Description
Tender, shredded beef in a spicy Korean-inspired sauce, served in warm tortillas with vibrant toppings for a flavorful and easy taco night.
Ingredients
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 1/2 cup soy sauce
– 1/4 cup gochujang (Korean chili paste)
– 3 cloves garlic, minced
– 2 tablespoons brown sugar
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– 1/2 teaspoon red pepper flakes
– 12 small tortillas or taco shells
– 1 cup shredded cabbage or coleslaw mix
– 1/2 cup chopped green onions
– 1/2 cup chopped cilantro
– 1 lime, cut into wedges
Instructions
1. In a slow cooker, combine the beef, soy sauce, gochujang, garlic, brown sugar, ginger, sesame oil, and red pepper flakes. Stir to coat the beef.
2. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender.
3. Using two forks, shred the beef directly in the slow cooker.
4. Serve the shredded Crockpot Fire Korean Beef in the tortillas or taco shells, topped with cabbage, green onions, cilantro, and a squeeze of lime juice.
Notes
– Serve with additional gochujang or sriracha for extra heat.
– Substitute ground beef or pork for the chuck roast if desired.
– Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 360
- Category: Chicken, Beef & Pork
- Method: Slow Cooker
- Cuisine: Korean, Mexican