This Korean taco recipe features shredded beef chuck cooked in the slow cooker with a sweet, savory, zesty mixture of brown sugar, soy sauce, and jalapeño.
Preparation Time
20 mins
Cooking Time
8 hr
Total Time
8 hr 20 mins
Calories
456 Calories
Recipe Instructions
Step 1
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.
Step 2
Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
Step 3
Serve with corn tortillas.
Ingredients
salt and ground black pepper to taste
1 tablespoon sesame oil
10 cloves garlic
1 medium jalapeno pepper, diced
2 tablespoons seasoned rice vinegar
16 (6 inch) corn tortillas
1 (1 inch) piece fresh ginger root, peeled and grated
