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 it yourself!

Simple Slow-Cooked Korean Beef Soft Tacos

beef

brown sugar

soy sauce

garlic

jalapeno pepper, diced

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

seasoned rice vinegar

sesame oil

salt and black pepper

corn tortillas

Put 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.


Cook 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.


Serve with corn tortillas and your favorite toppings.


I made it! And it was AMAZING! The only "twist" that I made was actually not using the slow cooker. It took me 1 hour to make this dish on my pressure cooker! So for those of you who own one and don't have the 8hrs luxury, go ahead and follow the instructions just place everything on your pressure cooker and let it do its job for and hour or hour and a half. The beef was so tender, shredded itself while cooking. Everybody at home loved it and it was great with tortillas, over potatoes, you name it. Great way to cook beef or pork. I cooked both and in my opinion pork tasted better with this recipe, although the beef was great too.

My family LOVED this roast. I made it just as written. (Except MAYBE added some extra garlic!) We ate it plain, ate it with pico and cheese on a soft taco shell, AND we had left overs so I made a pizza! BBQ sauce, pineapple, red onion, tomatoes and three kinds of cheese. AMAZING. None of this roast went to waste. For sure a keeper.

This was a GREAT dinner! My husband loved it. I made a Chipotle Aioli,Pico De Gallo and added Queso Fresco and served them on warm corn tortillas. Very good! I will be making these again!

These were quite tasty!  I took the Cook's Notes advice and skipped the ginger and jalapeno and instead used 2 T. Thai Chili Sauce.  I topped my taco with some shredded cheese, bagged coleslaw mix, chopped green onions and more Thai Chili Sauce, all wrapped in a small flour tortilla.  Very good!  Thanks for the recipe!

OMG my family & I stuffed ourselves silly! I used the chili paste as suggested in the cooks notes. This is so easy too! My 9 year old was helping me, but could have easily done it on her own. I served it with Asian peanut coleslaw. YUMMY!

This recipe was a hit in our house.  I served mine in lettuce wraps with white rice.

All family members wanted seconds-great hit! Didn't have dark so used light brown sugar but added a spoonful more. Added an extra tablespoon of rice vinegar as well. Meat was dry upon shredding but we put shredded meat in with the sauce from the slow cooker and it turned out perfect! My husband put cilantro and spicy kimchee on his soft taco while I preferred icebrerg lettuce. For a sauce, we made a mayo/siracha sauce we made (used about 1.5 tablespoons of siracha for 1/2 cup of mayo for just a little kick-this served for 8 tacos). Will become a household staple-plenty of meat to reuse too.

Absolutely delicious.  I do a lot of cooking ahead on the weekend since we're so busy during the week and this is a gem that will be used over and over. 

The only change I made was adding a bit of beef stock to the crock pot just because it made me nervous not seeing any liquid in there.  I added maybe a cup or two and when the beef was done most of it was gone.  I just shredded the beef right in with it and it turned out great.  

We ate it on grilled flour tortillas to make tacos and topped them with shredded cabbage, cucumbers that we marinated in rice vinegar, sesame oil, and sugar), chopped peanuts, and a bit of sriracha.    My 3 year old ate hers on a tortilla with shredded cheese.    EVERYONE loved them.  Will definitely make again and again.  

Thanks for a great recipe!

Delicious! I used the same ingredients but cooked it in a pressure cooker for 20 minutes. Made rice and stir fried zucchini onions and red bell peppers with sesame oil salt and pepper to go with it as a side dishes instead of eating it as a taco. So good! Husband and I LOVED it. Will try it taco style next time:)

I didn’t like this at all mainly because of the sweetness of the meat. Instead of just throwing it away, I tried to save it by cooking the shredded meat for awhile with taco seasoning. It ended up a little better but I ended up tossing it anyway.

Not your average taco. This beef taco filling is seasoned with Korean-inspired flavors.

simple slow-cooked korean beef soft tacos

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 8

Author : jasminsheree

Ingredients

Instructions

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