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Simple Slow-Cooked Korean Beef Soft Tacos Recipe

Recipe by: jasminsheree

"This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all! I did tweak it a little to add more spice! Feel free to tweak!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook8 h
  • Ready In8 h 15 m
  • 1Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  • 2Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
Footnotes
  • Cook's Notes:
  • This recipe was handed down to me, and I tweaked it a little by skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocer. Depending on how spicy you like you may add more. We love spice!
  • Also, for the the topping I added a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 342 cals
  • 1 (3 pound) beef chuck roast, trimmed
  • 1/2 onion, diced
  • 1/2 cup dark brown sugar
  • 1/3 cup soy sauce
  • 10 cloves garlic
  • 1 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    342
    17%
  • Fat:
    20.9
    32%
  • Carbs:
    17.1
    6%
  • Protein:
    20.9
    42%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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