Slow Cooker Korean BBQ Beef Tacos

Slow Cooker Korean BBQ Beef Tacos

Crisp fresh slaw is the perfect topper on these tasty Korean BBQ taco.

45 min. prep time
12 servings
000 Ratings



3 to 3 1/2 pounds boneless beef short or country-style ribs*
cut into small pieces
1/3 cup chopped green onions
1 cup apple juice
1/3 cup firmly packed brown sugar
1/4 cup mirin
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 teaspoon grated fresh ginger

Asian Slaw

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon firmly packed brown sugar
1 teaspoon sesame oil
1/8 teaspoon garlic chile sauce
4 cups coleslaw tri-color mix
2 tablespoons finely chopped cilantro leaves
12 (7- to 8-inch) flour tortillas


Place beef ribs into 5- to 6-quart slow cooker. Top with pieces of Sauté Express® squares and green onions.

Whisk all remaining beef ingredients together in bowl until sugar is dissolved. Pour over beef.

Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.

Remove beef from slow cooker. Pull beef into shreds using 2 forks.

Combine rice wine vinegar, 1 tablespoon brown sugar, 1 tablespoon soy sauce, sesame oil and garlic chile sauce in bowl; stir until sugar is dissolved. Add coleslaw mix and cilantro; toss to coat.

Place about 1/2 cup shredded meat into each tortilla. Top with about 1/4 cup Asian slaw mixture.

*Substitute bone-in short ribs or boneless chuck pot roast.

Recipe Tip

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

Nutrition Facts (1 serving)

Calories: 740

Fat: 56g

Cholesterol: 110mg

Sodium: 920mg

Carbohydrates: 35g

Dietary Fiber: 2g

Protein: 23g

Recipe #16236B©2015Land O'Lakes, Inc.

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