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Korean Tacos

Author Amye Melton

Ingredients

  • 2 to 3 pound chuck roast cut into 2 to 3-inch cubes
  • 1 onion quartered
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • pinch black pepper
  • 1/2 teaspoon ground ginger
  • 4 tablespoons brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • street-size flour or corn tortillas
  • Korean BBQ sauce recipe follows
  • Sriracha Mayonnaise recipe follows
  • Quick Kimchi recipe follows
  • cucumbers
  • chopped cilantro
  • diced red onion
  • sesame seeds

Instructions

  • Add chuck roast and the quartered onion to slow cooker.
  • In a small bowl, whisk together the garlic, crushed red pepper flakes, black pepper, ginger, brown sugar, soy sauce, broth, vinegar and sesame oil; pour over beef and onion.
  • Cover slow cooker and cook on LOW for 8 hours.
  • After 8 hours, using two forks, shred the beef in the slow cooker.
  • Serve shredded beef on tortillas, top with Korean BBQ sauce, kimchi, Sriracha mayo, cucumber, red onion, cilantro and sesame seeds.