Simple Slow-Cooked Korean Beef Soft Tacos Recipe

Prep Time::20 mins

Cook Time:: 8 hrs

Total Time:: 8 hrs 20 mins

Servings::8

Yield::16 tacos

Ingredients

1 (3 pound) beef chuck roast, trimmed

½ medium onion, diced

½ cup dark brown sugar

⅓ cup soy sauce

10 cloves garlic

1 medium jalapeno pepper, diced (Optional)

1 (1 inch) piece fresh ginger root, peeled and grated

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

salt and ground black pepper to taste

16 (6 inch) corn tortillas (Optional)

Directions

Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.

Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.

Serve with corn tortillas.

Jennifer Cook’s Note

Sometimes I use 2 tablespoons of garlic-chile paste instead of the ginger and diced jalapeño. Depending on how spicy you like it, you can add more. We love spice!

For topping the tacos, mix a bag of shredded coleslaw with thinly sliced cucumbers and carrots. Season the slaw with 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, salt, and pepper.

By skill

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