(Crock Pot) Korean Beef Tacos

Ahhh, it’s Wednesday morning and I have another fabulous crock pot dish to share with you.  If you enjoy Asian flavors, then this is for you!
I’ve never had authentic Korean beef in (or out of) a tortilla.  But I loved how it sounded and thought it was worth a try.  Yes, it was.  You can’t go wrong with a fuss-free weeknight meal like this one.  Serve it up with coconut rice and dinner is done!

(Crockpot) Korean Beef Tacos
by Becca {Crumbs and Chaos}

6021093
Ingredients
  • 3-4 lbs. BEEF ROAST
  • 1/2 cup BROWN SUGAR
  • 1/3 cup SOY SAUCE
  • 10 WHOLE CLOVES GARLIC
  • 1/2 ONION, chopped
  • 1 inch piece FRESH GINGER, peeled and grated
  • 2 Tablespoons SEASONED RICE WINE VINEGAR
  • 1 Tablespoon SESAME OIL
  • 1 JALAPENO, diced
  • 1 (16 oz.) bag of COLESLAW MIX
  • 1 Tablespoon SOY SAUCE
  • 2 Tablespoons SEASONED RICE WINE VINEGAR
  • SALT & PEPPER
  • TORTILLAS
Instructions
Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.
Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.
In a medium bowl, combine remaining ingredients (except for tortillas).
Serve shredded meat on tortillas, top with slaw mixture. This coconut rice is a delicious side to serve with these tacos.
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Recipe Source: A Year of Slowcooking
4 more lovely reasons to use your crock pot:

Comments

  1. says

    curious, the only liquid is the 1/3 cup soy sauce and the 2T rice wine vinegar, can you confirm that? i’ve never cooked anything in the crock pot with that little liquid. it’s going in the crock pot tomorrow morning!

  2. Joanne says

    I’ve tried this once already with beef, and it was amazing! Trying it again today using a pork roast. Thanks for the recipe!

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