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Simple Slow-Cooked Korean Beef Soft Tacos

KoreanMain CourseEasy
Prep
15 min
Cook
480 min
Total
495 min
Serves
8
✦

Ingredients

  • 3 lbbeef chuck roast, trimmed
  • 0.5onion, diced
  • 0.5 cupdark brown sugar
  • 0.33 cupsoy sauce
  • 10 clovesgarlic
  • 1jalapeño pepper, diced (optional)
  • 1 1-inch piecefresh ginger root, peeled and grated
  • 2 tbspseasoned rice vinegar
  • 1 tbspsesame oil
  • salt and ground black pepper, to taste
  • 166-inch corn tortillas (optional)

Method

  1. 1Put chuck roast into the crock of a slow cooker. Add onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  2. 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.
  3. 3Serve with corn tortillas and your favorite toppings.

Notes

Cook's Notes: This recipe was handed down originally; tweaks include skipping the ginger and diced jalapeño and using 2 tablespoons garlic-chili paste from the Asian aisle instead. Add more or less depending on heat preference. Topping tip: a shredded coleslaw bag with thinly sliced cucumbers and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, makes a great slaw topping. Note: image 17 in the binder is a second print of this same recipe.