Slow Cooker Korean Beef Tacos

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Slow Cooker Korean Beef Tacos - Let your crock pot do the work and get perfectly tender, sweet and spicy beef that is perfect piled on a tortilla topped with a little Korean coleslaw.

Prep Time5

Cook Time7

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Korean Beef

1/2 cup light brown sugar
1/3 cup soy sauce
8 cloves garlic peeled and crushed
2 inch piece of ginger grated
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 cup onion finely chopped
1 teaspoon red pepper flakes
3-4 pound boneless chuck roast

Korean Coleslaw

1 package shredded coleslaw mix
1/4 cup cilantro finely chopped
2 tablespoons red onion finely chopped
1 small jalapeno seeded and finely chopped
2 tablespoons rice wine vinegar
1 tablespoon granulated sugar
1 lime juiced

For Serving

Instructions

In a slow cooker combine brown sugar, soy sauce, garlic, ginger, sesame oil, vinegar, onion and red pepper flakes. Mix well. Add chuck roast, turning to coat with the brown sugar mixture. Cook on low for 7-8 hours. Once cooked, use two forks to shred meat.
1/2 cup light brown sugar, 1/3 cup soy sauce, 8 cloves garlic, 2 inch piece of ginger, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 1 cup onion, 1 teaspoon red pepper flakes, 3-4 pound boneless chuck roast
To make coleslaw topping, mix together vinegar, sugar, and lime juice in the bottom of a large bowl. Add coleslaw mix, cilantro, jalapeno, and onion. Toss to coat.
1 package shredded coleslaw mix, 1/4 cup cilantro, 2 tablespoons red onion, 2 tablespoons rice wine vinegar, 1 tablespoon granulated sugar, 1 lime, 1 small jalapeno
To serve Korean Beef Tacos top corn tortillas with shredded beef, coleslaw mixture, and hot sauce if desired.
Corn tortillas, Sriracha, Lime

Nutrition