• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Beginnings Blog

  • Home
  • About
  • Recipe Index
    • Appetizers/Dips
    • Beef
    • Beverages
    • Bready Things
    • Breakfast/Brunch
    • Fish & Other Seafood
      • Cod
      • Mahi Mahi
      • Salmon
      • Scallops
      • Shrimp
      • Tilapia
      • Tuna
    • Game Meat
      • Lamb
      • Venison
    • Pasta
    • Pizza
    • Pork
    • Poultry
      • Chicken
      • Turkey
    • Salad
    • Sammiches, Burgers, Wraps, etc.
    • Side Dishes
    • Soups, Stews, and Chili
    • Tacos, Taquitos, Tostadas, & Burritos
    • Vegetarian/Meatless
  • Sweet Treats
    • Brownies, Bars, & Fudge
      • Bars
      • Brownies
      • Fudge
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Crisp
    • Cupcakes & Muffins
      • Cupcakes
      • Muffins
    • Dessert Pops
    • Donuts
    • Fruit Salad
    • Ice Cream
    • Pastries
    • Pie
    • Popcorn
    • Snack Mix
    • Sweet Bread
    • Tarts
    • Truffles
  • Privacy Policy

Taco Tuesday: Korean Beef Tacos with Cucumber-Radish Slaw

June 18, 2013 by Jaida 3 Comments

I really think that I could eat tacos every day of the week. In my quest to find and try new versions I have come across some very interesting flavor and ingredient combinations. Take these tacos, for example. I have never cooked with beef short ribs before or tried a radish, that I’m aware of. I’m all about expanding my horizons these days.

Korean Beef Tacos with Cucumber-Radish Slaw

And as if trying the new ingredients wasn’t exciting enough, I also got to use the slicer attachment for my food  processor, to cut the cucumbers and radishes. Hey, I’m easy to amuse…what can I say. It was an exciting day in the kitchen!
Another crock pot taco recipe, and one that J has already requested again!! For a man that’s easy to please food-wise, if he specifically requests something, that means it really made an impressions. So…that means these little tacos were freaking amazing!!
Oh,  and the new ingredients…love them both! Not sure I would eat a radish on it’s own, but in this vinegar-y slaw they were delish! Getcha some!!
Korean Beef Tacos with Cucumber-Radish Slaw
Slightly adapted from Confections of a Food Bride
Ingredients
  • 3-5 lbs beef short ribs (can also use chuck roast or back ribs)
  • 1 bottle (10 oz) low sodium soy sauce
  • 1 cup packed brown sugar
  • 6 cloves garlic, minced
  • 4 Tbsp ginger, grated
  • 6 Tbsp rice vinegar
  • 2 Tbsp dark sesame oil
  • 2 Tbsp vegetable or olive oil
  • 2 Tbsp sriracha
  • 1/2 – 1 cup water (optional)
  • 16 small wheat tortillas
  • cilantro
  • Greek yogurt (or sour cream)
  • sriracha

For the Cucumber-Radish Slaw

  • 1 cucumber (seedless recommended)
  • 6-10 radishes
  • 1/2 tsp salt
  • 2 Tbsp rice vinegar
  • crushed red pepper flakes to taste

Preparation

  1. Spray your crock pot with non-stick cooking spray and place the short ribs to the  pot.
  2. Whisk together the soy sauce, sugar, vinegar, garlic, ginger, sriracha, sesame and olive oils.
  3. Pour this mixture over the ribs in the crock pot. If it looks like too little liquid, feel free to add 1/2-1 cup of water.
  4. Cover and cook on low for 8 hours.
  5. Use two forks or a stand mixer with paddle attachment to shred the meat. Return the shredded meat to the crock pot to soak up the remaining juices, for about 15 minutes.
  6. 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 to extract some of the water content. Shake additional water from the colander or pat with paper towels.
  7. Meanwhile slice the radishes very thin and place in a medium-sized bowl.
  8. Transfer the cucumbers to the bowl with the radishes and add the rice vinegar and red pepper flakes. Toss to coat and refrigerate until ready to use.
  9. To assemble, warm your tortillas and top with the shredded meat, a spoonful of greek yogurt or sour cream, cucumber-radish slaw, cilantro, and a squirt of sriracha for some added kick.

Filed Under: Beef, Main Dish, Tacos Tagged With: Beef, Cucumber, Korean, Radish, Slaw, Taco Tuesday, Tacos

Previous Post: « Taco Tuesday: Brie & Brisket Taco with Mango BBQ Sauce
Next Post: Spicy Basil Pork »

Reader Interactions

Comments

  1. USA Kiwi (Kylee)

    June 18, 2013 at 3:53 pm

    Yum. We eat tacos a lot. I'm super impressed with how many different ones you come up with/find!

    Reply
  2. Joelen Tan

    June 18, 2013 at 3:53 pm

    I love how ethnic cuisines are doing lots of fusion. The Korean taco is one of my fave fusion dishes – thanks for sharing!

    Reply
  3. mickeydownunder

    June 19, 2013 at 1:35 am

    G'day! I love infusing or “introducing” two different cuisines too!
    Love your photo and recipes! looks and sounds YUM too!
    Cheers! Joanne
    What's On The List
    http://www.whatsonthelist.net
    http://www.facebook.com/whatsonthelist

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

Let’s Be Social!

Search this website

Never miss a post from Sweet Beginnings

Categories

Archives

Top Posts & Pages

Venison Sausage Tortellini Skillet
Bloody Mary Wings
Smoked Gouda & Cheddar Mac N Cheese
Blackberry Lemon Sweet Rolls

Footer

© 2023 Sweet Beginnings · Tasteful Theme by Restored 316