Fourth of July 2023 Issue

Korean Short Rib Tacos
Serves 4-6
This recipe is adaptable and can be served with toppings of your
liking.
Gochujang, a Korean condiment, is a spicy paste used in Korean
cooking and is made from red chili peppers, fermented soybeans, rice
and salt. It has become widely available, and we’ve been able to find it
at our local supermarket. Check your local Korean greengrocers, too.
You can substitute the gochujang in this recipe with 1 tablespoon ketchup mixed with 1
tablespoon light miso paste (your supermarket should have miso paste) and 2 teaspoons of
Sriracha sauce.
The toppings for the tacos listed here are our personal favorites. See variations for more ideas.
Ingredients
For the short ribs:
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 tablespoons grated ginger
2 cups low-sodium beef broth
½ cup low-sodium soy sauce
¼ cup brown sugar
2 tablespoons unseasoned rice wine vinegar
2 tablespoons gochujang
1 tablespoon toasted sesame oil
salt and freshly ground black pepper
3-4 pounds bone-in short ribs (about 6)
1 tablespoon cornstarch
8 soft corn or flour taco tortillas
kimchi, for serving
For the sunset cabbage slaw:
1 lime, juiced (about 2 tablespoons)
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon sesame oil
½ small head red cabbage, shredded
½ small head green cabbage,
shredded
2 medium carrots, grated
2 green onions, chopped, salt and pepper
For the gochujang mayo:
¼ cup mayo
½ teaspoon gochujang
juice of ½ lime (about 1 tablespoon or to taste)
Procedure
1. Add the first nine ingredients for the short ribs into the slow cooker. Stir to combine
the brown sugar and gochujang.
2. Season the short ribs with salt and pepper on all sides.
3. Heat 1-2 tablespoons neutral cooking oil (canola, vegetable, etc.) on medium-high in a
heavy bottomed pan.
4. When the oil is hot, add short ribs to the pan and brown on all sides. This should take
2-3 minutes per side. You may need to work in batches, so you don’t crowd the pan.
5. Transfer the browned short ribs to the slow cooker, meat side down.
6. Set the slow cooker to high and cook for 4-6 hours, or until the meat is fork tender
and falling off the bone.
7. When the meat is done, skim some of the fat off the top and discard.
8. Spoon out approximately 2 tablespoons of the liquid and combine with the cornstarch
in a small bowl. Stir until smooth. Pour cornstarch mixture back into the slow cooker,
stir and continue cooking uncovered on high for about 20 minutes.
9. Remove the short ribs from the liquid, shred the meat and discard the bone and any
pieces of fat you don’t want.
10. Spoon the desired amount of the cooking liquid over the shredded meat.
11. In a bowl, combine the wet ingredients for the sunset cabbage slaw. Add the shredded
cabbage, carrots and green onions and toss. Season with salt and pepper.
12. In another bowl, combine all ingredients for the gochujang mayo.
13. Heat tortillas in a pan for a few seconds on each
side. Cover to keep warm.
You can serve everything separately and have
guests assemble their own tacos.
Here are some other ideas for taco toppings:
Mango salsa Asian cucumber salad
Lime crema Pickled red onions
Sliced avocado Toasted sesame seeds
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