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Slow-Cooked Korean Beef Tacos

Print Recipe
Prep Time 20 minutes
Cook Time 10 hours
Servings 8 servings

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.