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Slow-Cooker Korean Short Rib Tacos
Ingredients
  • subheading: SLOW-COOKER SHORT RIBS:
  • 2½ pounds boneless beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup crushed tomatoes
  • 1½ tablespoons gochujang
  • ¼ cup light brown sugar
  • ¼ cup rice vinegar
  • subheading: TACOS:
  • 12 eight-inch flour tortillas
  • ½ small green cabbage, finely shredded
  • 12 dill pickle spears
  • ⅓ cup roughly chopped cilantro
  • Freshly ground black pepper
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