Description
Savory Korean beef tacos made in a crockpot, filled with tender beef, gochujang slaw, and wrapped in warm tortillas.
Ingredients
- Beef Chuck Roast (2 lbs)
- Gochujang Paste (1/4 cup)
- Soy Sauce (1/4 cup)
- Honey (1/4 cup)
- Sesame Oil (1 tablespoon)
- Minced Garlic (1 tablespoon)
- Minced Ginger (1 tablespoon)
- Cabbage (1/2 head, shredded)
- Carrot (1, julienned)
- Cilantro (1/4 cup, chopped)
- Tortillas for serving
Instructions
- Combine the ingredients in your crockpot: beef chuck roast, gochujang paste, soy sauce, honey, sesame oil, minced garlic, and minced ginger.
- Set your crockpot on low and cook for approximately 480 minutes, or until the beef is fork-tender.
- Shred the beef using two forks and mix everything back together.
- Prepare the gochujang slaw by mixing shredded cabbage, julienned carrot, and chopped cilantro in a separate bowl.
- Assemble the tacos by warming tortillas, adding shredded beef, and topping with gochujang slaw.
Notes
For make-ahead tips, shred the beef and prepare the slaw ahead of time to enhance flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg