Crockpot Korean Beef Tacos with Cucumber Slaw

INGREDIENTS

~5 lbs beef short ribs (can also use chuck roast or back ribs)

bottle (10 oz) low sodium soy sauce

1 cup

packed brown sugar

6 cloves

garlic, minced

4 tbsp

ginger, grated

6 tbsp

rice vinegar

2 tbsp

dark sesame oil

2 tbsp

vegetable or olive oil

2 tbsp

sriracha

1 cup

water (optional)

cucumber (seedless recommended)

Thinly sliced red onion rounds

1/2 tsp

salt

2 tbsp

rice vinegar

crushed red pepper flakes

small wheat tortillas

cilantro

bean sprouts

Greek yogurt (or sour cream)

sriracha