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Korean Short Rib Tacos with Carrot & Red Onion Slaw



4 portion(s)

Korean Short Rib Tacos with Carrot & Red Onion Slaw

  • 5 cloves garlic cloves, peeled
  • 4 cm ginger, stem, Peeled
  • 12 tbsp soy sauce, dark
  • 6 tbsp brown sugar
  • 6 tablespoons rice vinegar
  • 2 tbsp sesame oil
  • 1 tsp chilli flake, dried
  • 1400 gram beef short ribs, cut in pieces of two ribs
  • 2 stalk coriander
  • 5 piece lime, in wedges
  • 10 piece Corn tortillas, soft

Carrot Red Onion Slaw

  • 2 stalk carrot, shredded
  • 125 grams red onion, sliced thinly
  • 4 teaspoon rice vinegar
  • 1 tbsp sugar
  • 2 pinch salt
  • 1 pinch chilli flake, dried
  • 6
    6h 0min
    Preparation 6h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9

Recipe's preparation

    You got this
  1. For the sauce:

    blend garlic and ginger in Closed lid until minced.
    add soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes, and blend genlty in Closed lid
    Set Sauce aside
  2. Add the shortribs to Closed lid and pour the sauce over ribs.
    Cook on slowcooker mode for 6-7 hours.
    Carefully remove meat from Closed lid and set aside to cool.
    Meanwhile thicken remaining sauce with the thickening mode.
  3. When meat is cool, remove bones and return to Closed lid with the sauce, shred on slow speed, just to pull the meat appart.
  4. mix carrots, onions, vinegar, salt, sugar and chilli flake in a bowl, and set aside for 5 minutes.

    Heat tortillas in a skillet.

    place meat over warm tortillas and top them with the slaw and some coriander leaf, decorate with lime wedges.
    Serve right away.

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