Make tender, flavorful Korean-style shredded beef easily in your slow cooker for quick weeknight tacos.
Author:Ahazzam
Prep Time:15 min
Cook Time:8 hr
Total Time:8 hr 15 min
Yield:6 servings
Category:Dinner
Method:Slow Cooking
Cuisine:Korean Fusion
Diet:Low Lactose
Ingredients
Scale
3 lbs beef chuck roast, trimmed
1 cup low sodium soy sauce
1/2 cup brown sugar, packed
1/4 cup water
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
12 small corn or flour tortillas
For Topping: Kimchi slaw, sliced green onions, cilantro, sriracha mayo
Instructions
Place the beef roast in the bottom of your slow cooker.
In a separate bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, black pepper, and red pepper flakes until the sugar dissolves.
Pour the sauce mixture over the beef in the slow cooker.
Cover and cook on low for 7 to 8 hours or on high for 3.5 to 4 hours, until the beef is fork-tender.
Remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks.
Return the shredded beef to the slow cooker and toss it with the cooking liquid to coat thoroughly. Let it sit for 10 minutes to absorb flavor.
Warm your tortillas according to package directions.
Assemble your tacos by filling each tortilla with the Korean shredded beef. Top with kimchi slaw, green onions, cilantro, and a drizzle of sriracha mayo.
Notes
For a thicker sauce, remove the beef, set the slow cooker to high, and let the remaining liquid reduce for 20 minutes before tossing it back with the shredded meat.
If you prefer ground beef, use 2 lbs of ground beef and reduce the cooking time to 4 hours on low.
Sriracha mayo is made by mixing 1/2 cup mayonnaise with 2 tablespoons sriracha sauce.