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I recently discovered a new blog called Confections of a Foodie Bride. She has so many fantastic recipes and gorgeous photos. I have found at least 10 recipe of hers I am dying to try. Cannot wait for the continuing yumminess.

Korean Beef Tacos with Cucumber Salad:

For the Korean beef:

  • 2.5 lbs beef chuck roast
  • 1/2 bottle (5 oz) low sodium soy sauce
  • 1/2 cup packed brown sugar
  • 3 cloves garlic, minced
  • 2 Tbsp ginger, grated
  • 3 Tbsp rice vinegar
  • 1 Tbsp dark sesame oil
  • 1 Tbsp vegetable or olive oil
  • 1 Tbsp sriracha
  • 1/2 cup water

For the cucumber salad:

  • 1/2 cucumber, thinly sliced
  • Thinly sliced red onion rounds
  • 1/4 tsp salt
  • 1 Tbsp rice vinegar
  • crushed red pepper flakes to taste

For the tacos:

  • 8 small wheat tortillas
  • cilantro, if desired
  • sour cream, if desired
  • sriracha, if desired
  • bean sprouts, if desired

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.

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. Cook on low for 8 hours. 

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 sour cream.