This is one of my favorite slow-cooker meals. It’s super easy to throw together at 6am, and the longer you allow a 3-pound chuck roast to slow-cook, the better. It falls apart when you touch it with a fork, and it’s exactly what you want. I love this in a rice bowl. The balance of warm meat seasoned with Asian flavors, mixed with warm rice, plus cool cucumber and radishes, with a touch of heat with the chili paste, is just…. perfect. It’s a really, really good recipe to have on hand. I cook this year round, it works beautifully in the wintertime, just as well as hot summer evening.
Slow-Cooked Korean Beef Tacos
Equipment
- Slow cooker
Ingredients
- 3 pound beef chuck roast, trimmed
- kosher salt and freshly ground black pepper to taste
- ½ yellow onion, sliced
- ½ cup brown sugar
- ½ cup soy sauce
- 5 cloves garlic, smashed
- 1 jalapeno pepper, diced
- 1 2-inch piece fresh ginger, peeled and grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
For Serving
- 2 cups jasmine rice
- 1 persian cucumber, sliced thinly into ribbons
- radishes, sliced very thin
- 1 carrot, sliced thinly into ribbons
- garlic-chili paste for garnish
- handful freshly chopped cilantro or green onions for garnish
Instructions
- Season chuck roast with kosher salt and freshly ground black pepper to taste, place in slow cooker. Add onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, and sesame oil. Cover and cook until meat falls apart, low for 10 hours, on high for 8 hours.
- When it's done, shred meat, and put back into slow cooker to incorporate with all the juices. Serve with fresh rice, fresh cucumber, carrot, cilantro, garlic-chili paste, and garnish with fresh cilantro or fresh green onions.