Description
Sweet and Spicy Korean-Style Slow-Cooked Beef Tacos are a delicious fusion of flavors, combining tender beef with a spicy and sweet sauce, served in warm tortillas.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup cilantro, chopped
- Lime wedges, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker.
- In a bowl, whisk together the beef broth, soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, minced ginger, sesame oil, and black pepper. Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded with a fork.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to coat it in the sauce.
- Warm the tortillas in a skillet or microwave. Assemble the tacos by placing a generous portion of the beef mixture on each tortilla. Top with shredded cabbage, chopped green onions, and cilantro. Serve with lime wedges on the side.
Notes
- For a spicier kick, add sliced jalapeños to the tacos.
- You can also substitute the beef with shredded chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean-Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg