Simple Slow-Cooked Korean Beef Soft Tacos

Simple Slow-Cooked Korean Beef Soft Tacos

jasminsheree

"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!"
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Ingredients

8 h 15 m servings 342 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Cook's Notes:
  • This recipe was handed down to me, and I tweaked it a little by skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocer. Depending on how spicy you like you may add more. We love spice!
  • Also, for the the topping I added a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Reviews

Read all reviews 23
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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!

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 ...

One of the few recipes guaranteed to satisfy all four kids.

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...

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 ...

Our family enjoyed this recipe. I cooked it all day at 300F in the oven vice in a slow cooker. A good Korean taste - dark, sweet and savory, with a little bit of spice. We ate the meat straig...

I made with pork chunks, didn't have beef and it was delish!

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 m...

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

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