This Korean taco recipe was given to me by a Korean friend. It’s so full of flavor! I did tweak it a little to add more spice. Serve with your favorite taco toppings.
Prep Time: 20 mins | Cook Time:8 hrs | Total Time:8 hrs 20 mins | Servings:8 | Yield:16 tacos
Table of Contents
Ingredients
- 1 (3 pounds) 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 the roast to a cutting board and shred the meat with two forks. Return to the slow cooker and mix with the juices.
- Serve with corn tortillas.
Tips
Sometimes I use 2 tablespoons of garlic-chili paste instead of the ginger and diced jalapeño. Depending on how spicy you like it, you may 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.
Nutrition Facts (per serving)
Calories:456 | Fat: 22g | Carbs: 40g | Protein: 24g
