 mcg
Zinc
54 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
