{"id":5846,"date":"2012-12-13T00:30:42","date_gmt":"2012-12-13T06:30:42","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=5846"},"modified":"2012-12-13T00:30:42","modified_gmt":"2012-12-13T06:30:42","slug":"gch-whats-on-your-plate-slow-cooker-korean-pot-roast-and-korean-tacos","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2012\/12\/13\/gch-whats-on-your-plate-slow-cooker-korean-pot-roast-and-korean-tacos\/","title":{"rendered":"GCH: What’s on Your Plate? – Slow Cooker Korean Pot Roast AND Korean Tacos"},"content":{"rendered":"

\"Korean<\/a><\/p>\n

There is a dish I love, called galbi jjim (pronounced “gal-bee jeem”) that consists of short ribs braised in a salty-sweet broth. \u00a0I only made it once, though, because it takes several hours of hands-on cooking. \u00a0There had to be a better way, I thought. \u00a0When it comes to long, slow cooking, nothing beats the crock pot, so I started there. \u00a0I quickly realized, however, that a large part of the dish – namely the bone – wasn’t adding anything to the finished crock pot recipe, so I switched tactics again. \u00a0Voila! \u00a0Korean Pot Roast!<\/p>\n

You can eat this right out of the crock pot, with rice, kimchee, and banchan. \u00a0But since you’re cooking a two- to three-pound roast, you will likely have leftovers. \u00a0Ready for something really wild? \u00a0Why not try Korean tacos! \u00a0Here in Los Angeles, they are quite the rage, with several of the city’s hippest restaurants and food trucks putting their own spin on this fusion of Mexican and Korean. \u00a0I make my tacos pretty basic, but feel free to get wild with them! \u00a0Below are recipes for both the pot roast and the tacos. \u00a0Make the pot roast first, then you can have tacos the next day. \u00a0You culinary globe-trotter, you!<\/p>\n

Slow Cooker Korean Pot Roast<\/strong><\/h2>\n

Ingredients:<\/p>\n