We were looking for something a little different for dinner this week, so I suggested that The Chef try this recipe for Korean Beef Tacos. He made the recipe in half the original quantity, which was plenty for our dinner, and a couple of lunches the next day.
Here is The Chef’s revised recipe, which makes 3-4 servings. We didn’t get much heat in the original recipe, so instead of using only half the jalapeño, we’re using the full pepper.
The original recipe said to serve on tortillas, with rice and shredded cabbage salad. We put the rice on the tortillas first, then the beef, and topped with shredded cabbage. I sprinkled on a little salt, and Sriracha hot chili sauce. A picture is at the end of this post.
Slow Cooker Korean Beef Tacos
- 2 lb beef roast (we used a boneless blade roast)
- 1/4 c brown sugar
- 3 tbsp soy sauce
- 1-1/2 tbsp minced garlic
- 1/4 onion, diced
- 1/2" ginger root, peeled and grated
- 1 tbsp seasoned rice wine vinegar
- 1/2 tbsp sesame oil
- 1 whole jalapeño, diced (handle carefully!)
- Put all the ingredients into a slow cooker, and cook on low heat for 8-10 hours.
- Before serving, use two forks to shred the beef – it should fall apart easily.
- Serve on 6" flour or corn tortillas, with layers of rice, then beef, then shredded cabbage salad (recipe below). For extra heat, sprinkle with Sriracha hot chili sauce .
Make 2 servings of sticky rice, according to package directions.
Asian Shredded Cabbage Salad
- 1/2 bag shredded coleslaw
- 1/2 tbsp soy sauce
- 1 tbsp seasoned rice vinegar
- salt and pepper to taste
- Just before serving, put all ingredients in a large bowl, and toss gently.
How It Looked
Here’s how our tacos looked, with Sriracha hot chili sauce sprinkled on top, for a bit of extra heat.