I hope you’ll enjoy this guest blog post by Phil Woods, digital product manager for The Roanoke Times and Roanoke.com.
A few years ago my brother-in-law introduced me to Korean beef tacos that he made in the slow cooker. I vividly recall the first time I had it. Our families were vacationing during Thanksgiving week at Massanutten Resort, and the nontraditional tacos were a welcome change from traditional Thanksgiving fare. Over the past few years, he has made these again for us a few times, usually at my request, when our families get together.
I finally tried to recreate this recipe based solely on what I thought went into it (no, I didn’t bother consulting with my brother-in-law first – mistake number one). I also didn’t make a fully committed shopping trip. For example, I knew ginger was a key flavor, but I didn’t buy fresh ginger knowing I had ground ginger in the pantry (mistake number two).
I later found out that what my brother-in-law made was a close derivative of this recipe from Stephanie O’Dea’s CrockPot365 blog.
Here’s how I made it and what I learned: