ADVENTURES IN DOMESTICITY: Slow Cooker Galbi Tacos

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Not too long ago, I received a slow cooker from CSN Stores (who have a lovely variety of table lamps, I should note), and I was quite excited to put it to use. Sadly though, I totally messed up my debut dish after attempting to execute a dutch oven recipe in my new device. The whole thing was a mess. In the wake of this disaster, I received many tips from friends and commenters, all of whom said I should a) use a recipe dedicated for a slow cooker; or b) just throw in whatever looked good and let ‘er rip.

For my second effort, I decided to go the latter route. I was going to do something I’d always wanted to try: adapt my standby Korean galbi marinade into a braise. Results after the jump…

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I start with a simple onion, sliced into four humble parts.

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Next is garlic. The recipe calls for a cup of garlic. Rather than peel forever, I simply purchased a bag of the stuff already prepared. I then came up with the brilliant idea to pound the bag with the nearby mallet in an effort to release some of the garlicky goodness inside. I felt super smart.

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The garlic joins its onion contemporaries in the slow cooker.

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Also joining the mix is a kiwi and sesame seeds.

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Next I add about a cup of soy sauce, some sesame oil, mirin, 7up, and a little water. I think I was supposed to add red pepper flakes, but I forgot.

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Oh snap! The red pepper flakes make it in after all! And so does this chuck roast, which I trimmed the fat off of and cut into a few large pieces.

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The cover goes on, and then it’s time to wait.

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In the meantime, I go to the Hollywood Bowl with jash and Sly.

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Upon returning home, the meat is ready; although, not terribly photogenic.

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For the record, I cooked the meat on low this time. I’m hoping this will alleviate any dryness that I experienced when I cooked on high.

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I easily shred up the meat (and whatever onions and garlic cloves that managed to travel to the bowl with the beef).

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Into three tortillas the beef goes. I sadly had no scallions left. Otherwise, I would have garnished with them.

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Macro taco!

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I added some chili-garlic sauce to the tacos, as well as a little mixture of sesame oil and Korean fermented soybean paste. And yes, I clearly had already taken a preview bite before this picture.

The verdict: very tasty! This was a definite improvement over my last slow cooker recipe. However, I did find the meat still a touch dry. My friend Andrea, however, suggested that in the future I add more water since the salty soy sauce might dry out the beef. The good news was that with the chili sauce and some of the liquid from the stoneware, I was able to ultimately enjoy a moist taco (insert snickering here).

Also, when I returned to this dish for leftovers a few days later, rather that remove the meat from the liquid and shred it in a separate bowl, I instead just shredded it up all in the same container, thus effectively mixing the beef with the onion and the garlic and the sauce. The result was much better.

A perfect recipe? No. But certainly one worth trying!

Next up: I will use a real, bona fide slow cooker recipe for something.

12 replies on “ADVENTURES IN DOMESTICITY: Slow Cooker Galbi Tacos”

  1. YEAH.. and yes! Mix in all those juices that have been simmering for hours.

    You need a lady name for your slow cooker.

  2. i would eat that, like over and over again, it looks delish. I dont understand the crockpot, you just need a bit of liquid and cook on low, and the meat falls apart.

    I am inspired by you to just go balls to the wall and just put in fresh ingredients, and see what happens! Have to have the garlic, onions, and hopefully some kind of beef , potatos, carrots, celery, and some kind of acid, you are chopped if you dont have acid. Also, i wonder what cream of mushroom would do?

    1. I know this sounds white trash but Cream of Mushroom soup, some type of roast, 2 packets of Lipton’s Beefy Onion soup mix, some red wine, onion, garlic, a sprig of rosemary and chopped potatoes are awesome in the slow cooker. It makes this gravy-soaked hunk of very tender meat. And it makes the house smell like someone’s mom is cooking dinner. I also use the potatoes to make some very flavorful mashed potatoes. I think this is the “official dish” in Oildale, California.

      1. I live in White Trash, USA and I assure you no one uses sprigs of rosemary. We don’t realize spices aren’t grown dry. Or, that they are even grown at all. 😉

        I am being sarcastic. No one take offense. I’m trapped in the airport and since no one seems to care 1. If we ever leave 2. If we are unhealthily pissed 3. Standing in line after line while the bar stares at us, mockingly, only makes us more bitter.

  3. I sometimes throw a bunch of chicken wings in the slow cooker with a bunch of jack daniels bbq sauce. cook on low and its falling off the bone. there are also some really awesome recipes out there.

  4. Meatballs, BBQ sauce, and Apricot preserves. Easy white trash slow cooker appetizer that tastes great.

    Glad your second slow cooker experience was better than the first.

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