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Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce | halfbakedharvest.com
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4.64 from 300 votes

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce

Inspired by the tacos served up on the streets of LA, but with my own twist!
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Servings: 6
Calories: 480kcal

Ingredients

  • 3 pounds boneless short ribs or 2 pounds flank steak
  • 3/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tablespoons Gochujang (Korean chile paste)
  • 1 inch fresh ginger peeled
  • 4 cloves garlic
  • 1 small pear, cored and quartered
  • 8-10 corn or flour tortillas, warmed
  • sesame salsa verde, for serving (see notes)
  • avocado, sesame seeds, queso, for serving

Slaw

Yum Yum Yum Sauce

Instructions

  • 1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your crockpot. Stir in 1/2 cup water. Add the meat, then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
    2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet and lightly shred. Add 1/2 cup of the cooking liquid. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
    3. To make the slaw. In a bowl, mix the cabbage, cilantro, green onions, peppers, lime juice, soy sauce, and rice vinegar.
    4. To make the sauce. Combine all ingredients in a bowl.
    5. Stuff the meat, slaw, and avocado, into the warmed tortillas. Top with sauces, sesame seeds, and cheese.

Instant Pot

  • 1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your instant pot. Stir in 1/2 cup water. Add the meat, then seal the lid and cook on high pressure for 25 minutes.
    2. Follow the directions as directed above for steps 2-5.

Oven

  • 1. Preheat the oven to 325° F.
    2. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into a large dutch oven. Stir in 1/2 cup water. Add the meat, cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.
    3. Follow the directions as directed above for steps 2-5.

Notes

Sesame Salsa Verde: combine 1 1/2 cups salsa verde, 1-2 tablespoons Gochujang, 1 tablespoon soy sauce, and 2 tablespoons sesame seeds. Serve with the tacos. 

Nutrition

Calories: 480kcal