Description
A delicious fusion of East and West, these Crockpot Korean Beef Tacos feature tender beef in a sweet and spicy sauce, topped with a refreshing slaw.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 cup beef broth
- 1/2 cup gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium carrot, julienned
- 1 cup cabbage, shredded
- 1 tablespoon rice vinegar
- Tortillas for serving
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Combine Ingredients: Start by placing the beef chuck roast in your slow cooker. Pour in the beef broth, followed by the gochujang, soy sauce, honey, minced garlic, and grated ginger. Stir gently to combine.
- Slow Cook the Beef: Cover your slow cooker and set it on low. Allow the beef to cook for 480 minutes. Patience is key; as it simmers, it absorbs the essence of the sauce, becoming tender.
- Prepare the Slaw: In a mixing bowl, toss together the julienned carrot, shredded cabbage, and rice vinegar.
- Shred the Beef: After cooking, shred the beef in the cooker using two forks, mixing it back into the sauce.
- Assemble the Tacos: Warm the tortillas briefly, then fill them with shredded beef, topping with slaw, green onions, and sesame seeds.
Notes
Make-ahead by preparing the beef a day in advance to deepen the flavors. You can use an Instant Pot for a quicker version.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg