Description

Crockpot Fire Korean Beef Tacos are a delicious fusion of tender, flavorful beef and bold Korean spices, slow-cooked to perfection and served in soft taco shells with crunchy slaw and fresh toppings. This easy weeknight meal is sure to satisfy your cravings.

Ingredients

– 2 lbs beef chuck roast, cut into 2-inch chunks

– 1/2 cup soy sauce

– 1/4 cup brown sugar

– 2 tbsp gochujang (Korean chili paste)

– 2 cloves garlic, minced

– 1 tbsp grated ginger

– 1 tsp sesame oil

– 12 soft taco shells

– 2 cups shredded cabbage slaw

– Chopped green onions, lime wedges, and sesame seeds for serving

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Instructions

1. 1. Place the beef, soy sauce, brown sugar, gochujang, garlic, ginger, and sesame oil in a slow cooker. Stir to combine.

2. 2. Cook on low for 6-8 hours, or until the beef is very tender and shreds easily.

3. 3. Shred the beef using two forks.

4. 4. Warm the taco shells according to package instructions.

5. 5. To assemble, place the shredded beef in the taco shells, top with cabbage slaw, and garnish with green onions, lime wedges, and sesame seeds.

Notes

For a milder heat, reduce the amount of gochujang. The shredded beef can also be used in lettuce wraps or served over rice.

Prep Time: 10
Cook Time: 480
Category: Main Courses
Method: Slow Cooker
Cuisine: Korean-American