Description

Slow-cooked Korean-inspired beef tacos with tangy gochujang slaw and grilled corn. Tender short ribs marinated in gochujang, soy sauce, and honey served with crispy cabbage slaw on warm corn tortillas. Perfect street food fusion in a meat tender enough for knife-free serving.

Ingredients

Scale

2 lbs Beef Short Ribs, cut into 2 1/2-inch cubes
1/3 cup Gochujang (Korean chili paste)
2 tbsp Soy Sauce
1 tbsp Sugar
1 tbsp Grated Ginger
2 cloves Minced Garlic
1 tbsp Fish Sauce
2 tbsp Honey
1 Lime, juice and zest
2 cups Shredded Cabbage
2 tbsp Rice Vinegar
1 tbsp Sesame Oil
8 Corn Tortillas
1 cup Grilled Corn Kernels (optional garnish)

Instructions

Pat beef dry and season with salt. Place in crockpot.
Whisk gochujang, soy sauce, sugar, grated ginger, minced garlic, and fish sauce until smooth.
Pour marinade over beef in slow cooker.
Cook on low for 6–7 hours or high for 3–4 hours.
Shred beef with two forks.
Shred cabbage using a box grater.
Mix cabbage with rice vinegar, 1 tbsp sesame oil, 1 tbsp gochujang, and additional sugar to taste.
Warm tortillas in oven or on stovetop.
Serve shredded beef on tortillas with gochujang slaw, grilled corn, and lime zest garnish.

Notes

Substitute chuck roast for short ribs if preferred
Use agave nectar instead of honey for vegan version
Adjust gochujang for spice level
Marinate beef within 24 hours before cooking
Leftovers store 3-4 days refrigerated

Prep Time: 25
Cook Time: 420
Category: Dinner
Method: Slow Cooking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 taco
Calories: 450 kcal
Sugar: 15g
Sodium: 5000mg
Fat: 20g
Saturated Fat: 6g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg