Slow-Cooker Korean Beef Tacos | Make Ahead Mondays

INGREDIENTS

4 lb

boneless beef short ribs

salt and freshly ground black pepper

1 tsp

vegetable or peanut oil

1 cup

pear juice (or unsweetened apple juice)

3 tbsp

minced garlic

inches of fresh ginger root (grated)

1/2 cup

light brown sugar

1/2 cup

gochujang

1/4 cup

mirin or rice wine vinegar

2 tbsp

sesame oil

1 tbsp

soy sauce

pear (peeled, cored, and stem removed)

Flour tortillas (charred over an open flame on the stove top, or wrapped in foil and heated in a moderate oven.)

Kimchi or Asian Style Slaw and Asian Pickled Carrots

fresh leaves of cilantro (if the spirit moves you)

Sriracha