Korean Tacos

Name: Korean Tacos
Prep time: 15 min
Cook time: 8 h
Yield: 8 servings
Ingredients: 3 lbs beef chuck roast; 1/2 /2 large white onion, chopped; 1/2 /2 cup brown sugar; 1/3 /3 cup soy sauce or coconut aminos; 10 cloves minced garlic; 1 inch of fresh ginger root, grated; 1 medium jalapeno, seeded and diced; 2 tablespoons seasoned rice vinegar; 1 tablespoon sesame oil; 2 cups coleslaw; 2 tablespoons seasoned rice vinegar; 1 tablespoon soy sauce; salt and pepper to taste; finely chopped cucumbers; sriracha mayo; gochujang sauce; Lime wedges; sesame seeds; green onions; Red Onions; red cabbage; Corn or flour tortillas for serving

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Servings
8 servings
Course
Main Course
Cuisine
Asian

Korean Tacos

Farrah Morgan

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Korean Tacos are tender beef tacos made in the slow cooker or instant pot. Top with a spicy Asian slaw and sriracha mayo!

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Ingredients

Servings

TACO MEAT:

3 lbs beef chuck roast
1/2 /2 large white onion, chopped
1/2 /2 cup brown sugar (light or dark)
1/3 /3 cup soy sauce or coconut aminos
10 cloves minced garlic (see shortcuts in notes)
1 inch of fresh ginger root, grated (or you can use 1/2 teaspoon of ground ginger or 1 teaspoon ginger pulp from a tube)
1 medium jalapeno, seeded and diced
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil

ASIAN SLAW:

2 cups coleslaw (the mix with carrots)
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
salt and pepper to taste

OPTIONAL TOPPINGS:

finely chopped cucumbers
sriracha mayo
gochujang sauce
Lime wedges
sesame seeds
green onions
Red Onions
red cabbage
Corn or flour tortillas for serving

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Instructions

Place all taco meat ingredients in a slow cooker or instant pot. Add salt and pepper as desired. For the slow cooker: cook on low for 8-10 hours or until meat is fork tender. For the instant pot: Cook on high pressure for 1 hour and let pressure release.
Remove meat from the slow cooker or instant pot and shred with two forks. Return meat to the pot with the juices.
For the Asian slaw: combine all ingredients and chill until serving.
Use tongs or a slotted spoon to remove the meat from the pot. Serve on warm tortillas topped with the Asian slaw, diced cucumbers, and sriracha mayo or Gochujang sauce. Squeeze with lime if desired.

Notes

I'm all about a short cut. Although I feel like most things are better from whole foods, there's no shame in using a short cut.
For example, I love fresh minced garlic but they sell minced garlic in your produce section. Same for ginger. Fresh grated ginger is great but they sell ginger paste in a tube in the produce section as well.
Adapted from Allrecipes