This Korean taco recipe was given to me by a Korean friend. It’s so full of flavor! I did tweak it a little to add more spice. Serve with your favorite taco toppings.
Preparation Details
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 8
Ingredients
- 1 (3 pound) beef chuck roast, trimmed
- ½ medium onion, diced
- ½ cup dark brown sugar
- ⅓ cup soy sauce
- 10 cloves garlic
- 1 medium jalapeno pepper, diced (Optional)
- 1 (1 inch) piece fresh ginger root, peeled and grated
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- salt and ground black pepper to taste
- 16 (6 inch) corn tortillas (Optional)
Steps
- Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
- Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
- Serve with corn tortillas.
